Ham Egg & Cheese Breakfast Sliders have layers of gooey cheese, sliced deli ham, and scrambled eggs piled on rolls! This breakfast recipe can be made the night before and baked in the oven! These sliders make weekday breakfasts easy, weekend brunch lazy, and are perfect on the go breakfast for the busiest days!
Easy Weekday Breakfast Recipes
This post was originally published 2/2015 and was updated on 6/2019 to include new photos and tips. I also updated the recipe to include nutritional information and more specific amounts, although it can still easily be adapted to make as many or few sliders as you’d like.
Mornings on the farm typically start pretty early and are usually hectic! My family probably looks like a bunch of scattering cats. Justin heads out to the farm to make his rounds. He has to check on the cows, the baby calves, the irrigation water, and all the guys. Our milking barn runs twenty-four hours a day. It NEVER shuts down. NEVER! I’m not sure why it happens but cows love to have babies, get out of their pens, and get into mischief especially at night! Justin is always anxious to get out of the door in the morning!
These easy breakfast sandwiches are perfect for those “get out the door quick” mornings because I can hand a slider to my family on their way out the door knowing they at least got their bellies full for the morning! Full of gooey cheese, plenty of ham for the meat lovers in my family, and of course those toasty rolls slathered in butter!
How to Make Breakfast Sliders?
Breakfast sliders are really easy to make!
- Scramble eggs. They stay on the rolls better if you keep the scrambled eggs in one piece instead of making them crumbly.
- Leave rolls in together and slice you rolls in half lengthwise. Set the bottom half of rolls in a greased baking pan. Check out my Make Ahead Pepperoni Pizza Sliders video to see it! Use Kings Hawaiian Rolls if you like that.
- Set a slice of cheese on rolls.
- Add sliced deli ham (you can also use sausage, bacon, or a combination)
- Add a layer of scrambled eggs.
- Set another slice of cheese on top.
- Brush with a buttery sauce.
- Refrigerate to make them later, or bake.
How to Make Sliders Ahead of Time
Make-ahead is one of the BEST things about this breakfast recipe! Because let’s face it, who wants to get out of bed any earlier than necessary? Not me! Probably not you!
- Assemble sliders.
- Cover tightly with foil or plastic wrap so they don’t dry out.
- Refrigerate if you’ll be baking them in the next day or two.
- Bake Sliders when you’re ready for them.
How to freeze sliders
If you really want to be ahead of the game get a batch of these sliders in the freezer and you’ll be set!
- Assemble sliders
- Bake them
- Let them cool until about room temperature.
- Cut sliders in individual servings.
- Flash freeze – freeze for about 30 minutes.
- Remove sliders from the freezer and put sliders in Freezer Bags {Amazon Affiliate Link}
- How long can you freeze sliders? Freeze for up to a month. We’ve found sliders in the back of the freezer that has been there for over three months and they were still pretty darn good!
How to reheat frozen sliders
- Remove sliders from the bag.
- Cover with a damp paper towel.
- Microwave for 1 minute.
- Check to see if it is warm all the way through.
- If it needs to be heated more, continue microwaving in 20-second intervals.
Other Slider Recipes
We are in love with sliders at our house! Maybe because sliders always involve plenty of melted cheese, meat, and buttered bread! What’s not to love! Here’s a list of our favorite lunch, dinner, and even a dessert slider recipe!
- Hot Ham and Cheese Sliders
- Make Ahead Pepperoni Pizza Sliders
- Easy Spaghetti Sliders
- Wrangler Roast Beef Sliders
- Hotdog Sliders (perfect for a crowd)
- Cranberry Turkey Sliders (perfect for using Thanksgiving leftovers)
- Caramel Apple Cheesecake Sliders
Grab the Ham Egg and Cheese Breakfast Slider Recipe
If you’re looking for an easy breakfast recipe or a crowd…THIS breakfast sandwich recipe is it! It’s easy to make a lot of these or just a few. Regardless of how many you make you’ll fall in love with them!
Ham Egg & Cheese Breakfast Sliders
Ingredients
For the Sliders
- 12 dinner rolls
- 9 eggs
- 2 T. milk
- 1 T. butter
- 9 slices cheddar cheese
- 18 slices of deli ham
Butter for the Tops
- 1/4 c. butter melted
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. onion powder or to taste
- 3/4 T. spicy mustard
- 3/4 tsp. poppy seeds
Instructions
For the Sliders
- Whisk eggs, milk, salt and pepper together. In a skillet, over medium heat, melt 1 T. butter and scramble eggs until set. (I like to let the eggs set in one flat piece instead of crumbles. This helps the eggs to stay in the sandwiches without falling out.)
