Breakfast Sliders – Community Goods Copycat

If you’ve ever had the breakfast sliders from Community Goods, you know how insanely good they are. But let’s be real—waiting in line for hours just to get your hands on one isn’t exactly ideal. Well, I’m here to tell you that you can skip the line and make these breakfast sliders at home, and they’re just as delicious (if not better). Picture this: buttery toasted Hawaiian rolls stuffed with soft scrambled eggs, crispy beef bacon, creamy avocado, and two perfect aiolis for dipping—herb aioli and chipotle aioli. Honestly, these sliders are going to have you hooked from the first bite, and the best part is, you don’t have to wait in line to enjoy them.

Toasting the Rolls

Let’s talk about the bread first, because the base of any good slider is the roll. I’m using King’s Hawaiian rolls here because they have that perfect balance of sweetness and fluffiness. I slice them into four sections (but you could also do individual sliders if you prefer) and toast them in butter on both sides on each half. That way each side is cripsy and golden on the top AND bottom! You could also keep the whole slab of rolls whole and toast it in two halves and then cut each roll into individual sliders after assembling. The result? A golden, crispy edge that perfectly complements the creamy eggs and rich beef bacon.

Cooking the Beef Bacon

Now, onto the beef bacon. It has a beautiful smokey and slightly sweet flavor that gets perfectly crispy when cooked in a pan over medium heat for about 4 to 6 minutes. Just flip it halfway through to ensure it cooks evenly, then let it drain on a paper towel-lined plate to soak up any excess grease. Once it’s crispy, it’s ready to go! The beef bacon adds that savory, crispy bite that perfectly balances out the creamy eggs and avocado. If you’re not a fan of beef bacon, you can easily swap it out for turkey bacon or even turkey sausage—whatever your heart desires. You could also add a little sprinkle of brown sugar on the beef bacon as it cooks for an elevated sweet flavor.

Scrambling the Eggs

Let’s move on to the eggs—soft, fluffy, and totally dreamy. The key to perfect scrambled eggs is cooking them low and slow. I whisk together eggs with a bit of heavy cream, salt, and pepper to give them that extra creamy texture. Then, in a nonstick pan over low heat, I melt a little butter and slowly cook the eggs, stirring constantly. As it cooks, push the eggs to one part of the pan so they can stay whole in one piece. It should take about 5 to 7 minutes, but the goal is to keep them soft and fluffy, not dry. Take them off the heat as soon as they’re done—they’ll continue cooking a bit from the residual heat, and you don’t want them to overcook. Trust me, these eggs are going to be the star of the show.

Making the Herb Aioli

Let’s start with the herb aioli. This one’s fresh, creamy, and just a little spicy thanks to the jalapeño. To make it, simply blend mayonnaise, fresh parsley, a garlic clove, lemon juice, and jalapeño (seeds and stem removed) in a food processor. Once smooth, mix in some chopped chives just with a spoon so you get a nice bite in the sauce. You can also opt to blend in the chives with the rest of the ingredients if you prefer. You can also experiment with adding any green herbs you like here such as dill and tarragon or even cilantro. The result is a flavorful aioli that brings a burst of freshness to your sliders. The heat from the jalapeño is subtle but adds just the right kick to complement the richness of the eggs and bacon. It’s perfect for dipping and elevating your breakfast sliders to a whole new level.

Making the Chipotle Aioli

Now, let’s talk about the chipotle aioli. If you’re in the mood for something smoky and a little tangy, this one’s for you. This aioli is made by mixing mayonnaise, sour cream, lime juice, honey, chili powder, and chipotle adobo paste together. The smoky chipotle flavor pairs so well with the savory beef bacon and creamy eggs. The lime and honey add a touch of brightness and sweetness to balance out the heat. Just like the herb aioli, this one’s made for dipping and adds a delicious smoky depth to each bite of your sliders.

Assembling the Sliders

Once everything is ready, it’s time to assemble the sliders. I layer the scrambled eggs, crispy beef bacon, and avocado slices on the bottom half of the toasted rolls, then top them with the other half. Slice them into individual sliders, and serve with the aiolis on the side for dipping. These sliders are the perfect grab-and-go breakfast or a fun brunch to share with friends and family. The best part is, you can enjoy them in the comfort of your own home, without the long wait in line.

Making Ahead and Storing Leftovers

Now, let’s talk about making these ahead of time. You can totally prep some of the components in advance to save time. The aiolis can be made up to three days ahead of time, so you can whip those up the night before and store them in the fridge. The bacon can also be cooked ahead of time and stored in the fridge, then reheated in a pan to crisp it up before serving. I recommend making the scrambled eggs fresh because they’re best when they’re soft and creamy, but if you need to, you can reheat them gently over low heat with a little butter to keep that creamy texture.

As for leftovers (if you have any), these sliders will last in the fridge for about 1 to 2 days. To reheat, wrap the sliders in foil and bake them at 350°F for about 10 minutes, or you can microwave them, but they might lose some of their crispy texture. The aiolis will keep in the fridge for up to a week, so they’re perfect for dipping any leftover sliders.

Craving More Breakfast? Try These Recipes Out!

• French Toast Muffins
• Breakfast Taco Tortilla Cups
• Twice Baked Loaded Breakfast Potatoes
• Crepes with Nutella and Berries
• Feta Egg White Wraps

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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