Egg and Cheese Breakfast Sliders on Soft Dinner Rolls

Quick Recipe Version (TL;DR)

• Yield: 12 sliders (serves 6, 2 sliders each)
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 12 soft dinner rolls (one connected 12-pack)
• 8 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 slices mild cheddar cheese
• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1 tablespoon finely sliced chives (optional)

Do This

• 1) Heat oven to 325°F. Line a 9 x 13-inch pan with parchment.
• 2) Whisk eggs, milk, salt, and pepper; bake 14–16 minutes until just set.
• 3) Raise oven to 350°F. Keep rolls connected; slice horizontally to make a top and bottom slab.
• 4) Layer: bottom rolls + cheddar + baked egg slab + cheddar + roll tops.
• 5) Brush tops with melted butter mixed with garlic powder (and chives if using).
• 6) Cover with foil; bake 10 minutes, uncover and bake 5–7 minutes until golden and melty. Rest 5 minutes, then cut.

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Why You’ll Love This Recipe

• Feeds a group without standing at the stove flipping individual sandwiches.
• Fluffy baked eggs stay tender and slice neatly for perfect layers.
• Melted cheese and buttery roll tops make every bite soft, rich, and comforting.
• Easy to prep ahead and bake right before serving.

Grocery List

• Produce: chives (optional)
• Dairy: 8 large eggs, whole milk, unsalted butter, mild cheddar cheese slices
• Pantry: 12 soft dinner rolls (one connected 12-pack), kosher salt, black pepper, garlic powder

Full Ingredients

For the fluffy baked eggs

• 8 large eggs
• 1/2 cup whole milk
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon unsalted butter (for greasing the pan, or use parchment as directed)

For the sliders

• 12 soft dinner rolls, kept as one connected slab (about 18–24 oz total depending on brand)
• 8 slices mild cheddar cheese

For the buttery topping

• 4 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1 tablespoon finely sliced chives (optional)
• Optional: 1/4 teaspoon kosher salt (only if your butter is unsalted and you like a saltier top)

Step-by-Step Instructions

Step 1: Prep the pan and preheat

Position a rack in the center of your oven. Preheat to 325°F. Line a 9 x 13-inch baking pan with parchment paper so it hangs over the long sides (this makes the eggs easy to lift out). If you prefer not to use parchment, grease the pan well with 1 tablespoon butter.

Step 2: Whisk up the eggs for maximum fluff

In a large bowl, whisk together 8 eggs, 1/2 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until the mixture is very uniform and slightly frothy, about 30–45 seconds. Froth equals fluff.

Step 3: Bake the eggs just until set

Pour the egg mixture into the prepared pan. Bake at 325°F for 14–16 minutes, or until the eggs are just set in the center. They should look cooked through with no wet spots, but still soft (they’ll bake a little more in the sliders).

Let the eggs cool in the pan for 5 minutes. Then use the parchment to lift the eggs out onto a cutting board. Set aside.

Step 4: Prep the rolls and preheat for slider baking

Increase the oven temperature to 350°F.

Keep the rolls connected as one slab. Using a long serrated knife, slice the entire slab of rolls horizontally to create a top and bottom layer (like opening a big book). Place the bottom slab into a 9 x 13-inch baking dish.

Step 5: Build the layers (cheese, eggs, cheese)

Lay 4 slices of cheddar on the bottom rolls, slightly overlapping to cover most of the surface. Trim the baked eggs as needed, then place the egg slab on top (you can cut the eggs into rectangles and patch them together—no one will notice once it’s baked). Add the remaining 4 slices of cheddar over the eggs.

Place the top slab of rolls over the cheese layer and gently press down so everything sits snugly.

Step 6: Brush with garlic butter

In a small bowl, stir together 4 tablespoons melted butter and 1/2 teaspoon garlic powder. Stir in the chives if using. Brush the mixture evenly over the tops of the rolls, getting into the cracks and edges for maximum flavor.

Step 7: Bake until melty, then slice and serve

Cover the baking dish tightly with foil. Bake at 350°F for 10 minutes (this helps the cheese melt and warms the center without over-browning the tops).

Remove the foil and bake for 5–7 minutes more, or until the tops are lightly golden and the cheese is visibly melted at the edges.

Let the sliders rest for 5 minutes (this helps the layers set so they slice cleanly). Cut into 12 sliders along the roll lines and serve warm.

Pro Tips

• Don’t overbake the eggs. Pull them when they’re just set; they’ll finish gently during the final bake and stay tender.
• Parchment is your best friend. Lifting the baked eggs out in one piece makes assembly fast and neat.
• Use foil first, then uncover. Covered baking melts the cheese and heats the center; uncovering at the end adds a soft golden top.
• For extra-even slices: Use a serrated knife and cut straight down (not sawing back and forth too aggressively).
• Keep them soft. If your rolls brown too quickly, tent loosely with foil for the last few minutes.

Variations

• Cheese swap: Use Swiss, provolone, Monterey Jack, or American slices for extra gooey melt.
• Everything-style tops: Add 1 teaspoon everything bagel seasoning to the melted butter before brushing.
• Add vegetables: Scatter 1/2 cup finely diced sautéed bell pepper or sautéed spinach over the egg layer (cool and squeeze dry first so the sliders don’t get soggy).

Storage & Make-Ahead

Refrigerate: Store cooled sliders in an airtight container for up to 3 days.

Reheat: For best texture, warm in a 350°F oven for 10–12 minutes (cover loosely with foil if you want the tops to stay soft). A microwave works in a pinch: heat 1 slider on medium power for 45–75 seconds, but the rolls will be softer.

Make-ahead option: Bake the eggs up to 24 hours ahead, cool, cover, and refrigerate. Assemble the sliders the next morning and bake as directed (add 2–3 minutes to the covered bake time if the eggs are cold from the fridge).

Nutrition (per serving)

Approximate, per serving (2 sliders): 520 calories; 29 g protein; 34 g carbohydrates; 30 g fat; 14 g saturated fat; 940 mg sodium; 2 g fiber; 7 g sugar.