Sweet Hawaiian Roll Breakfast Sliders with Bacon & Eggs

Whether you’re grabbing these Hawaiian Roll Breakfast Sliders for a quick on-the-go breakfast or enjoying a relaxed brunch with family and friends, they’ll satisfy your cravings and fuel your morning.

I’ve been on a slider kick lately — from cheeseburger and Cuban sliders to buffalo chicken and Philly cheesesteak versions, I love how easy and delicious they are.

These breakfast sliders are packed with protein: ground sausage, crispy bacon, fluffy scrambled eggs and melty cheese, all tucked into soft Hawaiian roll slider buns brushed with butter and sprinkled with Everything But The Bagel seasoning. They’re irresistible.

What really takes them over the top is the sriracha mayo for dipping. It’s a simple, creamy, slightly spicy sauce that balances the richness of the sliders and adds a bright, zesty finish.

Other brunch favorites to try include sheet pan pancakes, carrot cake bread, candied bacon with roasted sweet potatoes, and sheet pan eggs.

Why this recipe works

• Placing cheese on both the bottom and top rolls helps lock the filling in and creates a tidy hand-held sandwich.
• The small size and portability make these sliders perfect for busy mornings or brunch gatherings.
• They’re rich in protein, so they keep you full longer.
• Easy to customize with your favorite meats, veggies, or cheeses.

Ingredient Notes

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

• Hawaiian rolls: Sweet, soft dinner rolls work best — a 12-count package such as King’s Hawaiian is perfect.
• Breakfast sausage: Use your favorite ground pork breakfast sausage or a preferred substitute.
• American cheese: The recipe uses 16 slices (8 oz). Cheddar, Swiss, or Monterey Jack also work if you prefer.
• Eggs: Make fluffy scrambled eggs seasoned with salt, pepper and any herbs you like.
• Bacon: Thick-cut bacon gives great texture. Bake on a sheet pan at 400°F for about 20–25 minutes until crisp.
• Everything But The Bagel seasoning: Sprinkle on top for a savory finish.
• Sriracha mayo: Combine mayonnaise, sriracha (or your favorite hot sauce), Worcestershire and a pinch of salt for an easy dipping sauce.

Step by Step Directions

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

1. Cook the sausage, eggs and bacon first, then set aside.
2. Slice the rolls horizontally without separating them.
3. Layer cheese on the bottom rolls, then sausage, bacon, eggs, and the remaining cheese.
4. Brush the tops with melted butter and sprinkle with Everything But The Bagel seasoning.
5. Bake until everything is hot and the cheese is melted. Serve with sriracha mayo.

Expert Tips

• Prep ahead: Cook the bacon, sausage and eggs and make the sriracha mayo the night before to make morning assembly quick.
• Even layers: Distribute ingredients evenly so every slider has a balance of egg, meat and cheese.
• Keep warm: If serving a crowd, hold sliders in a low oven (170°F–200°F) covered with foil to prevent drying.
• Make extras: These are popular — consider making a double batch for leftovers or guests.
• Serve with sides: Pair with fresh fruit, crispy hash browns or yogurt parfaits for a complete meal.

Variations

• Southwest: Use chorizo, pepper jack, diced green chiles, avocado and chipotle mayo.
• Vegetarian: Swap sausage and bacon for vegetarian sausage or tempeh bacon with spinach and tomato.
• Caprese: Try mozzarella, tomato, basil and a drizzle of balsamic with prosciutto or bacon.
• Monte Cristo: Add ham, turkey, Swiss, scrambled eggs and a light maple drizzle for a sweet-savory twist.

Storage

• Best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To freeze: Cool completely, then place sliders in a freezer-safe container or bag for 2–3 months. Reheat from frozen in an oven or toaster oven until warmed through.
• To reheat: Warm in the oven or toaster oven at 325°F for 10–15 minutes, or microwave in 30-second intervals until hot.