If you’re looking for a crowd-pleasing vegetarian breakfast, these Egg and Cheese Hawaiian Roll Breakfast Sliders are an easy, delicious solution.
Inspired by a favorite egg-and-cheese sandwich, this recipe is adapted so you can serve a group without making individual sandwiches. Buttery Hawaiian rolls cradle melted cheddar, sweet caramelized onions, and soft scrambled eggs for a satisfying bite. Twelve sliders come together in about 30 minutes, making them perfect for brunch, entertaining, or make-ahead breakfasts.
Ingredient Highlights
Use a soft, slightly sweet roll—Kings Hawaiian (or a similar brand) works best to achieve the classic slider texture.
Sharp cheddar slices provide a bold, melty layer; if you prefer shredded cheese, about 1 cup will do. Choose salted or unsalted butter based on preference; unsalted is recommended here since the eggs and cheese add salt.
Everything but the bagel seasoning gives the tops a savory finish; if you don’t have it, poppy or sesame seeds are good alternatives.
Tips and Tricks
How to Assemble the Sliders
Slice the entire package of Hawaiian rolls horizontally so you end up with two connected halves: the tops and the bottoms. Place the bottom half in a 9×7- or 9×9-inch baking dish so the rolls fit snugly.
Layer cheese evenly over the roll bottoms and bake at 350°F for 5 minutes to begin melting the cheese.
In a large nonstick or stainless steel pan, melt the butter over medium heat. Pour most of the melted butter into a small bowl, leaving about 1 tablespoon in the pan. Stir the everything-but-the-bagel seasoning into the butter in the bowl and reserve for brushing the tops later.
Thinly slice the onion and add it to the pan. Cook over medium heat until the onions brown on the bottom, then add a tablespoon of water and toss. Continue cooking until the onions are tender and golden brown, then spread them over the melted cheese.
Use the remaining butter in the pan to scramble the eggs. Beat the eggs with salt and pepper, then cook over medium heat until just slightly underdone—this prevents overcooking because they’ll finish in the oven. Layer the eggs over the onions.
Place the top half of the rolls over the eggs and brush generously with the seasoned butter. Bake for an additional 5 minutes to warm everything through and finish melting the cheese. Serve hot.
Storage and Make-Ahead Instructions
Store leftovers in an airtight container in the refrigerator for 3–5 days. Reheat in the oven at 425°F for 10–15 minutes until heated through.
To freeze, wrap individual sliders in foil and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven, or bake from frozen in foil at 425°F for 25–30 minutes.
To assemble ahead and bake later, prepare the sliders through assembly but don’t bake. Cover the tray tightly with foil and refrigerate up to 3 days. When ready, bake covered at 350°F for 8–10 minutes, remove foil and bake another 5–8 minutes until the center slider is hot.
Egg and Cheese Hawaiian Roll Breakfast Sliders
Marley Goldin
Equipment
-
9×7-inch or 9×9-inch baking dish
-
Frying pan
Ingredients
- 1 small yellow onion
- 1 (12ct) package Hawaiian rolls
- 6 slices cheddar cheese
- ¼ cup unsalted butter
- 1 tablespoon Everything but the bagel seasoning
- 6 large eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
-
Preheat the oven to 350°F. Peel, core, and thinly slice the onion.
-
Slice the package of Hawaiian rolls horizontally to create a top half and a bottom half. Set the tops aside and place the bottoms into a 9×7- or 9×9-inch baking dish.
-
Layer the cheese over the bottoms and bake on the top rack for 5 minutes to melt the cheese.
-
Melt the butter in a large pan over medium heat. Pour most of it into a bowl, leaving about 1 tablespoon in the pan. Stir the Everything but the Bagel seasoning into the butter in the bowl and set aside.
-
Quick-caramelize the onions in the remaining butter. If needed, add about 1 tablespoon of water to help them soften. Cook until tender and golden, then spread the onions over the melted cheese.
-
Beat the eggs with salt and pepper, then scramble in the pan until slightly underdone. Layer the eggs on top of the onions.
-
Place the top half of the rolls over the eggs, brush with the seasoned butter, and bake for 5 more minutes. Serve warm.
Pro Tips
- Leftovers keep 3–5 days in the refrigerator or up to 3 months in the freezer. Reheat in the oven for best texture.