Bacon Egg Slider Recipe

These bacon egg sliders on brioche buns with melted cheese are a tasty mix of crispy, fluffy, and savory all in one bite. I started making these because I wanted breakfast to feel special without having to spend forever in the kitchen on a weekday.

The soft brioche buns make them feel like a treat, but the ingredients are so simple you can pull this off any morning. Honestly, these are so easy to customize—sometimes I make them ahead for meal prep, or just throw them together for friends at brunch.

The real trick is getting that cheese nice and melty over the eggs, while the bacon stays crunchy. That’s the good stuff.

Let’s get into what you’ll need, the ingredients, and how I put these together. I’ll also share a few of my own thoughts so you know what you’re in for when you take your first bite.

Equipment

Bacon egg sliders don’t need any fancy gadgets. I just use the basics you probably already have.

For cooking the bacon and eggs, grab a large skillet or frying pan. I like non-stick pans because, well, who wants to scrub eggs off the bottom?

If you want to cook everything at once, a griddle is handy too. Here’s what I usually set out:

• Large skillet or frying pan (non-stick is easiest)
• Spatula (for flipping and moving things around)
• Sharp knife (in case you need to cut bacon)
• Cutting board
• Small bowl (for cracking eggs)
• Fork or whisk (to beat the eggs)
• Paper towels (to soak up bacon grease)
• Plate (for the cooked bacon)
• Oven or toaster (if you want toasted brioche buns)

Honestly, the most important thing is a good pan that heats evenly. That way, your eggs don’t stick or burn.

I always keep a plate with paper towels close by. That’s where the cooked bacon goes, so it’s not swimming in grease. It’s a little thing, but it makes a difference.

If you like your buns toasted, a toaster or oven is helpful. I usually give my brioche buns a quick toast for a bit of crunch.

Ingredients

This recipe is pretty straightforward, so you can get these sliders on the table fast. You probably have most of this stuff already.

For the sliders, here’s what you’ll need:

• 6-8 brioche slider buns (or any slider rolls)
• 8-10 strips of crispy bacon (turkey bacon works if you want something lighter)
• 6-8 large eggs
• 6-8 slices of American cheese (or swap for pepper jack, shredded cheddar, or Colby Jack)
• 2 tablespoons butter (for the eggs)
• Kosher salt (to taste)
• Black pepper (to taste)
• Everything bagel seasoning (optional, for a little extra on top)

Brioche buns are my go-to because they’re soft and a little sweet. They don’t get soggy, which is a win. If you can’t find brioche, regular slider rolls are fine. I’ve even used Kings Hawaiian rolls for a sweeter vibe.

American cheese melts like a dream and gives you that classic flavor. But if you’re feeling spicy, pepper jack is great. Cheddar is good for a sharper taste, and Colby Jack melts nicely too.

Bacon should be cooked until it’s crispy for that crunch. Turkey bacon is a decent swap if you want less fat. I always hit my eggs with a bit of kosher salt and black pepper as they cook.

Everything bagel seasoning on top is optional, but it’s worth trying if you have it.

Instructions

First, I preheat the oven to 350°F. While that’s happening, I cook the bacon in a large skillet over medium heat until it’s crispy—usually takes around 8-10 minutes.

Once the bacon’s done, I move it to a plate lined with paper towels so it’s not greasy. For the eggs, I crack six eggs into a bowl, add a splash of milk, salt, and pepper, then whisk it all together.

I melt a tablespoon of butter in the same skillet on medium-low. Pour in the eggs and gently stir with a spatula, making soft curds. The trick is to take your time so the eggs stay creamy.

Now for the fun part—putting the sliders together:

• Slice the brioche buns in half horizontally.
• Put the bottom halves in a baking dish.
• Add some scrambled eggs to each bun bottom.
• Layer two strips of bacon over the eggs.
• Top with a slice of cheese (I usually go with cheddar or American).
• Cap it off with the top buns.
• Brush melted butter over the tops.

I cover the dish with foil and bake for 10 minutes. Then I take the foil off and bake for another 5 minutes or so, just until the cheese is melted and the buns are golden.

Notes

I like to toast the brioche buns in a skillet with a bit of butter before building the sliders. It gives them a little crunch and keeps them from getting soggy.

If you’re in the mood for something different, swap out the bacon for sausage patties. Just make sure they’re fully cooked before you add them to the buns.

Sesame seeds on top of the buns are a nice touch for extra flavor and texture. If your buns don’t have them, brush with butter and sprinkle some on before toasting.

American cheese melts the best, in my experience, but cheddar, Swiss, or pepper jack are all good options. I add the cheese to the eggs while they’re still hot so it really melts in.

These sliders keep in the fridge for up to three days. I wrap them up in foil and reheat in the oven at 350°F for about 10 minutes.

If you want to meal prep, assemble the sliders and freeze them for up to a month. Wrap each in parchment, then foil, and stash in a freezer bag.

You can scramble or fry your eggs—totally up to you. I usually go with scrambled because they stay put inside the slider, but a fried egg with a runny yolk is pretty great too.

If you’re feeding a crowd, make a double batch. They’re easy to keep warm in the oven until everyone’s ready to eat.

Tasting Notes

Biting into this slider, the first thing that hits me is how well everything just works together. The salty bacon and creamy, melted cheese—yeah, that’s a combo I could eat any day.

The brioche bun brings a gentle sweetness, which plays off the savory stuff inside in the best way. It’s soft, a bit buttery, and honestly, it just feels rich without weighing you down. Plus, it doesn’t fall apart or get soggy from the egg, which is a win.

When the runny egg yolk breaks, it acts like a built-in sauce. It covers the bacon and cheese, making each bite a little messy but totally worth it. If you’re not into runny yolks, a firmer one still works, but you do lose a bit of that creamy vibe.

The cheese melts right into the warm egg, and you get those gooey strings when you pull the slider apart. I usually go for cheddar or American—both melt well and bring a tangy, salty kick that’s just right with the bacon.

Crispy bacon gives you that crunch against the soft bun and egg. I’m a fan of thicker-cut bacon since it keeps its crunch longer and doesn’t disappear into everything else.

Overall, it’s really satisfying and hits the spot. Not too greasy, as long as you drain the bacon well. The size is just right for breakfast or a snack. Personally, I’ll eat two if I’m hungry, but one does the trick for a lighter meal.

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