B.E.C. Breakfast Sliders
Perfect for meal prep or sharing with a crowd, these mini sandwiches are packed with protein and full of flavor. Fluffy baked scrambled eggs are layered on soft slider buns brushed with creamy mayo, then topped with melty cheese and crispy bacon. Finished with a buttery glaze and baked to golden perfection, these sliders are a warm, satisfying way to kick off the day.
Ingredients
- 2 tablespoons Vital Farms Unsalted Butter, melted and cooled slightly
- 12 Vital Farms Eggs
- salt and pepper
- 1 12-pack store-bought rolls
- 2 tablespoons mayonnaise
- 8 pieces bacon, cooked
- 6 slices deli sliced cheddar cheese
- flaky salt
Instructions
- Preheat the oven to 350 °F. Lightly butter the bottom and sides of a rimmed quarter sheet pan (or a 9 x 13-inch baking dish) with 1 tablespoon of the butter and set aside.
- In a large bowl, whisk the eggs along with salt and pepper. Pour eggs into sheet pan and carefully transfer pan to oven. Bake for about 12-15 minutes, until eggs are just set and no longer wobble when you jiggle the pan.
- Slice the rolls in half horizontally, keeping them in one piece and place them on a parchment-lined baking sheet. Spread mayonnaise on the bottom of the rolls then add the eggs on top. Layer the bacon on top in a single layer then top with the sliced cheese. Add the top of the rolls.
- Brush the tops with the rest of the butter and sprinkle with a little flaky salt. Place in the oven and bake for about 10-12 minutes, until the buns are lightly toasted and the cheese is melted.
- Slice up into individual sliders and enjoy!
Prep ahead! Wrap fully cooled sliders tightly in plastic and foil to freeze for up to 1 month. Reheat thawed sliders in a 350°F oven for 10–15 minutes for melty, perfect bites.
