The perfect Easter brunch for a group, these ham and egg breakfast sliders come together really fast and use up some delicious leftover ham.
I love doing a big ham dinner for Easter. I bake up a ham (try my whole boneless ham recipe or perfect bone-in ham) and some tasty sides. It’s one of my favorite things. But then, another favorite things is using up the ham the next day to make these truly amazing sliders.
How To Make Easy Breakfast Sliders For A Crowd
1) Get some buns that are attached to each other, forming a flat of buns. The ones I used were potato buns and were called party rolls. Use a long serrated knife to slice through the flat of buns lengthwise, keeping all bottoms attached to each other and all tops attached to each other, like this:
I did two flats of 12 buns each to make 24 sliders, which is enough for about 8 people if you have some nice fruit available on the side.
2) Put the two bottom flats of buns side by side in a 13×9-inch pan. Top with some nice juicy slices of sliced ham. Two layers of slices is ideal so that you get lots of that meaty ham flavor. You can try it with some leftovers from my delicious glazed ham steak recipe.
3) Then you add your other toppings. Whatever you’d like, really. I went with some microwaved scrambled eggs, shredded cheddar cheese, and chives.
4) Then lay your bun tops over everything, making sure that it is lined up with the bottoms.
5) This next step is really amazing. You make a mixture of melted butter, Dijon mustard, garlic powder, and maple syrup and then you pour it over the buns. You want to make sure that all of the bun tops are glistening and shiny (use a brush or your fingers to evenly distribute the butter mixture if needed). The buttery maple glaze is going to cook onto the tops of the buns and make them a bit crisp and delicious.
6) Cover the pan with foil and put it into a 350ºF oven until the sandwiches are heated through and the cheese is melted, about 10 minutes. Take the foil off and keep baking for a few minutes until the tops of the buns get a bit crispy from that butter-maple glaze.
7) Finally, use a couple of spatulas to carefully lift a flat of sliders onto a cutting board. Then use a big sharp knife to cut them into individual buns along the bun seams. See how the ones in the front are cut apart but the ones in the back are still attached to each other?
Cool, right? 24 little sliders with very little effort on your part. You certainly don’t have to make each individual sandwich, which would take forever. This way you get all these little sandwiches for a crowd with very little fussing. Enjoy!
Podcast Episode On Making Breakfast Sliders
Listen to me explain briefly about how to make these Easy Breakfast Sliders, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
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Easy Breakfast Sliders for a Crowd Recipe
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 8 servings 1x
- Category: Entrée
- Method: Baked
- Cuisine: American
DESCRIPTION
The perfect Easter brunch for a group, these ham and egg breakfast sliders come together really fast and use up some delicious leftover ham.
Ingredients
- 6 eggs
- 2 Tbsp. water
- 2 Tbsp. chopped chives
- 24 mini potato party rolls connected in two flats
- 8 slices of ham
- 1 cup shredded cheddar cheese
- 1/2 cup unsalted butter, melted
- 2 Tbsp. maple syrup
- 1/2 tsp. Dijon mustard
- 1/2 tsp. garlic powder
Instructions
- Preheat the oven to 350°F.
- Crack the eggs into a medium microwave-safe bowl. Add the water and whisk until well-mixed. Stir in the chives.
- Microwave on high for one minute. Stir. Microwave for 30 seconds at a time until set, stirring well between each session. Stir really well, mashing with a fork so that the eggs pieces are quite small.
- Meanwhile, use a long serrated knife to slice through a flat of rolls lengthwise, such that you end up with a bottom flat and a top flat. Repeat with the other flat of rolls.
- Put the bottom flats side by side in a 9×13″ pan.
- Top each with the ham, divided evenly into smooth layers.
- Sprinkle with the cheese. Top with the scrambled egg.
- Add the top flats, cut side down, lining each one up with its bottom.
- Put the butter, maple syrup, Dijon, and garlic powder into a medium bowl. Whisk until the mustard is well-incorporated into the butter.
- Drizzle it over the rolls making sure that the top of each bun gets a bit. Use a brush or your fingers to spread the butter mixture around so that all the buns are evenly coated.
- Cover the pan with foil and bake until the sandwiches are heated through and the cheese is melted, about 10 minutes.
- Uncover and bake until the tops of the buns are crisp when you tap on them, 2-3 minutes.
- Use two large spatulas to get under a flat of rolls and transfer it to a cutting board. Use a big sharp knife to cut the rolls apart along their perforations, yielding 12 sliders.
- Repeat with the second flat of rolls. Serve immediately.
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This post was originally published in November 2016 and was revised in April 2020.
Could these be prepped the night before? I can imagine doing just the sandwich part, then adding the glaze in the morning before baking. Has anyone tried this? How did it work?
Paula, great question! I haven’t tried it myself but here are my thoughts:
First, I’d make sure that the scrambled eggs are cooled before adding them to the sandwich so that they’re not steaming the bread.
Second, you’ll probably want to increase the first round of cooking (the covered baking time) from 10 minutes to 15 minutes. The dish is covered so I don’t think the bread will dry out in that time. But since everything is going straight from the fridge, and the egg is not hot as it would be in the original recipe, that extra time will be needed.
If you give it a try, please come back and let me know how it turned out!
We made this for Christmas morning, and it was a BIG hit!
That’s wonderful to hear! So glad everyone enjoyed.
Just finished browsing through your recipes and found many great ideas for a crowd size breakfast gathering. Thank you for your refreshing ideas and saving me from certain boredom.
That’s wonderful, Jossie! It’s always great to try new things!
Love these little gems, made them for my Tuesday a.m. coffee get together instead of usual donuts.
Thanks for sharing, Jane! It’s always good to mix things up sometimes.