- Cut rolls in half. Place bottom halves in greased baking 9 x 13 baking pan.
- Set scrambled eggs on the rolls in prepared pan.
- Nex, layer ham over scrambled eggs.
- Set a slice of cheese over ham.
- Replace tops of rolls on sliders.
Butter for brushing on the tops
- Melt 1/4 cup butter. Add poppy seeds, mustard, onion powder and Worcestershire sauce.
- Brush over tops of rolls.
- At this point you can cover and refrigerate the sliders or bake them right now.
- Bake uncovered at 350 degrees for 15 minutes.
Notes
Nutrition
Love this idea!
I couldn’t wait to try this spin on the old classic! My family absolutely loved these sliders!
Those look so good. I love breakfast anytime of the day!!
Me too! I especially like it if I don’t have to wake up extra early to make breakfast happen!
Way better than breakfast out of a wrapper.
Can these be frozen at some point? They look delicious.
Kathy, I’ve never tried freezing these before. You could probably assemble the sandwiches, then freeze them. After taking them out of the freezer you could thaw them, brush them with the butter sauce, and then bake. Let me know if you try it. I love making as many meals as possible ahead of time!
Can you substitute bacon for the ham?
Yes! I love substituting ingredients in all of my recipes! You can’t go wrong with bacon!
I may be missing something, but how many eggs, buns, buttery sauce?
This recipe is a very liberal recipe and can be customized according to your personal preferences. I usually use about 3 eggs for 2 sandwiches. If you want to use less, by all means us less, if you want it to be a mile high slider, use more! I love recipes like that. As far as the buttery sauce goes, it usually makes enough for about 12 sandwiches. Have fun with it and let me know what you come up with!
Why must one click three times to see the recipe?
Although I do enjoy creating and sharing my recipes, I do receive a small income from advertisers. That’s how I justify all the fun! Each time you click on a page I earn a small amount of money. Thanks for putting up with it!
Can you refrigerate these overnight and bake in the morning? Or will that make the rolls soggy?
One of the best things about these sliders is that they can be made ahead and refrigerated until you are ready to bake. You will want to increase the bake time by about 5-10 minutes if they are going into the oven straight out of the refrigerator.
How long & at what temperature do you bake these
I bake them at 350 degrees for 10-15 minutes unless they have been in the refrigerator over night, then I increase the bake time by 5-10 minutes.
This is a very confusing website. Where is the recipe for these sliders? I have looked all over.
There is a spot at the bottom of the page you can click on that will take you to the recipe.
Maybe I overlooked it, but what does the buttery sauce consist of?
The recipe for the buttery sauce is included in the recipe on how to make the sliders. Let me know if you can’t find it!
where is the recipe..I have looked and looked and can not find it??
At the bottom of the post there is a spot you can click on for the recipe. It says “Click Here For the Recipe”.
I think the recipe is easy to find. I only click twice like I usually do on posts, and everything is on the page. I wonder why it is difficult for some to find.
Yay!I’m glad it was easy for you to find. I think some people just scan to the bottom hoping to find the recipe right there. In an effort to monetize my blog I have some recipes set up so that readers have to click a couple times to find the post. I guess since creating and sharing my recipes is my job, I need to make a little money at it1 Thanks for supporting and understanding!
Maybe I’m a dunce, but even with the info from the answered questions, I cannot piece together this recipe. It is very frustrating. I understand the amounts aren’t written in stone, but I would like to know what kind of bread is used and what te recipe is, for the butter sauce.
Sometimes it’s easier to have exact recipes and this one is definitely not that. The reason I left the recipe so vague is because it really is so easy to make several sliders, or just a few. Basically, I use three eggs for two sliders. Everything else is pretty much one slice of cheese per slider, two slices of ham per slider, etc. Feel free to load them up with more eggs, ham, or lots of extra cheese! Sometimes when my kids make these they use about five slices of ham, and three slices of cheese per slider. Being able to customize the sliders is one of the great things about this recipe!
The instructions for the butter sauce begins in the directions at number 8. So Melt 1/4 cup butter. Add poppy seeds, mustard, onion powder and Worcestershire sauce. Brush over tops of rolls. Amounts can be found in the ingredient list.
