Ingredients
Scale
- 8 large eggs
- ¼ cup heavy cream
- salt to taste
- black pepper to taste
- 1 tablespoon butter
- 1 pound bacon
- 2 cups shredded cheddar cheese, divided
- 2 tablespoons melted butter
- 1 tablespoon ranch dressing mix
- 1 12-oz package Hawaiian rolls
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish with nonstick spray.
- In a large bowl, whisk together the eggs, heavy cream, salt, and pepper until smooth.
- Heat butter in a skillet over medium heat, pour in the egg mixture, and cook while stirring until scrambled and just set. Remove from heat.
- Cook bacon in a skillet or on a foil-lined baking sheet at 400°F for 20–25 minutes until crisp. Drain, cut into small pieces, and set aside.
- Slice the Hawaiian rolls horizontally without separating them. Place the bottom half in the dish, sprinkle with half the cheese, spread scrambled eggs evenly, add bacon, then top with remaining cheese and the top half of the rolls.
- Mix melted butter with ranch dressing mix and brush evenly over the rolls. Bake uncovered for 15–20 minutes until golden and the cheese is melted.
Notes
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven or microwave before serving.
- Freeze unbaked sliders for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 180mg