4.78 from 9 reviews

Hawaiian Roll Breakfast Sliders

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Whether you are enjoying my Hawaiian Roll Breakfast Sliders for a breakfast on the go or for a leisurely brunch with family or friends, they will be sure to satisfy your cravings and fuel you up for your day.

I have been on a slider loving kick! From these fan favorite Cheeseburger Sliders and Cuban Slider to Buffalo Chicken Sliders, I just can’t get enough of how delicious and easy they are. 😍

These breakfast sliders are protein packed with ground sausage, bacon, scrambled eggs and cheese all in between soft and fluffy Hawaiian roll slider buns brushed with butter and everything but the bagel seasoning. SO SO GOOD!

And as if that is not enough, what makes these extra special is the Sriracha mayo that you have to dunk them in to! It’s a simple, creamy, zesty addition that adds a burst of flavor and kick to these breakfast sannies. It really elevates them to new levels of deliciousness and you’ll love the balance of heat and creaminess in each bite.

a close up image of breakfast sliders.

Some other brunch favorite recipes are:my Sheet Pan Pancakes, Carrot Cake Bread, Candied Bacon and Sweet Potatoes, and these Sheet Pan Eggs.

Why this recipe works

  • Adding the cheese on the bottom rolls and on the top essentially “locks” in all of the yummy ingredients and creates a delicious hand-held sandwich.
  • The portability of these breakfast sliders and their convenient size makes them great to grab and enjoy on the go for busy mornings.
  • They are protein packed making them a filling breakfast option.
  • Easily customized with your favorite meats/veggies/cheeses.
ingredients to make breakfast sliders in glass dishes.

Ingredient Notes

(For the full recipe and ingredient amounts, scroll down to the recipe card below)

  • Hawaiian Rolls: These sweet and fluffy rolls provide the perfect base for your sliders. I usually use King’s Hawaiian but any 12 count dinner roll works well.
  • Breakfast sausage: your favorite ground pork sausage works well.
  • American cheese: you’ll need 16 slices, I like using Boar’s Head brand. However, you can opt for different slices of cheese like cheddar, Swiss, or Monterey Jack.
  • Eggs: You’ll simply need to make some scrambled eggs and you can season them with salt, pepper, and herbs if you’d like for added flavor.
  • Bacon: be sure to choose a good quality thick-cut bacon. I cook mine on a sheet pan lined with parchment or foil at 400°F for ~20-25 minutes or until rendered and crispy.
  • Everything but the bagel seasoning: sprinkle this on top of your sliders, you won’t regret it!
  • Sriracha mayo: you’ll need sriracha (or your favorite hot sauce), mayonnaise, Worcestershire and a pinch of salt.
scrambled eggs and bacon on hawaiian rolls to make breakfast sliders.
a brush brushing butter on rolls.
breakfast sliders on a sheet pan.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

  1. Cook everything first: the sausage, eggs, and bacon.
  2. Slice the rolls in half horizontally.
  3. Add the cheese, followed by the sausage, bacon, eggs, then remaining cheese.
  4. Brush top buns with melted butter and sprinkle with everything but the bagel seasoning.
  5. Bake until hot and melty. Serve with sriracha mayo!
breakfast sliders stacked on top of each other garnished with fresh chives.

Expert Tips

  • Prep Ahead: Prepare some of the ingredients ahead of time to streamline the cooking process. You can cook the bacon, sausage, scramble the eggs, and prepare the dipping sauce, making assembly in the morning a breeze.
  • Layer Ingredients Evenly: When assembling the sliders, make sure to distribute the ingredients evenly. Each bite should have a balanced mix of eggs, bacon, sausage and cheese.
  • Keep Them Warm: If serving breakfast sliders for a crowd, keep them warm in a low oven (around 170°F-200°F) until ready to serve. Cover them with foil to prevent them from drying out while staying warm.
  • Double Batch: Consider making a double batch of these breakfast sliders, as they tend to disappear quickly! They’re perfect for feeding a crowd or for enjoying leftovers the next day.
  • Serve with Sides: Round out your breakfast sliders with delicious side dishes like fresh fruit, crispy hash browns or breakfast potatoes, or yogurt parfait for a well-balanced meal.
a womans hand holding a breakfast sandwich dunking it in sriracha mayo.

Variations

  • Southwest breakfast sliders: make with chorizo, scrambled eggs, chipotle mayo, diced green chiles, avocado, and pepper jack cheese.
  • Vegetarian Breakfast Sliders: make with scrambled eggs, vegetarian sausage patties or tempeh bacon, spinach leaves, sliced tomato, and sliced cheddar cheese.
  • Caprese Breakfast Sliders: make with sliced mozzarella cheese, sliced tomato, cooked bacon or prosciutto, basil leaves, and balsamic glaze.
  • Monte Cristo Breakfast Sliders: make with sliced ham, sliced turkey, Swiss cheese slices, scrambled eggs, and a drizzle of maple syrup.

