Breakfast Sliders
These delicious breakfast sliders served hot out of the oven will surely brighten up every morning!
INGREDIENTS
- 2 tablespoons unsalted butter, divided
- 12 large eggs
- 1/4 cup whole or 2% milk
- 1/2 teaspoon kosher salt
- 12 dinner rolls or slider buns, split
- 2 1/2 cups shredded cheddar cheese, divided
- 12 strips bacon, cooked and crumbled
- 1/4 teaspoon garlic powder
- Flaky salt, for sprinkling
- 1 tablespoon finely chopped fresh parsley leaves (optional)
INSTRUCTIONS
First, place a rack in the middle of the oven and heat to 350 ° F.
Then, melt 1 tablespoon of butter. Brush the bottom and sides of a 9 x 13-inch baking dish or aluminum pan with half of the melted butter. Reserve the rest of the melted butter.
Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a little frothy. Whisk in milk and salt until well combined.
Heat the remaining 1 tablespoon butter in a large non-stick skillet over medium-low heat until it is melted. Melt the butter in a large non-stick skillet over medium-low heat. Pour the egg mixture.
Using a rubber spatula, scramble the eggs, stirring occasionally and pushing the cooked portions from the edges of the pan towards the center, until they are just set but not dry. Remove from fire.
Place the bottom half of the sliding rolls in an even layer in the prepared baking dish or aluminum pan. Garnish with half the cheese. Spread the scrambled eggs in an even layer on the cheese. Sprinkle with crumbled bacon, then garnish with the rest of the cheese. Place the top of the buns on the cheese to close the sliders. Brush the top of the sliders with the remaining melted butter. Sprinkle with garlic powder and flaky salt.
Bake in the oven until the cheese is melted and the buns are lightly browned, about 15 minutes. Let cool 5 minutes before serving. Sprinkle with parsley before serving, if desired.
Happy Cooking Time.
