Breakfast Slider Casserole With Hawaiian Rolls Dad With A Pan Remove the baking dish and place cheese, bacon and the top half of the rolls on top. brush on a liberal amount of melted butter on the top of the rolls. place back in the oven for another 5 10 minutes until the rolls are golden brown and the cheese is nice and melted. remove from the oven and let it rest for about 5 minutes. This breakfast slider casserole is the exact version of my original breakfast slider recipe, except much easier to serve to a family and have the whole thing nice and warm for everyone. i cut the whole package of hawaiian rolls in half and place them in a baking dish. speaking of which, don’t be like me and forget to butter the dish.
Hawaiian Roll Breakfast Sliders Bake Bacon Step 6 – add a layer of ham slices on top of the cheese. top the ham layer with the scrambled eggs. then top with remaining cheese. step 7 – place the top half of the buns over the cheese and press down slightly. step 8 – make the maple butter glaze: in a microwave safe medium bowl, melt the butter. Preheat oven to 400 degrees. place bacon strips on a cooling rack over a cookie sheet and place in the oven while preheating. take your package of dave’s killer bread organic sweet potato rock ‘n’ rolls and cut the whole set of rolls in half so that you have a bottom half and a top half. set the top half aside, and place the bottom half. Preheat oven to 350˚f. in a large skillet over medium heat, cook breakfast sausage, crumbling with the spoon or spatula as it is stirred. once done, remove the sausage from the pan. optional: let it drain on a paper towel lined plate. crack and scramble the eggs. season with salt and pepper to taste. Place the bottoms into a small 7×11″ baking dish. cut each american cheese slice into four smaller squares and place them on the bottoms of the slider buns. add ground sausage and scrambled eggs. top with shredded cheese. rip or cut the bacon strips into smaller pieces to fit better on the rolls.
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