Garlic Butter Breakfast Sliders with Chipotle Aioli

In a small bowl, prepare the garlic butter by combining melted butter, grated Parmesan cheese, chopped parsley, minced garlic, dried oregano, salt, and pepper. Mix well and set aside.

In another bowl, make the chipotle aioli. Combine mayonnaise, chipotle in adobo paste, honey, lime juice, and chili powder. Whisk until smooth and creamy.

Heat olive oil in a large skillet over medium heat. Add the eggs and scramble until cooked to your liking. Remove from the pan and set aside.

In the same skillet, cook the beef bacon until crispy. Towards the end of cooking, sprinkle with light brown sugar to caramelize. Remove from pan.

Preheat your oven to 350°F (175°C). Slice the slab of Hawaiian rolls in half horizontally and place them on a parchment-lined baking sheet.

Brush the garlic butter mixture generously over the tops and cut sides of the rolls. Bake for 5-7 minutes, or until the tops are golden brown and toasted.

Assemble the sliders. Spread a layer of chipotle aioli on the bottom half of the toasted rolls. Top with the scrambled eggs, caramelized bacon, and sliced avocado.

Place the top half of the rolls on top. Garnish with extra cotija cheese and fresh cilantro if desired. Serve immediately.