Storage

  • My Breakfast Sliders are best served fresh, but if you do have leftovers, store in an airtight container for up to 2 days.
  • Reheat in the oven or toaster oven at 325°F for about 10-15 minutes or until heated through. Or zap them in the microwave, I like to heat them in 30 second intervals until warm.

How do you feel about sliders?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.78 from 9 reviews

Hawaiian Roll Breakfast Sliders

Servings: 12 sliders
My Hawaiian Roll Breakfast Sliders are sure to become a new favorite in your breakfast repertoire. They are made with fluffy, velvety scrambled eggs, seasoned to perfection with a dash of salt and pepper, crispy bacon, savory sausage that's cooked until golden brown and delicious, and lots of melty cheese. Dunk them in my sriracha mayo sauce and get ready for a satisfying breakfast!

Ingredients

  • 1, 12 count package King's Hawaiian Rolls
  • 1 lb. ground pork breakfast sausage
  • 16 slices (8 oz. package) American Cheese (I like Boar's Head)
  • 6 large eggs
  • 6 slices thick cut bacon, cooked and cut into pieces
  • salt and pepper, to taste
  • 4 Tbsp. unsalted butter, melted
  • Everything But The Bagel Seasoning
  • finely chopped fresh chives, for serving (optional)

Sriracha Mayo

  • 1/2 cup mayonnaise
  • 1-2 Tbsp. Sriracha or hot sauce of choice
  • 1 tsp. Worcestershire sauce
  • pinch of salt

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat the oven to 350°F and line a sheet pan with parchment paper. Set aside.
  • In a medium skillet over medium heat, cook the sausage until cooked through and no longer pink. Set aside on a paper towel lined plate.
    1 lb. ground pork breakfast sausage
    sausage in a frying pan.
  • Using the same skillet, scramble the eggs and season with salt and pepper. Set eggs aside. 
    6 large eggs, salt and pepper, to taste
    scrambled eggs in a frying pan.
  • Without separating the rolls, cut them in half horizontally with a serrated knife. Place the bottom half of the rolls on the sheet pan. 
    1, 12 count package King's Hawaiian Rolls
    sliced rolls on a parchment paper lined baking sheet.
  • Arrange 8 slices of cheese on the bottom rolls.
    16 slices (8 oz. package) American Cheese
    rolls with cheese on top on a parchment paper lined baking sheet.
  • Add cooked ground sausage on top of the cheese in an even layer. 
    rolls with sausage and cheese on top on a parchment paper lined baking sheet.
  • Add bacon pieces on next in an even layer.
    6 slices thick cut bacon, cooked and cut into pieces
    rolls with bacon on a parchment paper lined baking sheet.
  • Add the scrambled eggs in an even layer. 
    rolls with bacon and eggs on a parchment paper lined baking sheet.
  • Lastly, add the remaining 8 slices of cheese.
    breakfast sliders on a parchment paper lined baking sheet.
  • Place the slider tops on top and brush the melted butter all over the tops of the rolls. Sprinkle with everything but the bagel seasoning all over. 
    4 Tbsp. unsalted butter, melted, Everything But The Bagel Seasoning
  • Cover with foil, and bake for 15-20 minutes.
  • Uncover and bake for another 5-10 minutes or until ingredients are heated through, the tops are golden and everything is nice and melty. Garnish with chives if using.
    finely chopped fresh chives, for serving (optional)
    breakfast sliders on a parchment paper lined baking sheet garnished with chives and everything but the bagel seasoning.
  • Whisk together the ingredients for the sriracha mayo.
    1/2 cup mayonnaise, 1-2 Tbsp. Sriracha or hot sauce of choice, 1 tsp. Worcestershire sauce, pinch of salt
    sriracha mayo in a glass bowl with a whisk.
  • Slice/cut into individual slider servings and enjoy!
    breakfast sliders on a parchment paper lined baking sheet garnished with chives and everything but the bagel seasoning.

Video

Notes

  • My Breakfast Sliders are best served fresh, but if you do have leftovers, store in an airtight container for up to 2 days.
  • Reheat in the oven or toaster oven at 325°F for about 10-15 minutes or until heated through. Or zap them in the microwave, I like to heat them in 30 second intervals until warm.

Nutrition Information

Serving: 1slider, Calories: 255kcal (13%), Carbohydrates: 15g (5%), Protein: 13g (26%), Fat: 24g (37%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 9g, Cholesterol: 125mg (42%), Sodium: 410mg (18%), Vitamin C: 0.3mg, Calcium: 34mg (3%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Photography: photos taken in this post are by Megan from The Broke Girl Table.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Cait C.

Made these this weekend, and this recipe is absolutely amazing! It was more delicious than any breakfast sandwich I’ve ever purchased. This recipe is your sign to stay home and make brunch!

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Kristin

These look really good. I have a big crowd coming for a long weekend and will try these for breakfast for sure!

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