Easy Bacon Egg and Cheese Breakfast Sliders

5 from 2 votes

Easy Bacon Egg and Cheese Breakfast Sliders

Easy Bacon Egg and Cheese Breakfast Sliders are a quick and delicious breakfast that is perfect for a busy morning of opening Christmas presents, an elegant Mother's Day brunch, or a weekend breakfast with the family. Packed with flavor and easy to make, they're an excellent way to start the day.

Prep Time30

Cook Time30

Total Time1

Course: Breakfast, Christmas, Mother's Day

Cuisine: American

Servings:

Calories: 505kcal

Author: Susan Ensley

Equipment

3 half sheet pans
Extra Wide Heavy Duty Non-Stick Aluminum Foil
Paper Towels
Kitchen Tongs
medium size bowl
whisk
Large Non-Stick Skillet
Silicone Spatula
Half Sheet Cooling Rack

Ingredients

1 lb Bacon or 12 slices
9 large Eggs
1 c Unsalted Butter divided
1 tsp Freshly Ground Black Pepper
1 tsp Kosher Salt
8 oz Extra-Sharp Cheddar Cheese freshly shredded
12 Pepperidge Farm Slider Buns

Instructions

Steps to Make Easy and Perfect Oven Cooked Bacon

Preheat the oven to 400°F. Depending on how much bacon you're cooking, line one or two half-sheet pans completely with extra-wide, heavy-duty, non-stick aluminum foil. If you're cooking a pound of bacon, you will need two pans. Line another half-sheet pan with a double layer of paper towels and set aside. Place the bacon slices in a single layer on the prepared pan
Bake one pan of bacon at a time for 15 minutes in the preheated oven. After 15 minutes, carefully remove the pan from the oven and use a pair of tongs to turn the bacon slices over. Return the pan to the oven and cook for 5 to 10 more minutes, depending on how crispy you want your bacon.
Remove the pan from the oven and transfer the cooked bacon slices to a paper towel-lined sheet pan. Set the bacon aside until ready to use. Allow the bacon grease on the sheet pans to solidify, then throw the foil away for ease of clean-up. Reduce the oven temperature to 350°F.

Steps to Make Susan's Perfect Scrambled Eggs

Crack the eggs into a medium bowl, add the freshly ground black pepper, and whisk together. Stir in ½ cup cold cubed unsalted butter.
Place a large non-stick skillet on your stove and pour the egg mixture into the cold skillet. Turn the heat to medium and stir the mixture continuously with a silicone spatula to incorporate the butter as it melts into the eggs. The eggs will begin to scramble once the butter has almost completely melted.
Keep stirring the eggs continuously to scramble them. Once the eggs are almost scrambled, but still remain slightly liquid, add the Kosher salt. Continue stirring the eggs until no more liquid remains. Reduce the temperature to low to keep the eggs warm until ready to use.

Steps to Build Bacon Egg and Cheese Sliders

Line a half-sheet pan with extra-wide, heavy-duty, non-stick aluminum foil or parchment paper. Open the slider buns and place them on the prepared pan. Melt ½ cup unsalted butter in the microwave and brush the butter over the insides of the buns. Toast in 350°F oven for 5 to 10 minutes.
Remove the pan from the oven and place it on a wire cooling rack. Remove the tops of the slider buns from the pan and set aside. Turn the bottoms of the buns over, brush the melted butter over the outside of the buns, and then turn them back over.
Sprinkle four ounces of freshly shredded extra-sharp cheddar cheese over the bottom buns. Evenly distribute the warm scrambled eggs over the shredded cheese. Break the cooked bacon slices in half and place two pieces on top of the eggs on each slider. Sprinkle the remaining cheese over the bacon slices. Place the tops of the slider buns on top of the cheese to create the sandwiches. Then, brush the tops of the buns with melted butter.
Bake in a 350°F oven for 15-20 minutes. Remove from the oven and serve warm.
Yield 12 sliders.

Notes

Adding the salt to the eggs before you begin scrambling them, can potentially draw out too much moisture, leading to rubbery scrambled eggs. That's why it's best at add the salt when they are almost finished scrambling.

Nutrition