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Golden brown breakfast sliders on Hawaiian rolls topped with poppy seeds and maple glaze.
Print Recipe

Crack Breakfast Sliders

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 servings
Calories: 340kcal

Ingredients

  • 12 count pack Hawaiian sweet rolls
  • 8 large egg s
  • 1/2 pound thick -cut bacon, cooked and crumbled
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup whole milk
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons maple syrup
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sal t
  • 1/4 teaspoon black pepper

Instructions

  • Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  • In a medium bowl, whisk eggs, milk, salt, and pepper until well combined.
  • In a large skillet over medium heat, scramble the eggs until just set, ensuring they remain slightly moist.
  • Slice the entire slab of Hawaiian rolls in half horizontally, keeping the individual rolls connected. Place the bottom slab into the baking dish.
  • Spread half of the shredded cheese over the bottom slab of rolls.
  • Layer the scrambled eggs evenly over the cheese, followed by the crumbled bacon.
  • Top with the remaining shredded cheese and place the top slab of rolls over the layers.
  • In a small bowl, whisk together melted butter, maple syrup, poppy seeds, and garlic powder.
  • Brush the glaze mixture evenly over the tops of the rolls.
  • Cover the dish with aluminum foil and bake for 10 minutes.
  • Remove the foil and bake for another 10 minutes until the cheese is melted and the tops are golden brown.
  • Allow to rest for 5 minutes before slicing into individual sliders.