Peameal Bacon Breakfast Sliders

This sheet pan slider dish has been my ultimate lifesaver during chaotic brunches when I need something that looks impressive but requires minimal effort. By baking the eggs all at once and assembling everything in layers, I can have twelve cheesy savory sliders hot and ready in no time while actually enjoying time with my guests instead of being stuck in the kitchen.

I first made these on a rushed Sunday morning when guests showed up early and I had no plan. Now they are my go to for brunches that need to impress fast.

Ingredients

• Large eggs: for the fluffy baked layer use fresh eggs for best texture
• Whole milk: helps create rich and tender scrambled eggs
• Peameal bacon: offers savory depth with a unique cornmeal crust
• Hawaiian rolls: add a sweet soft base that contrasts perfectly with the salty filling
• Sharp cheddar cheese: melts beautifully and adds flavor without overpowering
• Unsalted butter: for brushing the tops and giving a golden finish choose good quality butter for best color

Step-by-Step Instructions

Prep the Egg Sheet:

Preheat your oven to 350 degrees. Whisk together the eggs milk salt and pepper until frothy. Pour into a greased 8 inch square baking dish and bake for 10 to 15 minutes until puffed and fully set but not browned. Let cool slightly before handling.

Cook the Peameal Bacon:

In a skillet over medium heat cook the bacon slices for about 2 to 3 minutes on each side until golden and heated through. The cornmeal coating should become slightly crisp.

Slice the Rolls:

Without separating the rolls slice the package in half horizontally keeping the top and bottom layers intact. This will help maintain structure during assembly.

Layer Bacon and Eggs:

Place the bottom half of the rolls on a baking sheet. Arrange the cooked peameal bacon evenly over the rolls then carefully transfer the egg sheet over the bacon. Patch together any breaks in the egg layer as needed.

Add Cheese and Close:

Lay cheddar slices over the egg layer making sure they reach all edges. Place the top half of the rolls over the cheese and press gently to settle the layers.

Butter and Bake:

Brush the tops of the rolls with melted butter. Return to the oven and bake for about 5 minutes until the cheese is melted and the tops are golden and toasted.

Cut and Serve:

Let the sliders cool for one minute then slice along the roll lines and serve warm. The cheese should still be melted and gooey.

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You Must Know

I especially love the texture contrast between the crisp tops and soft egg layer. My niece calls these the sandwich that made her like eggs.

Storage Tips

Store leftover sliders wrapped tightly in foil in the refrigerator for up to three days. Reheat in a low oven until warmed through. You can also freeze fully assembled sliders and bake from frozen adding ten extra minutes to the bake time.

Ingredient Substitutions

If you cannot find peameal bacon substitute with ham Canadian bacon or cooked sausage patties. Swiss or pepper jack cheese can be used for flavor variation. Brioche rolls work well in place of Hawaiian.

Serving Suggestions

Serve with a side of mixed fruit salad crispy hash browns or a simple green salad to balance the richness. For drinks coffee orange juice or a brunch cocktail like mimosas pairs perfectly.

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Cultural Context

Peameal bacon is a Canadian specialty made from pork loin rolled in cornmeal. It is leaner than streaky bacon and brings a nostalgic comfort food flavor to these sliders which makes them feel hearty and homey.

Frequently Asked Questions About Recipes

→ What's the difference between peameal and Canadian bacon?

Peameal bacon is Canadian bacon rolled in cornmeal, giving it a signature coating. Regular Canadian bacon can be used as a substitute.

→ Can I make these the night before?

Yes, you can fully assemble them, cover with plastic or foil, and refrigerate. Add a few minutes to the baking time if starting cold.

→ How do I prevent the egg from breaking when transferring?

Let the baked egg cool slightly and use two large spatulas to lift it. If it breaks, just piece it back together before layering.

→ Can I use different meats?

Absolutely. Ham, bacon, or sausage patties all work. Just cook the meat before assembling the sliders.

→ What size baking dish should I use for the eggs?

An 8-inch square dish works best for a thicker egg layer. A 9x9 dish can be used if needed, but the egg will be thinner.