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–+ servings

Breakfast Sliders

If you know, you know—these breakfast sliders from Community Goods are elite, but who wants to wait hours in line? Now you can make them at home, and dare I say, they taste just as good, if not better! Buttery toasted Hawaiian rolls, fluffy scrambled eggs, crispy beef bacon, and creamy avocado, all served with two insane dipping sauces—herb aioli and chipotle aioli—this is the ultimate breakfast treat.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Yields12 sliders
Print Recipe Pin Recipe
Servings12 sliders

Ingredients

  • 12 ounce package King’s Hawaiian Rolls
  • 1 to 2 tablespoons unsalted butter, for toasting
  • 10 ounces beef bacon, cooked
  • 1 to 2 avocados, thinly sliced

EGGS

  • 10 large eggs
  • 2 tablespoons heavy cream
  • salt, to taste
  • black pepper, to taste

HERB AIOLI

  • 1/2 cup mayonnaise
  • 1/2 jalapeño, seeds and stem removed
  • 1/4 cup fresh parsley
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • 1 tablespoon chives, finely chopped

CHIPOTLE AIOLI

  • 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • juice of 1 lime
  • 1 tablespoon honey
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 3 to 4 tablespoons chipotle adobo paste

Instructions 

MAKE THE HERB AIOLI

  1. In a food processor, blend the mayonnaise, jalapeño, parsley, garlic, and lemon juice until smooth.
  2. Stir in the chopped chives and transfer to a small bowl for dipping.

MAKE THE CHIPOTLE AIOLI

  1. In a bowl, whisk together the mayonnaise, sour cream, lime juice, honey, black pepper, chili powder, and chipotle adobo paste until fully combined.
  2. Transfer to another small bowl for dipping.

MAKE THE SLIDERS

  1. Toast the Buns: Slice the King’s Hawaiian rolls into sections of four or you can keep them as one whole slab, or separate them into individual rolls—your choice!
  2. Melt a little bit of butter in a pan over medium heat. Place each piece cut-side down first and toast for 2 to 3 minutes until golden. Flip and toast the outer and bottom tops for another 2 to 3 minutes until golden as well.
  3. Cook the Bacon: In a pan over medium heat, cook the beef bacon for 5 to 6 minutes, flipping halfway through, until crispy and golden.
  4. Transfer to a paper towel-lined plate to drain excess grease.
  5. Make the Scrambled Eggs: In a bowl, whisk together the eggs, heavy cream, salt, and black pepper until smooth.
  6. Heat a nonstick pan over low heat and melt a little butter.
  7. Pour in the eggs and cook gently, stirring constantly with a spatula, until soft and fluffy, about 6 to 8 minutes. Remove from heat.
  8. Assemble the Sliders: Layer the scrambled eggs, crispy beef bacon, and thin slices of avocado onto the bottom half of the toasted rolls.
  9. Place the top half back on and slice into individual sliders if needed.
  10. Serve with herb aioli and chipotle aioli on the side for dipping.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!