Garlic herb bacon egg and cheese sliders
Soft slider buns filled with fluffy eggs, crispy bacon, melted mozzarella, and finished with garlic herb butter. An easy holiday brunch favorite.
Servings 6
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.