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+ servings
side shot of a spatula holding up a scrambled egg hawaiian roll sandwich.

Egg and Cheese Breakfast Sliders

These egg and cheese breakfast sliders on sweet Hawaiian rolls are going to become one of your new breakfast or brunch favorites!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 24 minutes
Servings 12 sandwiches


  • medium saute pan
  • 9x13 baking dish
  • microwave proof dish for melting butter


  • 8 medium eggs cracked and shells discarded
  • 1/2 cup whole milk
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 teaspoon olive oil
  • 12 Hawaiian slider dinner rolls split in half
  • 8 ounces shredded sharp cheddar cheese
  • 1 cup unsalted butter melted
  • 1 tablespoon everything bagel seasoning


  • Preheat the oven to 375 degrees.
  • Crack 8 eggs into a medium sized bowl.
    8 medium eggs
  • Add the whole milk to the eggs.
    1/2 cup whole milk
  • Add the salt and pepper.
    1/4 teaspoon pepper, 1/2 teaspoon salt
  • Whisk vigorously with a fork to break the yolks and combine the egg mixture well.
  • In a medium saute pan, add the olive oil, and set it to medium heat. Pour in the eggs.
    1 teaspoon olive oil
  • Use a spatula to scrape the eggs from the bottom of the pan as it cooks. Cook for 5-8 minutes until the egg mixture looks cooked through completely. Remove the pan from the heat and set it aside.
  • Cut the slider buns down the center so that there are bottom halves and top halves.
    12 Hawaiian slider dinner rolls
  • Add the bottom halves to a 9x13 greased baking dish.
  • Sprinkle with half of the shredded cheese.
    8 ounces shredded sharp cheddar cheese
  • Spoon the scrambled eggs over the cheese.
  • Top with the rest of the cheese.
  • Place the top halves over the top.
  • Melt the butter in a microwave-safe dish for 35 seconds.
    1 cup unsalted butter
  • Add the everything bagel seasoning and mix.
    1 tablespoon everything bagel seasoning
  • Pour the melted butter over the top of the buns.
  • Cover with aluminum foil, and put the dish into the oven, and bake for 15 minutes.
  • Remove and cut into individual sandwiches. Enjoy!



Tips for making this recipe:

  • I like to cook the eggs on medium heat and cook slowly for up to 8 minutes. I find the slower I cook them, the fluffier they end up being.
  • It is not necessary to cover the baking dish with aluminum foil when you bake, it just keeps the tops of the buns softer, but if you are avoiding aluminum foil feel free to skip this step.
  • If adding meat to this recipe, make sure that the meat is pre-cooked as the eggs do not cook long enough to make sure that anything like raw breakfast sausage is completely cooked through.