Ham and Cheese Hawaiian Roll Breakfast Sliders
These Hawaiian Roll Breakfast sandwiches are soft, cheesy breakfast sliders layered with fluffy scrambled eggs, honey ham, and melted cheddar, then brushed with a sweet and savory maple Dijon butter glaze. They’re an easy baked breakfast recipe perfect for brunch, meal prep, holiday mornings, or anytime you need a simple make ahead breakfast that feeds a group.
Whenever I want a make ahead breakfast that works for busy weekdays or an easy breakfast for a crowd, this is the pan I make. Everything bakes together so the eggs stay soft, the cheese melts perfectly into the ham, and the sweet rolls soak up that buttery maple Dijon topping in the best way. You can assemble it ahead of time, refrigerate overnight, then bake fresh in the morning or reheat squares throughout the week for a warm grab-and-go breakfast.
If I’m planning breakfast meal prep for the week, I usually make a couple extra prep-ahead staples like my freezer breakfast burritos or breakfast sandwiches too. They freeze so well and it’s honestly the best feeling knowing you have a real, filling make-ahead breakfast ready without cooking every morning. And if this is for a crowd or brunch situation, I always like adding something sweet to balance the savory breakfast sliders — any of my pancake or French toast recipes work perfectly alongside them.
How to Make
Keeping the rolls connected, slice the entire slab of Hawaiian rolls in half horizontally.
Place the bottom half in your baking dish.
Whisk the eggs, milk, salt, and pepper. Scramble in a buttered nonstick skillet just until soft and barely set. (They should look slightly underdone, they finish in the oven.)
Spread the eggs evenly over the bottom rolls. Fold or gently layer the sliced honey ham evenly over the eggs. Lay the sliced cheddar cheese in an even layer, slightly overlapping if needed. Sprinkle the chives on top. Place the top half of the rolls back on.
Stir together the melted butter, Dijon, maple syrup, and garlic powder. Brush generously over the tops of the rolls.
Cover loosely with foil and bake. Remove foil and bake until the cheese is fully melted and the tops are lightly golden. Let rest then cut into sliders and serve warm.
Tips and Tricks
- Slightly undercook the eggs: Remove them from the skillet while still soft. They finish baking in the oven and stay fluffy instead of rubbery.
- Keep the rolls connected: Don’t separate the Hawaiian rolls before baking — this helps them absorb the glaze evenly and keeps the bottoms soft.
- Use sliced cheese: Sliced cheddar creates a melty layer that holds the sliders together and gives the best texture.
- Let them rest before cutting: About 5 minutes is perfect so the cheese sets slightly and the sliders slice cleanly.
- Overnight prep works perfectly: Assemble the pan, cover, refrigerate, and bake in the morning for an easy make ahead breakfast.
How to Serve and Store
Serve warm right after slicing while the cheese is still melty and the tops are lightly crisp.
Let the sliders cool completely, then place them in an airtight container and refrigerate for up to 4 days. For a quick breakfast, reheat in the microwave for about 30–45 seconds, or warm in a 300°F oven for 8–10 minutes to keep the texture soft.
You can also freeze individual sliders wrapped tightly for up to 2 months; reheat straight from frozen in the microwave for 1–2 minutes or in a 325°F oven (covered) until heated through.
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Ham and Cheese Hawaiian Roll Breakfast Sliders
Ingredients
Sandwiches
- 1 package Hawaiian sweet rolls (12-count )
- 8 large eggs
- ¼ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- 10 slices honey ham (from the deli counter)
- 10 slices cheddar cheese (sliced, not shredded)
- 3 tbsp finely sliced chives
Butter glaze
- 4 tbsp butter (melted)
- 1 tbsp Dijon mustard
- 1 tsp maple syrup
- ½ tsp garlic powder
Instructions
- Preheat your oven to 350°F and prep a 9×13 baking dish by lining it with parchment paper.
- Keeping the rolls connected, slice the entire slab of Hawaiian rolls in half horizontally. Place the bottom half in your baking dish.
- Whisk the eggs, milk, salt, and pepper. Scramble in a buttered nonstick skillet just until soft and barely set. (They should look slightly underdone, they finish in the oven.)
- Layer the sliders. Spread the eggs evenly over the bottom rolls. Fold or gently layer the sliced honey ham evenly over the eggs. Lay the sliced cheddar cheese in an even layer, slightly overlapping if needed. Sprinkle the chives on top.
- Place the top half of the rolls back on.
- Stir together the melted butter, Dijon, maple syrup, and garlic powder. Brush generously over the tops of the rolls.
- Cover loosely with foil and bake for 15 minutes. Remove foil and bake an additional 5 to 8 minutes, until the cheese is fully melted and the tops are lightly golden.
- Let rest for about 5 minutes, then cut into sliders and serve warm.
Notes
- You can swap the honey ham for bacon, turkey, or breakfast sausage depending on what you have or prefer.
- If using thicker deli slices, fold them instead of stacking so the sliders stay easy to bite and heat evenly.
- For a sweeter flavor profile, add an extra ½ teaspoon maple syrup to the glaze.
- If the tops start browning too quickly, loosely tent with foil while finishing the bake.
- Best reheated covered so the rolls stay soft and don’t dry out.
