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Closeup of breakfast sliders in a baking dish. Three sliders removed to show filling of sliders.
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Ham Egg & Cheese Breakfast Sliders

Loaded with ham, dijon mustard, mayo, melty cheese and baked eggs, these easy to make Ham Egg & Cheese Breakfast Sliders are great for feeding a crowd, game day, and are SO DELICIOUS!

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Ingredients

Instructions

  1. Prep: Preheat oven to 350°F/180°C. Lightly brush a 9×13-inch baking dish with ½ tablespoon olive oil (or spray with cooking spray).
  2. Bake the eggs: Brush the remaining 1.5 tablespoons of oil in the cups of a 12-count muffin pan or spray well with cooking spray. Crack an egg into each of the muffin cups and season with kosher salt and pepper to taste. (Optional: Use a knife to pierce the yolks if you wish for them to be spread out more and not just in one area.) Bake for 13-15 minutes, or until the eggs have reached your desired doneness (see notes*). Transfer to a wire cooling rack. Run a butter knife around the edges of each egg to loosen them from the pan, then set the pan aside until needed.
  3. Assemble sliders: Slice the bread rolls in half (separating each roll only if you wish, but it is not necessary too). Place the bottom parts in the prepared baking dish. Spread the dijon mustard evenly on all the bottom bread halves. Sprinkle the Italian seasoning evenly on top, then top evenly with the honey ham, the baked eggs, and the Swiss cheese slices. Spread the mayonnaise on the inner side of the top halves of the dinner rolls, then place them on top to close the sliders.
  4. Brush: Place the unsalted butter in a microwave safe bowl and heat on high for 15-20 seconds or until melted. Brush on top of the sliders and sprinkle evenly with the Everything Bagel Seasoning.
  5. Bake: Bake for 8-12 minutes in the middle rack of the oven, until the tops of the sliders have browned slightly and the cheese has melted.
  6. Serve: Transfer to a wire cooling rack and allow to cool for 5 minutes. Slice and plate individual sliders, then serve immediately and enjoy!

Notes

  1. Don’t underbake the eggs or they won’t come out whole from the muffin pan. You don’t want to overbake them either since they will go in the oven again once the sliders are assembled. I like to bake them for 14 minutes so that the white parts have set and the yolks are still just a little jammy.
  2. Leftovers and storage: Store leftover sliders in a sealed airtight container in the fridge for 3-4 days.
  3. To reheat refrigerated sliders: You can reheat in a toaster oven for 2-3 minutes or until heated through. Reheat in a preheated oven at 350°F/175°C for about 10-12 minutes. If reheating in the oven, cover the sliders loosely with a sheet of foil to prevent the Everything Bagel Seasoning from burning. You can reheat them in the microwave too for about 25 seconds on high. But note that the egg may not heat all the way through and may be cold in the center. The bread also becomes a bit soggy when reheating in the microwave, though that doesn’t stop me from doing so when I’m in a hurry. The oven method is the best way to reheat breakfast sliders though if you want them to taste just as good as the day you made them.
  4. To freeze sliders: Wrap each slider individually in a sheet of aluminum foil, then place them in a freezer safe container. Cover and freeze for up to three months.
  5. To reheat frozen sliders: Unwrap the sliders and place them in an oven safe dish. Cover loosely with a sheet of foil. Place in a preheated oven at 350°F/175°C for 20 minutes, removing the foil during the last minute or two or until hot throughout.
  6. See ‘Variations’ section in the post for ways you can customize these breakfast sliders.

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Nutrition

The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.

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