This recipe was shared in our Dad Cents podcast, Episode Are You Ready to Retire? I'll Bring the Lattes
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Baked in a casserole, these sliders are made with hawaiian rolls, scrambled eggs, bacon, and shredded cheese. Perfect for families. Freezer friendly and they reheat great from frozen.
INGREDIENTS
Meat
12 strips Bacon, cooked and crumbled
Produce
1/4 tsp Garlic powder
1 tbsp Parsley, fresh
Refrigerated
12 Eggs, large
Baking & Spices
1/2 tsp Kosher salt
1 Salt, Flaky
Bread & Baked Goods
12 Dinner rolls or slider buns
Dairy
2 tbsp Butter, unsalted
2 1/2 cups Cheddar cheese
1/4 cup Whole or 2% milk
DIRECTIONS:
Arrange a rack in the middle of the oven and heat to 350°F.
Melt 1 tablespoon of the butter. Brush the bottom and sides of a 9x13-inch baking dish or foil pan with half of the melted butter. Set the remaining melted butter aside.
Whisk the eggs in a large bowl until the whites and yolks are completely mixed and the eggs are a bit frothy. Whisk in the milk and salt until just combined.
Heat the remaining 1 tablespoon butter in a large nonstick skillet over medium-low heat until melted. Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture. Using a rubber spatula, scramble the eggs, stirring occasionally and pushing the cooked parts from the edges of the pan to the center, until they are just set but not dry.
Remove from the heat.
Arrange the bottom half of the slider buns in an even layer in the prepared baking dish or foil pan. Top with half of the cheese. Spread the scrambled eggs in an even layer over the cheese. Sprinkle with crumbled bacon, then top with the remaining cheese. Place the tops of the buns over the cheese to close the sliders. Brush the top of the sliders with the remaining melted butter. Sprinkle with garlic powder and flaky salt.
Bake until the cheese is melted and the rolls are lightly browned, about 15 minutes. Let cool for 5 minutes before serving. Sprinkle with parsley before serve, if desired.
Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer. Reheat in a 350°F oven for about 10 minutes, or 20 minutes from frozen.