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Crack Breakfast Sliders
Alysse

How to Make Crack Breakfast Sliders in 25 Min

An incredibly delicious and easy recipe for Crack Breakfast Sliders, featuring sweet Hawaiian rolls, savory sausage, crispy bacon, fluffy eggs, and two kinds of melted cheese. Topped with a signature glaze and baked to golden-brown perfection, these sliders are perfect for any occasion, from holiday brunch to game day, and are ready in about 25 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 sliders
Course: Appetizer, Breakfast, Brunch
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1 12-count package King's Hawaiian Original Sweet Rolls
  • 1 lb ground pork breakfast sausage
  • 8 slices thick-cut bacon cooked and crumbled
  • 8 large eggs
  • ¼ cup milk or heavy cream
  • Salt and pepper to taste
  • 8 slices American cheese
  • 2 cups shredded sharp cheddar cheese
For Maple-Butter Glaze (Classic):
  • ¼ cup salted butter melted
  • 2 tbsp pure maple syrup

Method
 

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Cook Proteins: In a large skillet, cook and crumble the sausage until browned. Drain all grease and set aside. Cook bacon until crispy, crumble, and set aside.
  3. Make Eggs: In a bowl, whisk eggs, milk, salt, and pepper. Cook in a large non-stick skillet over low heat to form a single "egg sheet," or bake in a parchment-lined 9x13 pan for 15 mins until just set. Ensure eggs are slightly undercooked and moist.
  4. Assemble: Slice the slab of rolls in half horizontally. Place the bottom half in the prepared baking dish.
  5. Layer: Build your sliders in this order: American cheese slices (bottom), sausage crumbles, bacon crumbles, the egg sheet, and finally the shredded cheddar. Place the top half of the rolls on.
  6. Glaze: In a small bowl, whisk together the melted butter and maple syrup for the glaze. Brush generously over the tops of the rolls, letting some drip down the sides.
  7. Bake (Stage 1): Cover the dish tightly with aluminum foil and bake for 15-20 minutes, until heated through and cheese starts to melt.
  8. Bake (Stage 2): Remove the foil and bake for another 5-7 minutes, until the tops are beautifully golden brown and the cheese is bubbly.
  9. Serve: Let the sliders rest for a few minutes before cutting along the seams and serving immediately.

Notes

  • No Soggy Sliders: Draining the meat grease thoroughly and using the American cheese layer on the bottom are crucial steps to prevent soggy buns.
  • Make-Ahead Tip: You can fully assemble the sliders (without the glaze) up to 48 hours in advance. Store covered in the fridge. Add the fresh glaze just before baking, adding 5-10 minutes to the covered bake time.
  • Glaze Variations: For a savory twist, try the "Everything Bagel Butter" or "Savory Ranch Butter" glazes mentioned in the full blog post.
  • Best Cheese Melt: For the creamiest, smoothest melt, buy a block of sharp cheddar and shred it yourself. Pre-shredded cheeses have anti-caking agents that can make them grainy.