Whether you’re feeding a houseful over Labor Day weekend or trying to get everyone out the door on a busy school morning, these Bacon, Egg & Cheese Breakfast Sliders keep things deliciously simple. Soft pull-apart rolls are layered with melty cheese, creamy Nellie’s Free Range Eggs, and crispy bacon, then brushed with butter and finished with everything bagel seasoning. Serve the whole tray straight from the oven for a crowd, or make them ahead and reheat individual sliders for an easy grab-and-go breakfast all week long.

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish or line it with parchment paper.
2. Without separating the rolls, use a serrated knife to slice the entire slab in half horizontally. Place the bottom half in the prepared baking dish.
3. Arrange the sliced cheese over the bottom buns, overlapping as needed to create an even layer. This also creates a barrier between the eggs and bread to help keep the bottoms from getting soggy.
4. Crack the Nellie’s Free Range Eggs into a bowl. Add the milk, salt, and pepper and whisk until completely combined.
5. Melt 1 tablespoon butter in a large nonstick skillet over medium-low heat. Add the eggs and cook gently, stirring frequently with a silicone spatula, until softly scrambled and still slightly creamy. Remove from the heat just before they look completely done since they'll continue cooking in the oven.
6. Spoon the scrambled eggs evenly over the cheese, then sprinkle the crumbled bacon over the eggs.
7. Place the top half of the rolls over the filling. Brush generously with melted butter and sprinkle with everything bagel seasoning.
8. Cover loosely with foil and bake for 10 minutes. Remove the foil and bake for another 5 to 8 minutes, or until the cheese is melted and the tops are golden.
9. Let cool for a few minutes, then slice into individual sliders and serve warm. 
   

Make-Ahead Tips 💜☀️

For back-to-school mornings, assemble the sliders the night before, cover tightly, and refrigerate. In the morning, brush with butter, add the everything seasoning, and bake. You may need to add a few extra minutes since they'll be starting cold.

You can also bake the entire batch ahead, cool completely, and refrigerate individual sliders in an airtight container. Reheat in the microwave for the fastest breakfast, or pop them into an air fryer or toaster oven to bring back some of that freshly baked texture.

For Labor Day: Double the recipe and bake two trays. Put them out whole and let everyone pull apart a slider as they’re ready for breakfast. They're especially handy for a long weekend when people seem to wander into the kitchen at completely different times.