Cheddar, bacon, and eggs fill soft rolls, topped with buttery ranch, ideal for any meal.
# Ingredient List:
→ Egg Mixture
01 - 8 large eggs
02 - 1/4 cup heavy cream
03 - Salt, to taste
04 - Ground black pepper, to taste
→ Bacon
05 - 1 tablespoon butter
06 - 1 lb thick-cut bacon
→ Cheese
07 - 2 cups shredded cheddar cheese, divided
→ Sliders
08 - 1 (12 oz) package Hawaiian rolls
→ Ranch Butter
09 - 2 tablespoons melted butter
10 - 1 tablespoon ranch dressing mix
# Directions:
01 - Set oven to 350°F. Coat a 9×13-inch baking dish evenly with nonstick cooking spray.
02 - In a spacious bowl, thoroughly whisk eggs, heavy cream, salt, and black pepper until homogenous.
03 - Melt 1 tablespoon butter in a large skillet over medium heat. Pour in the egg mixture and scramble gently until just set. Remove from heat and hold aside.
04 - Fry bacon strips in the same skillet over medium-high heat until deep golden and crisp. Cut each slice into 4 equal segments. Set aside.
05 - Without separating, slice the entire loaf of Hawaiian rolls horizontally. Position the bottom half in the prepared baking dish.
06 - Sprinkle 1 cup of shredded cheddar evenly over the bottom rolls. Layer scrambled eggs across, followed by pieces of crisp bacon. Finish with the remaining cheese and place the top half of rolls over the filling.
07 - In a small bowl, combine melted butter and ranch dressing mix until uniform. Brush the ranch butter liberally over the roll tops.
08 - Transfer the dish to the oven and bake 15–20 minutes or until cheese is fully melted and rolls are heated through.
