Maple-Glazed Bacon and Egg Breakfast Sliders Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Preheat your oven to 350°F (175°C) and prepare a baking dish by lightly greasing it or lining it with parchment paper for easier cleanup.

Have your skillet, whisk, and pastry brush within reach, as the assembly process moves quickly once the eggs and bacon are cooked. Keeping your workspace clear and organized will allow for a seamless transition from stovetop prep to oven assembly, ensuring the sliders remain warm throughout the entire process.

Instructions

Cooking the proteins

1. 1Prepare the bacon and eggs
   Cook the thick-cut applewood bacon in a large skillet over medium heat until crispy. In a separate bowl, whisk the eggs with chives. In the same skillet after removing bacon, melt the butter and cook the eggs into soft, fluffy curds until they reach 160°F (71°C).
   Look for Eggs should be soft and set but still creamy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a non-stick skillet for the easiest cleanup when making scrambled eggs.

The bacon should be rendered of its fat and crispy, while the eggs should be soft, fluffy, and just set. The kitchen should smell savory and smoky. Ensure the eggs reach 160°F (71°C) to be safe for consumption. Once finished, drain any excess bacon fat and keep the cooked ingredients ready for assembly.

Assembling the sliders

2. 2Assemble the sliders
   Whisk the melted butter and maple syrup together in a small bowl. Arrange the bottom halves of the Hawaiian rolls in a baking dish. Layer on the cheddar cheese, the soft-scrambled eggs, the crispy bacon, and another layer of cheddar cheese. Place the top halves of the rolls over the assembly.
   Look for Ensure the cheese is distributed evenly across all sliders.
   Tip Keep the rolls connected if possible to make assembly faster for the whole batch.

The sliders should be layered neatly in the baking dish with the cheddar cheese acting as a binder between the rolls and the egg-bacon mixture. The assembly should look uniform and compact.

Ensure the maple butter glaze is well-whisked and emulsified before you reach for the pastry brush, as this ensures a consistent flavor on every roll.

Baking to golden perfection

3. 3Bake and glaze
   Brush the tops of the rolls generously with the maple butter glaze. Bake at 350°F (175°C) for 12 minutes until the cheese is melted and the tops are golden brown. Serve warm immediately.
   Look for The tops should be golden and fragrant with maple.
   Tip Watch the oven closely during the last few minutes to prevent the tops from burning.

At the end of the baking phase, the tops of the sliders should be a deep golden brown and the cheese should be visibly melted and oozing from the sides. The maple aroma should be prominent and inviting. The sliders should be warm throughout and easy to pull apart, with the rolls feeling soft yet slightly toasted on the outside.

Common mistakes

A common mistake is overcooking the eggs on the stovetop. Since they will undergo further heat in the oven, it is crucial to pull them off the heat while they are still slightly underdone and creamy.

Another mistake is using too much maple glaze, which can make the rolls soggy. Apply the glaze with a light hand, focusing on the tops of the rolls. Finally, ensure the bacon is cooked until crispy; limp bacon will not provide the necessary contrast in texture.

How to tell it’s done

The sliders are done when the tops are golden brown and the cheese is fully melted and bubbling. Because the eggs are already cooked to 160°F (71°C) on the stovetop, the baking time is primarily to melt the cheese and toast the rolls.

You can test for doneness by gently pressing the center of a slider; the cheese should feel soft and stretchy, and the bun should be slightly crisp on the surface.

• Egg dishes: 160°F (71°C) in the thickest part