These breakfast sliders stack fluffy scrambled eggs, crispy bacon, melted cheddar, and avocado on soft Hawaiian rolls, elevated by two housemade dipping sauces: smoky chipotle aioli and zesty cilantro jalapeño aioli.
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Cook bacon in a pan until crispy. Remove from the pan and set aside on a paper towel-lined plate.
In a bowl, whisk together eggs, milk, salt, and pepper.
Melt 1 tbsp of butter in a rectangular pan over medium heat. Pour in the egg mixture and cook, gently pushing the eggs from the edges toward the center, until a solid sheet of scrambled egg forms. Remove from heat.
To make the chipotle aioli, combine mayonnaise, minced chipotle in adobo, minced garlic, and lime juice in a small bowl. Season with salt and pepper to taste and mix well.
To make the cilantro jalapeño aioli, combine mayonnaise, cilantro, jalapeño, garlic, and lime juice in a blender. Blend until smooth and season with salt and pepper to taste.
Preheat your oven to 350°F (175°C).
Slice the entire slab of Hawaiian rolls in half horizontally without separating them.
Place the bottom half of the rolls in a baking dish. Layer with the cooked egg sheet, cheddar cheese slices, crispy bacon, and sliced avocado.
Place the top half of the rolls over the fillings.
Brush the tops of the rolls with melted butter, then sprinkle with flaky sea salt and chopped fresh chives.
Bake for 10-15 minutes, or until the cheese is melted and the tops are golden brown.
Remove from the oven, slice into individual sliders, and serve immediately with the dipping sauces.
Store assembled sliders wrapped in foil in the refrigerator for up to 4 hours; reheat gently at 325°F for 10–12 minutes. Aiolis keep refrigerated in airtight containers for up to 2 days.
Yes. Assemble sliders up to 4 hours ahead, wrap tightly in foil, and refrigerate. Reheat gently in a 325°F oven for 10–12 minutes until warm through.
Cook the scrambled eggs over medium heat, stirring frequently. Pull them off heat when they still look slightly underdone—they'll firm up as they cool.
Yes. Brioche buns, dinner rolls, or slider buns work well. Hawaiian rolls are soft and slightly sweet, but any soft roll will do.
Both aiolis can be made up to 2 days ahead and stored in airtight containers in the refrigerator.
This recipe yields 12 sliders, using one Hawaiian roll per slider from a 12-count package.
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