Garlic & Herb Bacon Egg and Cheese Sliders
These garlic herb bacon egg and cheese sliders are everything you want on Christmas morning. Hot, cheesy, comforting, and built to feed a crowd without turning brunch into a full production.
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These sliders are my answer to holiday brunch. You want something satisfying and indulgent, but you do not want to cook all day or wash every pan you own before noon.
Soft buns get filled with fluffy eggs, crispy bacon, and melted mozzarella, then finished with a garlic herb butter that makes the whole kitchen smell unreal. They are easy to prep, easy to bake, and perfect for setting on the table and letting everyone pull apart like it is another round of gifts.
This is the kind of brunch food that feels generous without being complicated. Exactly how holiday mornings should be.
Why these garlic herb bacon egg and cheese sliders work
Scrambling the eggs gently and pulling them off the heat early keeps them soft, since they finish cooking in the oven instead of drying out.
Using shredded mozzarella gives you even melt and stretch without overpowering the eggs or bacon.
Brushing the buns with garlic herb butter before baking adds flavor and helps the tops turn golden while keeping the inside soft.
Covering the sliders for the first part of baking melts the cheese evenly, then uncovering at the end gives you that lightly crisp finish.
"Elevated version of the classic BEC sando. I love it."
- Recipe Tester
Garlic herb bacon egg and cheese sliders
Ingredients
Sliders
- 12 slider buns or Hawaiian rolls
- 6 to 8 slices bacon cooked crisp and chopped
- 6 large eggs
- Salt and black pepper to taste
- 1½ cups shredded mozzarella cheese
Garlic herb butter
- 4 tablespoons butter melted
- 2 cloves garlic finely minced
- 1 teaspoon Italian seasoning
- 1 tablespoon fresh parsley finely chopped (optional)
- Pinch of salt
Instructions
- Cook the bacon until crispy. Chop and set aside.
- Crack the eggs into a bowl, season with salt and pepper, and whisk until fully combined. Cook in a nonstick skillet over medium low heat, stirring gently, until just set and still soft. Remove from heat slightly underdone.
- Preheat the oven to 350°F. Lightly grease a baking dish.
- Slice the slider buns in half horizontally and place the bottom halves in the baking dish. Spread the scrambled eggs evenly over the buns, scatter the bacon on top, then sprinkle with shredded mozzarella. Add the top buns.
- Stir together the melted butter, garlic, Italian seasoning, parsley, and salt. Brush generously over the tops of the buns.
- Cover loosely with foil and bake for 12 to 15 minutes, until the cheese is fully melted. Uncover and bake another 5 to 7 minutes until the tops are golden.
- Serve hot, sliced into sliders or pulled apart at the table.
Notes
- Pulling the eggs off the heat early is key. They finish perfectly in the oven without drying out.
- If you want extra richness, swap half the mozzarella for provolone or fontina.
- These reheat well in the oven or toaster oven, which makes them great for make-ahead holiday mornings.
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