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Hawaiian Egg and Bacon Breakfast Sliders Recipe - Fusion of Flavors
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Rows of breakfast sliders filled with scrambled eggs, bacon, and drizzled with syrup, garnished with chopped chives, on a wooden surface.

☆☆☆☆☆ 0/5

Hawaiian Egg and Bacon Breakfast Sliders Recipe

Summary

The Tropical Sunrise Breakfast Sliders are inspired by the fusion of classic American breakfast ingredients and the warm, sweet flavors of Hawaii. This dish brings together the comforting elements of a traditional American breakfast and the tropical essence of the Hawaiian Islands, creating an irresistible combination that is both familiar and exotic.

15

Prepation Time

45

Cook Time

- - -

Resting Time

60

Total Time

Course

,

Cuisine

4

servings Serving

530 kcal

Calories

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The Tropical Sunrise Breakfast Sliders are inspired by the fusion of classic American breakfast ingredients and the warm, sweet flavors of Hawaii. This dish brings together the comforting elements of a traditional American breakfast and the tropical essence of the Hawaiian Islands, creating an irresistible combination that is both familiar and exotic.

Equipment

  • Oven
  • Baking sheet
  • Skillet or frying pan
  • Mixing Bowl
  • Whisk
  • Knife
  • Spatula
  • Basting brush

Ingredients
 
 

  • 12 Hawaiian rolls
  • 8 large eggs
  • 8 slices applewood bacon
  • 8 slices cheddar cheese
  • 3 tbsp unsalted butter divided
  • 2 tbsp honey
  • salt and pepper to taste
  • 2 tbsp chives optional for garnish, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a skillet or frying pan over medium heat, cook the applewood bacon slices until crispy, about 8-10 minutes. Once cooked, place the bacon on a plate lined with paper towels to drain excess grease.
  • While the bacon is cooking, cut the Hawaiian rolls in half horizontally, keeping the top and bottom halves intact. Place the bottom halves of the rolls on the prepared baking sheet.
  • In a mixing bowl, whisk the 8 large eggs with a pinch of salt and pepper. In a clean skillet, melt 1 tablespoon of unsalted butter over medium heat. Pour the beaten eggs into the skillet and cook, stirring frequently, until the eggs are scrambled and just set, about 5-7 minutes. Remove from heat.
  • Distribute the scrambled eggs evenly over the bottom halves of the Hawaiian rolls. Place a slice of cheddar cheese on top of the eggs on each roll. Break the bacon slices in half and place two halves (one full slice) on top of each cheese slice.
  • Place the top halves of the Hawaiian rolls over the bacon. Melt the remaining 2 tablespoons of unsalted butter and mix in the 2 tablespoons of honey. Using a basting brush, generously brush the honey-butter mixture over the top of the rolls.
  • Cover the sliders loosely with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 5 minutes, until the tops are golden brown.
  • Remove from the oven and let cool slightly. Garnish with chopped chives, if desired. Serve warm and enjoy your Tropical Sunrise Breakfast Sliders for a delightful dinner experience.
Rows of breakfast sliders filled with scrambled eggs, bacon, and drizzled with syrup, garnished with chopped chives, on a wooden surface.

Nutrition Per Serving

530

Calories

36

Carbohydrates

21

Protein

32

Fat

14

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

305

Cholesterol

940

Sodium

160

Potassium

1

Fiber

10

Sugar

705

Vitamin A

Vitamin C

270

Calcium

2.5

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

This dish not only delivers a hearty and satisfying meal but also provides a unique dining experience, perfect for relaxing dinners or special occasions. The optional chives add a fresh, herbaceous note that finishes off the sliders beautifully.

Special Tip

For an extra touch of tropical freshness, top the sliders with thin slices of pineapple before adding the top halves of the rolls; this adds a burst of juicy sweetness that complements the savory elements beautifully.

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Norman Crenshaw

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