I made These Crack Breakfast Sliders and I promise The Best Breakfast Recipes for any brunch board when you want gooey cheese, crispy bacon and zero fuss, so keep scrolling.

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I’m obsessed with these Crack Breakfast Sliders. I love that every bite is messy, salty, cheesy and gets me moving.

I adore the crunchy bacon folded into fluffy scrambled eggs and that melted shredded cheddar cheese pull that makes me act like a maniac. But it’s not just snacky joy, it’s solid for Brunch Ideas On A Budget and brilliant among Easy Breakfast Ideas Prep when mornings are chaos.

I brag about them to friends, turn up at potlucks, and never leave the slider tray alone. Pure, greedy breakfast energy.

And I always want more after one bite every time.

Ingredients

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Slider buns, soft and sweet, hold everything together and soak up juices.
Eggs, fluffy protein punch — makes it feel like a real breakfast.
Whole milk, makes eggs creamier and a little richer in texture.
Bacon, salty crunch and smoky goodness that you’ll actually want every bite.
Cheddar cheese, gooey, sharp melt that ties bacon and eggs together.
Butter, adds silkiness to eggs and browns the tops a bit.
Neutral oil, helps bacon crisp without burning or smoking too much.
Kosher salt, simple seasoning that brings out the whole sandwich’s flavor.
Black pepper, a little bite and warmth without stealing the show.
Poppy seeds, basically a cute, crunchy sprinkle if you’re feeling fancy.
Mayonnaise, adds creaminess; Dijon gives a tangy, grown-up kick if used.
Everything together, messy, comforting, and totally worth the morning splurge.

Ingredient Quantities

12 slider buns (Hawaiian style, split)

10 large eggs

1/4 cup whole milk

12 slices bacon

8 oz shredded cheddar cheese (about 2 cups)

3 tbsp unsalted butter (for eggs and brushing tops)

1 tbsp neutral oil (vegetable or canola, for cooking bacon)

1/2 tsp kosher salt

1/4 tsp black pepper

1 tsp poppy seeds (optional, for topping)

2 tbsp mayonnaise or Dijon mustard (optional, for spreading)

How to Make this

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1. Preheat oven to 350 F and line a baking sheet with foil or parchment; open the 12 Hawaiian slider buns and set both halves aside.

2. Heat 1 tbsp neutral oil in a large skillet over medium heat, cook 12 bacon slices until crispy, about 6 to 9 minutes, flipping once; transfer to paper towels to drain and break or chop into pieces once slightly cooled.

3. In a bowl whisk 10 large eggs with 1/4 cup whole milk, 1/2 tsp kosher salt and 1/4 tsp black pepper until blended.

4. Melt 1 tbsp unsalted butter in a nonstick skillet over medium low, pour in eggs and cook gently, stirring often, until soft curds form and eggs are just set but still moist; remove from heat.

5. Spread 2 tbsp mayonnaise or Dijon mustard on the bottom halves of the buns if using, then divide the scrambled eggs evenly across the 12 bottoms.

6. Top each egg mound with chopped bacon and then sprinkle about 8 oz shredded cheddar cheese evenly over all the sliders.

7. Put the top halves of the buns in place, brush tops generously with the remaining 2 tbsp melted butter, and sprinkle 1 tsp poppy seeds over the tops if you like.

8. Place assembled sliders on the baking sheet, tent loosely with foil and bake 8 minutes just to melt the cheese, then remove the foil and bake 2 to 3 more minutes until tops are golden and buttered.

9. Let rest 2 minutes, slice the sliders apart if they are baked as a tray, serve warm and expect the cheese to be gooey and the bacon crispy.

Equipment Needed

1. Rimmed baking sheet (lined with foil or parchment)
2. Large nonstick skillet (for bacon and/or eggs)
3. Small nonstick or sauté pan (optional, for eggs if you prefer separate)
4. Spatula or wooden spoon (for stirring eggs and flipping bacon)
5. Mixing bowl and whisk or fork (for eggs and milk)
6. Tongs (for handling bacon)
7. Measuring cups and spoons
8. Pastry brush (for brushing melted butter on tops)
9. Paper towels (for draining bacon)

FAQ

Q: Can I make these ahead of time and reheat them later? A: Yes, you can assemble and refrigerate the sliders up to 24 hours before baking. Cover the pan tightly with foil and keep chilled. To reheat, bake at 325 F for 12 to 18 minutes until warmed through. If frozen, wrap well and thaw overnight in the fridge before baking.

Q: How do I keep the bottoms from getting soggy? A: Toast the bottom buns lightly before assembling or spread a thin layer of mayo or mustard to act as a moisture barrier. Also drain any excess grease from the cooked bacon and pat the eggs dry a little with a paper towel.

Q: My eggs always come out rubbery. How do I get soft, fluffy eggs? A: Cook low and slow. Whisk eggs with milk, then cook over medium low heat, stirring constantly until just set but still moist. Take them off the heat a touch early since they keep cooking in the hot pan. Butter helps keep them tender.

Q: Can I swap ingredients for dietary needs? A: Sure. Use turkey bacon or plant based bacon, swap cheddar for Swiss or pepper jack, and use egg whites or a vegan egg substitute if needed. Reduce salt if you are watching sodium.

