This post is sponsored by Acorn and its advertiser. All opinions are my own.
Growing up, weekend mornings always started with a breakfast sandwich together as a family.
For this recipe we’re making that memorable family meal even better, and easier, with our Smithfield® bacon breakfast slider tray.
With our easy, breakfast slider method everyone will get equal portions, you’ll have much less clean-up, and overall have much more family time since you can feed a large group all at the same time.
We start our breakfast sliders by baking our Smithfield Hometown Original Bacon.
Is there anything better than the fresh smell of sizzling bacon in the morning to start your day?
We honestly wish we could package that smell so we could have it wafting through our house all day long.
What’s the best way to cook bacon?
Listen, we love bacon cooked any way as long as it makes it to our mouth, but the easiest way to cook a large amount of crispy bacon in a uniform way is in the oven.
We start by laying our bacon down flat on parchment paper (tinfoil also works), and we then bake it in a sheet pan for 15-20 minutes at 400 degrees Fahrenheit.
The length of time depends on your preferred level of crispness and the bacon’s thickness.
How to make breakfast sliders
The great thing about Smithfield is that they have a wide variety of meat options – including ham.
While the bacon is cooking, start making the eggs. Crack the eggs into a large bowl and start dicing onions, bell pepper, and add Smithfield® Anytime Favorites® ham.
With everything diced, we scrambled the eggs and added that diced mix to the scramble. It brings in the flavor of a Denver omelette, all while sneaking some veggies in.
To cook our scrambled egg mixture and form perfect patties for the sliders, bake it in the same baking sheet used to cook the bacon. Hooray for one less pan to clean!
We decided to cook our eggs like this because we want a smooth and even egg patty for our perfect breakfast bacon sliders.
When the eggs are finished baking, pull them from the oven, cut the slider roll pack in half lengthwise, and top the egg patty over all of the slider bread.
Top the eggs with mozzarella and bacon, and then put the tops of the slider bread back on top with butter and everything bagel seasoning.
To finish, place it all back in the oven for about 7 minutes until the cheese is nice and melty.
When you pull our breakfast sliders out of the oven, your family and friends are going to be obsessed with our bacon-packed, cheesy sliders.
Bacon and Cheese Breakfast Slider Recipe:
Prep time: 15 minutes
Cook time: 32 minutes
Makes 24 sliders
Ingredients:
- 10 slices of Smithfield® Hometown Original bacon
- 18 large Eggs
- ½ cups diced Smithfield® Anytime Favorites® Ham
- ⅔ cup diced Onions (about a half an onion)
- ½ cup red Bell Pepper (about half a pepper)
- ½ cup green bell pepper (about half a pepper)
- Large package of Hawaiian slider style bread (24 count)
- 1 tsp garlic powder
- Salt and pepper
- 12 Slices Mozzarella
- 1 tbsp butter, melted
- 1 tbsp everything bagel seasoning
Steps:
- Fry or bake bacon to your desired crisp level.
- Preheat your oven to 350 degrees Fahrenheit and generously spray the cooking sheet with nonstick spray. Find a baking sheet about the size of the loaf of your Hawaiian rolls, our baking sheet is 14.5” X 9.5.
- Scramble eggs, add the milk, garlic powder, salt, pepper, diced onions, peppers, and ham. Stir to combine.
- Pour the mixture on the baking sheet and bake egg mixture for 25-30 minutes until firm or the middle puffs up.
- While the egg mixture is baking, slice the Hawaiian roll pack lengthwise.
- Remove the eggs from the oven and let it cool.
- Then flip a pan lined with the bottom half of the buns on top of the egg pan. Flip both pans over. Remove the top baking sheet. Your egg loaf will now be on top of the bottom buns.
- Top the eggs with 12 slices of cheese and 10 slices of bacon.
- Place with the other half of the buns on top.
- Spread with melted butter and sprinkle everything bagel seasoning over the top of the buns.
- Return to the oven for 5-8 minutes until the cheese melts.
- Remove from the oven and enjoy!
Bacon, Egg and Cheese Breakfast Sliders
Feed a crowd in a cinch with this easy bacon, egg, and cheese breakfast slider recipe.
Ingredients
- 10 slices of Smithfield® Hometown Original bacon
- 18 large Eggs
- ½ cups diced Smithfield® Anytime Favorites® Ham
- ⅔ cup diced Onions (about a half an onion)
- ½ cup red Bell Pepper (about half a pepper)
- ½ cup green bell pepper (about half a pepper)
- Large package of Hawaiian slider style bread (24 count)
- 1 tsp garlic powder
- Salt and pepper
- 12 Slices Mozzarella
- 1 tbsp butter, melted
- 1 tbsp everything bagel seasoning
Instructions
- Fry or bake bacon to your desired crisp level.
- Preheat your oven to 350 degrees Fahrenheit and generously spray the cooking sheet with nonstick spray. Find a baking sheet about the size of the loaf of your Hawaiian rolls, our baking sheet is 14.5” X 9.5.
- Scramble eggs, add the milk, garlic powder, salt, pepper, diced onions, peppers, and ham. Stir to combine.
- Pour the mixture on the baking sheet and bake egg mixture for 25-30 minutes until firm or the middle puffs up.
- While the egg mixture is baking, slice the Hawaiian roll pack lengthwise.
- Remove the eggs from the oven and let it cool.
- Then flip a pan lined with the bottom half of the buns on top of the egg pan. Flip both pans over. Remove the top baking sheet. Your egg loaf will now be on top of the bottom buns.
- Top the eggs with 12 slices of cheese and 10 slices of bacon.
- Place with the other half of the buns on top.
- Spread with melted butter and sprinkle everything bagel seasoning over the top of the buns.
- Return to the oven for 5-8 minutes until the cheese melts.
- Remove from the oven and enjoy!
For any family breakfast or friends brunch we will be making these bacon breakfast sliders.
They’re so tasty and the clean-up is easy when making a large amount of sliders.
Click this link to pin this breakfast slider recipe on pinterest.
Here is the link to try this bacon for yourself: http://bit.ly/2XZVPwk
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