These breakfast sliders are layered with rolls, ham slices, sliced cheese, scrambled eggs and melted butter. Perfect for breakfast on the go!
A SIMPLE ON-THE-GO BREAKFAST
These breakfast sliders are a new breakfast favorite in our house! So savory, delicious, and easy to make. I guarantee you'll love these breakfast sliders and have your family begging you to make more! I can wrap a couple of these up and take them on the go. Also, they can easily be changed up by using different deli meats and cheeses. Feel free to get creative and let the kids help!
FREQUENTLY ASKED QUESTIONS:
I love origins of food nicknames. This one comes to us from the Navy! It was a nickname given to smaller sized hamburgers and the name became part of everyday civilian language thanks to the White Castle fast food restaurant!
Yes. I prefer to wrap each one individually in plastic wrap then place them all in a freezer safe ziploc bag. That way I can pull them out one at a time to reheat and eat.
These little breakfast sandwiches are a whole meal in one. However, if you want some side dish options, I suggest fresh fruit: banana, oranges and any kind of berry.
The best way is to take a frozen slider and put it not the refrigerator overnight then its just a matter of reheating in the microwave for a few seconds. If reheating from frozen, wrap the breakfast slider in a paper towel and cook in the microwave for about 60 seconds.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- slider buns (butter or potato)
- butter or olive oil
- large eggs
- salt and pepper
- sliced ham
- sliced cheese
- dried minced onion
- dijon mustard
- Worcestershire sauce
- poppyseeds (optional)
HOW TO MAKE BREAKFAST SLIDERS:
Preheat the oven to 350F. Cut the sheet of slider buns in half through the middle to create two "slices" of slider bun sheets. Place the bottom half of slider bun sheets in a casserole dish. Set aside.
In a skillet, melt the butter over medium-heat. Whisk together eggs in a medium-sized bowl until fully blended. Pour into the skillet and stir constantly. Season with salt and pepper and cook until eggs are scrambled and cooked through. Remove skillet from heat.
Place an even layer of ham on bottom slider bun sheet you placed in a casserole dish from earlier.
Layer scrambled eggs evenly on top of ham layer.
Then layer on sliced cheese.
Then, place the top half of slider bun sheets over the slider fillings.
In a separate bowl whisk together the melted butter, dried minced onion, dijon mustard, Worcestershire sauce and poppyseeds.
Pour the sauce (or brush it on with a pastry brush) over the sliders so it covers the bread evenly.
Cover baking dish with aluminum foil and cook for 25 minutes with the foil on Then take off the foil and continue to cook for 5 more minutes to slightly toast the buns and the spices on top. Then cut and serve.
Updated to add: I updated this recipe from the original with a new sauce. After some experimentation, we really ended up loving this with a seasoned butter on top but it is optional if you prefer.
NEED MORE BREAKFAST IDEAS? CHECK THESE OUT!
Ham, Egg and Cheese Breakfast Sliders
Ingredients
- 1 package (12) slider buns/rolls
- 1 tablespoon butter or olive oil
- 12 large eggs
- 6 slices ham
- 6 slices cheese
For the sauce:
- ½ cup (1 stick) salted butter melted
- 2 teaspoons dried minced onion
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon poppyseeds
Instructions
- Preheat the oven to 350F. Cut the sheet of slider buns in half through the middle to create two "slices" of slider bun sheets.
- Place the bottom half of slider buns in a casserole dish. Set aside.
- In a skillet, melt 1 tablespoon butter over medium-heat.
- Whisk eggs in a medium-sized bowl until fully blended. Pour into skillet, season with salt and pepper and stir constantly, until eggs are scrambled and fully cooked. Remove skillet from heat.
- Place an even layer of ham over the bottom slider bun sheet you placed in a casserole dish from earlier. Add scrambled eggs and then sliced cheese.
- Then, place the top half of slider bun sheets over the slider fillings.
- In a separate bowl whisk together the melted butter, dried minced onion, dijon mustard, Worcestershire sauce and poppyseeds. Pour the sauce (or brush it on with a pastry brush) over the sliders so it covers the bread evenly.
- Cover baking dish with aluminum foil and cook for 25 minutes with the foil on Then take off the foil and continue to cook for 5 more minutes to slightly toast the buns and the spices on top.
Video
Notes
- Updated to add: I updated this recipe from the original with a new sauce. After some experimentation, we really ended up loving this with a seasoned butter on top but it is optional if you prefer.
Nutrition
Originally published: June 2018
Updated and republished: February 2022
Rose
I made this for my son's 13th birthday breakfast, it was a hit! Even his picky eater older brother enjoyed it!
Brandie @ The Country Cook
Ha! My favorite comments are when the picky eaters like something. This made my day. thank you Rose!
Kristen
Thanks for this one! I think I'll make Easter morning for online services in pajamas. Comfort food during these uncertain times. 🙂
Jennie
Hi Brandie! I would love to try the ham, egg, and cheese breakfast sliders. Do you have suggestions for freezing them? Do you think they should be frozen after baking or before? Maybe each sandwich wrapped in foil? I’m thinking if they are frozen they will need to be completely thawed before reheating them and then maybe heated in the foil for awhile? Has anyone else frozen them? It’s just me at home so I would just eat them one at a time. Thank you for any tips you might have!
Brandie @ The Country Cook
Hi Jennie, that is a good question. I would probably cook them before freezing. Then just wrap each individually. Then you can reheat in the oven or microwave. If you are reheating in the oven, just keep them wrapped in foil. And if you are reheating in microwave, just wrap it up in some paper towels. Hope that helps!
Paula
Hi Brandie,
The breakfast sliders sound exactly what my house full of males would enjoy. I have a question. Can you freeze them? I am not the best at freezing because I never know how long something can stay in the freezer and how to reheat, etc. Can you advise me on that?
Thanks!
Paula