Q: How do I get the top buns glossy and golden like in photos? A: Brush the tops with melted butter right before or after baking and sprinkle poppy seeds if you like. Bake uncovered for the last 3 to 5 minutes to get more color.

Q: Want more protein or extra veggies. Any quick add ins? A: Fold in chopped sautéed spinach, diced bell pepper, or green onion into the eggs. For more protein add a thin layer of ham or extra bacon slices, but be careful not to overstuff the sliders or they wont close well.

Crack Breakfast Sliders (Bacon Egg & Cheese) Recipe Substitutions and Variations

Buns (Hawaiian slider buns) — swap for mini croissants, split brioche rolls, or toasted English muffins if you want more butteriness or a sturdier bite.
Bacon — use turkey bacon, Canadian bacon, or a smoky plant based bacon for a lighter or vegetarian friendly option.
Cheddar cheese — try Swiss, pepper jack for heat, or a mild smoked gouda for extra flavor and meltability.
Whole milk (in the eggs) — replace with half and half for richer eggs, or unsweetened almond or oat milk for a dairy free version.

Pro Tips

1. Cook the bacon a touch less than you think and finish crisping it in the oven after assembly, that way it wont go rock hard while the buns toast and you still get a nice snap.
2. For extra creamy scrambled eggs, take them off the heat when they still look a little wet; residual heat will finish them. Stir slowly, dont overbeat the eggs before cooking or they get rubbery.
3. If you hate soggy bottoms, toast or grill the inner sides of the buns lightly before assembling, or spread a very thin layer of mayo or mustard on the bottom rolls to act like a moisture barrier.
4. Make these ahead: keep eggs and bacon separate, assemble right before baking, and brush the tops with butter just before the oven so the buns brown evenly and stay glossy.

Crack Breakfast Sliders (Bacon Egg & Cheese) Recipe

Recipe by James Level

0.0 from 0 votes

I made These Crack Breakfast Sliders and I promise The Best Breakfast Recipes for any brunch board when you want gooey cheese, crispy bacon and zero fuss, so keep scrolling.

Servings

servings

Calories

322

kcal

Equipment: 1. Rimmed baking sheet (lined with foil or parchment)
2. Large nonstick skillet (for bacon and/or eggs)
3. Small nonstick or sauté pan (optional, for eggs if you prefer separate)
4. Spatula or wooden spoon (for stirring eggs and flipping bacon)
5. Mixing bowl and whisk or fork (for eggs and milk)
6. Tongs (for handling bacon)
7. Measuring cups and spoons
8. Pastry brush (for brushing melted butter on tops)
9. Paper towels (for draining bacon)

Ingredients

12 slider buns (Hawaiian style, split)
10 large eggs
1/4 cup whole milk
12 slices bacon
8 oz shredded cheddar cheese (about 2 cups)
3 tbsp unsalted butter (for eggs and brushing tops)
1 tbsp neutral oil (vegetable or canola, for cooking bacon)
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp poppy seeds (optional, for topping)
2 tbsp mayonnaise or Dijon mustard (optional, for spreading)

Directions

Preheat oven to 350 F and line a baking sheet with foil or parchment; open the 12 Hawaiian slider buns and set both halves aside.
Heat 1 tbsp neutral oil in a large skillet over medium heat, cook 12 bacon slices until crispy, about 6 to 9 minutes, flipping once; transfer to paper towels to drain and break or chop into pieces once slightly cooled.
In a bowl whisk 10 large eggs with 1/4 cup whole milk, 1/2 tsp kosher salt and 1/4 tsp black pepper until blended.
Melt 1 tbsp unsalted butter in a nonstick skillet over medium low, pour in eggs and cook gently, stirring often, until soft curds form and eggs are just set but still moist; remove from heat.
Spread 2 tbsp mayonnaise or Dijon mustard on the bottom halves of the buns if using, then divide the scrambled eggs evenly across the 12 bottoms.
Top each egg mound with chopped bacon and then sprinkle about 8 oz shredded cheddar cheese evenly over all the sliders.
Put the top halves of the buns in place, brush tops generously with the remaining 2 tbsp melted butter, and sprinkle 1 tsp poppy seeds over the tops if you like.
Place assembled sliders on the baking sheet, tent loosely with foil and bake 8 minutes just to melt the cheese, then remove the foil and bake 2 to 3 more minutes until tops are golden and buttered.
Let rest 2 minutes, slice the sliders apart if they are baked as a tray, serve warm and expect the cheese to be gooey and the bacon crispy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 130g
Total number of serves: 12
Calories: 322kcal
Fat: 21.3g
Saturated Fat: 9.6g
Trans Fat: 0.3g
Polyunsaturated: 2.5g
Monounsaturated: 6.7g
Cholesterol: 194mg
Sodium: 589mg
Potassium: 187mg
Carbohydrates: 14.1g
Fiber: 1g
Sugar: 4.3g
Protein: 16.1g
Vitamin A: 667IU
Vitamin C: 0.2mg
Calcium: 74mg
Iron: 2.4mg

Crack Breakfast Sliders (Bacon Egg & Cheese) Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Crack Breakfast Sliders (Bacon Egg & Cheese) Recipe Substitutions and Variations

Pro Tips