If you want an impressive vegetarian breakfast idea that feeds a lot, these Egg and Cheese Hawaiian Roll Breakfast Sliders have you covered!
This recipe was born out of the desire to recreate my Egg and Cheese Sandwich for hosting, so I can serve my guests this classic breakfast combo without having to make several individual sandwiches!
With buttery, well-seasoned soft rolls encompassing melty cheese, caramelized onions, and scrambled eggs, each slider is hearty and packed with flavor. Make 12 two-bite sliders in just 30 minutes to feed a crew or to savor throughout the week.
And if you want to take these to the next level, try dunking them in this Breakfast Burrito Sauce or adding this Breakfast Sandwich Sauce!
As a mom on-the-go with an appreciation for gourmet taste, I love having a recipe like this on hand where I can prep it all on a Sunday and enjoy it throughout the week, especially on busy mornings.
Hawaiian Roll Breakfast Sliders Ingredients & Subs
Here’s everything you need:
- King Hawaiian Rolls. The original work best here.
- Cheddar cheese. Other cheese varieties work here, too. My favorite here is sharp cheddar slices, but if you have other cheese on hand that you love, that works, too. You can also opt to use shredded in place of slices. In that case you will need about 1 cup.
- Unsalted butter. Salted also works, but I find between the cheese, salt in the eggs, and everything but the bagel seasoning, unsalted butter is better in this recipe.
- Yellow onion.
- Eggs.
- Salt & pepper.
- Everything but the bagel seasoning. Alternatively, you could use poppy seeds.
Additional optional topping ideas:
- Mushrooms. You can cook them with your onions!
- Greens like arugula or spinach. Keep them fresh or wilt them in the pan before scrambling your eggs.
- Avocado. Smashed or sliced.
- Breakfast meats like bacon, sausage, or their plant-based counterparts.
- Salsa. Layer it on right on top of the cheese.
Breakfast Sliders Tips and Tricks
Start by Slicing Your Rolls
The goal here is to slice them halfway through the center, so you are splitting the entire pack in two.
Each roll should still be connected to one another, so you’re left with just two pieces— the top halves of the rolls and the bottom halves of the rolls.
Set the half with the tops aside, and fit the half with the bottoms snuggly into a 9×7-inch or 9×9-inch dish.
Melt the Cheese
Place the cheese slices on top of the rolls in the dish, so that you are left with a generous layer of cheese.
Once your oven is preheated to 350°F, stick the dish in there for just 5 minutes to get a head start on melting the cheese.
Melt the Butter
Add the butter to a large nonstick or stainless steel pan and melt over medium heat. Once melted, pour it into a small bowl, leaving roughly 1 tablespoon of the melted butter in the pan.
Mix the everything but the bagel seasoning in the butter and set aside for later.
Quick-Caramelize Your Onions
Peel your onions and slice them thin around the core. Add the sliced onion to the pan with the residual butter over medium heat.
The quickest way to caramelize the onions is to allow them to cook over medium heat without touching them, until the bottom starts to brown.
Then, add about 1 tablespoon of water and toss. Cook off all the water and continue to sauté, tossing occasionally, until all of the onions are nice and golden brown.
Add the quick-caramelized onions on top of the cheese in an even layer.
Scramble Your Eggs
There should still be enough residual butter in the pan to scramble your eggs. Crack them into a shallow bowl with the salt and pepper and beat until the yolks and whites are well-combined.
Then, pour into the hot pan, still over medium heat, and scramble them. It’s best to leave them just slightly underdone, since you will be finishing your vegetarian breakfast sliders off in the oven.
For full details on my favorite technique, see my post on The Best Soft Scrambled Eggs Hacks and Technique.
When the eggs are ready, layer them on top of the onions.
Add the Top Bun
Grab the top buns and lay them on top of the eggs. Then, use a pastry brush or spoon to spread the seasoned butter on top of the rolls.
Finish them off in the oven for an additional 5 minutes. Enjoy hot!
How to Store Egg and Cheese Sliders & Make Ahead Instructions
If you have leftovers, place them in an airtight container and store them in the refrigerator for 3-5 days. The best way to reheat them is in the oven at 425°F for 10-15 minutes until completely heated through.
If you want to freeze them, individually wrap the sliders in aluminum foil and freeze for up to 3 months.
Then, you can transfer them to the refrigerator the night before and reheat them as directed above (preferred method) or you can bake them from frozen in the foil at 425°F for 25-30 minutes.
To make the whole tray ahead of time, assemble as directed without using the oven. Cover the whole tray with aluminum foil and place in the refrigerator. You can do this up to 3 days ahead of time.
Then, when ready to enjoy, bake covered with the foil at 350°F for 8-10 minutes, then remove the foil and continue to bake for an additional 5-8 minutes. Ensure they’re thoroughly heated by checking that the very center slider is hot.
Egg and Cheese Hawaiian Roll Breakfast Sliders
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 1 small yellow onion
- 1 (12ct) package Hawaiian rolls
- 6 slices cheddar cheese
- ¼ cup unsalted butter
- 1 tablespoon Everything but the bagel seasoning
- 6 large eggs
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 350°F and peel, core and cut your onion into thin slices.
- Slice the package of Hawaiian rolls in half, so you're left with two large pieces. Set the half with the top of the rolls aside and place the bottom half into a 9×7-inch or 9×9-inch baking dish.
- Layer the cheese on top of the rolls in the baking dish, so you have a generous, even layer of cheese. Bake for just 5 minutes on the top rack to melt the cheese.
- To a large nonstick or stainless-steel pan, add the butter and melt over medium heat. Once completely liquefied, pour butter into a bowl, leaving about 1 tablespoon of melted butter behind in the pan. Mix the everything but the bagel seasoning with the butter in the bowl and set aside.
- Quick-caramelize the onions in the residual butter in the pan over medium heat. If they seem dry, add about 1 tablespoon of fresh water. Once they are tender and golden brown, layer them on top of the cheese. There should be enough butter left in the pan to scramble your eggs.
- Crack all 6 eggs into a shallow bowl and add the salt and pepper. Beat until the yolks and whites are well-combined, then scramble the eggs over medium heat. Be careful not to overcook the eggs. If anything, you want them slightly underdone, as the sliders will be finished off in the oven. Once scrambled, layer the eggs on top of the onions.
- Place the tops of the rolls over the eggs and brush generously with the seasoned butter. Bake for an additional 5 minutes and serve hot. Try them with this Breakfast Sandwich Sauce!
Pro Tips
- Leftover will last about 3 days in the refrigerator or 3 months in the freezer. Check the post for reheating and make-ahead instructions!
2 thoughts on “Egg and Cheese Hawaiian Roll Breakfast Sliders”
These are really delicious!!!
(Review provided by a family/friend of marleysmenu.com)
I’m so glad you enjoyed them, mom! <3 It's always such a joy to cook for you!