Bacon Egg Sliders on Brioche Buns
Soft brioche slider buns stuffed with creamy scrambled eggs, crispy bacon, and melty cheese—baked until warm and golden. Perfect for busy mornings, brunch, or make-ahead meal prep.
Equipment
- Large skillet or frying pan
- Spatula
- small bowl
- Fork or whisk
- Paper towels
- sharp knife
- cutting board
- 9x13 inch baking dish
- Aluminum foil
- Oven
Ingredients
- 8 brioche slider buns or any slider rolls; 6–8 buns works, use what fits your pan
- 8 strips bacon cooked until crispy (use 8–10 strips)
- 8 large eggs use 6–8 eggs depending on how eggy you like it
- 2 tablespoons butter divided (some for eggs, some for brushing buns)
- 2 tablespoons milk optional splash for softer scrambled eggs
- 8 slices American cheese or cheddar, pepper jack, Colby Jack
- kosher salt to taste
- black pepper to taste
- 1 teaspoon everything bagel seasoning optional, for topping
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Cook the bacon in a skillet over medium heat until crispy, about 8–10 minutes. Transfer to a paper-towel-lined plate and set aside.
- Crack the eggs into a bowl. Add a splash of milk (optional), plus salt and pepper. Whisk until combined.
- In the same skillet, melt 1 tablespoon butter over medium-low heat. Pour in the eggs and gently stir with a spatula to form soft curds. Cook until just set but still creamy, 3–5 minutes.
- Slice the slider buns in half horizontally. Place the bottom halves in the baking dish.
- Spoon scrambled eggs evenly over the bottom buns. Add 1–2 bacon strips per slider, then top with a slice of cheese.
- Place the top buns on. Melt the remaining 1 tablespoon butter and brush over the tops. Sprinkle with everything bagel seasoning if using.
- Cover the dish with foil and bake for 10 minutes. Uncover and bake 3–5 minutes more, until the cheese is melted and the tops are lightly golden.
- Serve warm. For the cleanest cuts, rest 2 minutes before pulling sliders apart.
Notes
Make-ahead: assemble, cover, and refrigerate up to 24 hours, then bake as directed (add 2–3 minutes if cold). Storage: refrigerate leftovers up to 3 days; reheat wrapped in foil at 350°F (175°C) for about 10 minutes. Freezing: wrap each slider in parchment then foil and freeze up to 1 month; thaw overnight and reheat in the oven. Swaps: turkey bacon works; try pepper jack for heat.
Nutrition
Calories: 360kcal | Protein: 18g | Saturated Fat: 10g | Cholesterol: 215mg | Sodium: 640mg