As far as the rolls go, I’ve used a variety of different types of rolls. Since I don’t live near the grocery store I use whatever I have on hand. Sometimes I thaw frozen rolls out, bake them, and use those. Sometimes I use whole wheat rolls, Hawaiian rolls, or potato rolls. It will work with any kind of roll.
Sorry for the confusion. Hopefully it makes sense now!
How far ahead can you make these? Is it possible to freeze the sandwiches – maybe with out the final sauce? Or would that mess up the cheese?
I don’t see any reason why you couldn’t freeze these. I freeze my Pepperoni Pizza Sliders all the time and it works great. I also freeze cheese quite often and it always works out. Let me know if you try it!
I can’t see anything on your blog because of the large ad. I get that you need to pay bills, but…
I don’t see that on my end. Maybe it was one of those weird one time deals. And yes, unfortunately I do have to pay my bills. Grown up life can be a bummer sometimes! I’m sure you understand!
What temperature and for how long do you bake them?
There is a printable recipe with instructions on the last page of this post. Let me know if you can’t find it. I bake them at 350 degrees for 10-15 minutes. Merry Christmas!
I love you and this recipe! Thank you!!!
Your sliders look beautiful , what type of cheese pictured (the two tone ) is that ? I live in Australia, I don’t think I’ve seen it before . Thanks. Debra
It’s colby jack cheese! You could use any kind of cheese and it would still be fantastic!
I’m thinking about doing this for my crew… the only issue is that they swing through at different times and not always together. Do these sliders hold at a certain temp? And if so what temp and for how long would you let them go? Thanks
What a great idea! I usually make a big batch when I make them and then refrigerate the leftovers. My kids microwave them later and they are still tasty. They might not be just like they would have been if they were fresh out of the oven, but still delicious and so easy to grab. Hopefully that helps!
I more meant keeping them hot. Could I like keep them in an oven at like 150 for a few hours, so they can grab and go?
Thanks!
I’ve never tried it so I can’t say for sure. I think the bread would get dried out though. Hopefully you find a way to make it work because they are always a hit!
About how much milk do you use for 3 eggs? Thanks!
How much milk you add to scrambled eggs is a personal preference. I don’t measure but I’m guessing I add about a Tablespoon. Happy cooking!
when do you put the ham in
The step when the ham is layered on the sliders is in step 5! You really could layer the ingredients in any order you wanted and they would still be tasty!
Amy. What kind of dinner rolls do you use? Have you tried Hawaiian sweet rolls? I’m just curious what you use. Thanks! Sundee
Hi Sundee! I usually use Rhodes frozen rolls. I thaw them and bake according to package directions, then use them for making sliders. Since I live a long ways from the grocery store it’s handy for me to be able to grab rolls out of the freezer and be make sliders without having to go to the grocery store. Hawaiian rolls would be fantastic too!
What type of mustard do you recommend?
Thanks!
Hi Missy! I’m not really partial to a brand, any mustard will work great! I’ve even used dijon mustard before and it works great! Enjoy!
I never could find the recipe for the breakfast sliders. Please let me know how to get it.
Hi Kathy! There is a link at the bottom of the page that will take you to the next page, then you will need to click on one more link at the bottom of that page. The recipe is on page 3 of this post. It’s a little bit of a hastle and needs to be fixed. Thanks for being patient! These sliders are worth clicking through for!
Is the white cheese in the picture white cheddar cheese?
Hi Erin! It’s actually Swiss cheese! Sometimes I use traditional yellow cheddar. White cheddar, pepper jack, or colby jack would also be tasty options!
This sounds great but I never could find the recipe. I looked for the link you mentioned (at the bottom of this page) to someone else that was looking but only found links to other sites.
I’ve updated the recipe and you should be able to find it at the bottom of the post. Let me know if it’s not working for you and I’ll be sure to get it to you!
I found that by freezing the roll first for about 30 minutes, makes cut the rolls
easier and without crush the rolls. Awesome . Thanks
That’s a great suggestion! Freezing it for a few minutes would make cutting the rolls so much easier! Glad you enjoyed the recipe!
I’m exited to make this for a crowd. Could it be assembled and stored in fridge for two days before baking it?
I’ve made these sliders the night before serving them and it worked great. I’ve never made them a couple of days in advance, but I bet it would work fine!