One Sunday morning during my retirement gardening club’s end-of-season brunch, I found myself chatting with Mrs. Thompson, she always wore a floppy hat and had a soft spot for adventurous breakfasts.
As we praised the morning sun and shared stories from decades past, she mentioned a simple breakfast she once had while staying with her niece in Toronto: sliders filled with peameal bacon. I had never tried peameal bacon before, but on the drive back, I stopped at the market and bought a pack.
Back in my cozy kitchen, I lined up sweet Hawaiian rolls and thought, why not fill these with garden-fresh eggs and Canadian bacon? The aroma of melted cheese and warm egg comforted me as they baked. When neighbors popped by after series of unpredictable fall showers, I offered them a slider.
Watching their eyes light up at the first bite reminded me that good food connects people—like the way those garden paths did earlier that morning. These sliders are petite but full of nostalgia, community, and warm comfort wrapped in a bun.
Short Description
Mini breakfast sandwiches featuring fluffy baked eggs, savory peameal bacon, and melted cheddar, all tucked into sweet dinner rolls—a satisfying and easy brunch or snack.
Key Ingredients
- 12 eggs
- ⅓ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- 12 slices peameal bacon (or substitute with regular bacon, ham, or sausage patties)
- 2 Tbsp unsalted butter, melted
- 12 slider buns (Sweet Hawaiian rolls or dinner rolls)
- 6 slices cheddar cheese
Tools Needed
- 8-inch square baking dish or sheet pan
- Medium mixing bowl
- Whisk and fork
- Large skillet
- Baking sheet
- Pastry brush
Cooking Instructions
Step 1: Bake the Egg Base
Preheat oven to 350°F. Lightly spray the dish or line with parchment.
Whisk 12 eggs, milk, salt, and pepper until combined. Pour into pan. Bake 10–15 minutes until puffed and just set. Let cool slightly, then slice into 12 squares.
Step 2: Cook the Peameal Bacon
Heat skillet over medium heat with a touch of oil or spray. Cook 12 slices of peameal bacon—about 2–3 minutes per side—until lightly browned. Use ham or sausage patties if preferred.
Step 3: Assemble Sliders
Slice buns in half and lay bottom halves on a baking sheet. Layer bacon slice, egg square, and half a cheddar slice on each bun.
Step 4: Bake to Warm Through
Place tops on buns, brush with melted butter. Bake 5 minutes in the 350°F oven until cheese is melty and buns are lightly toasted. Serve immediately.
Why You’ll Love This Recipe
Flavor Explosion: Soft eggs, smoky bacon, and gooey cheddar all in one bite
Quick & Easy: Ready in under 30 minutes, perfect for busy mornings
Versatile: Use peameal, bacon, ham, or sausage patties
Snackable Size: Great for brunch, potlucks, or after-garden gatherings
Kid-Friendly: Mild, familiar flavors that please young and old
Mistakes to Avoid & Solutions
Overcooked eggs become rubbery
Solution: Bake until just set, then stop—eggs finish baking off heat.
Soggy buns from steaming
Solution: Brush tops with butter for crispness.
Cold egg squares slipping
Solution: Let eggs cool slightly before slicing to maintain firmness.
Peameal too fatty
Solution: Drain excess fat from skillet before assembling sliders.
Serving and Pairing Suggestions
Serve with fresh fruit or roasted potatoes alongside
Offer ketchup, hot sauce, or maple syrup for dipping
Arrange family-style on a tray for easy grazing
Great as a light breakfast, office brunch, or casual lunch
Storage and Reheating Tips
Store cooled sliders in airtight container for up to 2 days
Reheat in 350°F oven for 5–7 minutes to refresh
Microwave single slider for 30 seconds then broil briefly to crisp top
For meal prep: assemble and refrigerate without buns; warm eggs and bacon, top with buns before serving
FAQs
1. Can I use turkey bacon instead?
Yes, cook as directed and layer like peameal bacon.
2. Can I make these ahead?
Bake eggs and bacon, refrigerate separately; assemble and reheat before serving.
3. Are slider buns necessary?
No, regular dinner rolls or English muffins work too.
4. Can I skip cheese?
Yes, omit or use another cheese like Swiss or pepper Jack.
5. Are these freezer-friendly?
Freeze egg and bacon layers separately. Assemble fresh after thawing and reheat.
Tips & Tricks
Use a fork to whisk eggs quickly and evenly
Trim thick peameal slices to fit slider buns perfectly
Warm butter before brushing for even coverage
Switch cheddar for pepper Jack for a spicy kick
Keep sliders close to oven after brushing to retain warmth
Recipe Variations
Veggie Version: Replace bacon with roasted red peppers and spinach
Spicy Morning Slider: Add jalapeño slices and pepper Jack cheese
Sweet & Savory: Brush buns with maple butter and top with crisp ham
Mini Muffin Version: Bake egg squares in mini muffin tins and assemble bite-size sliders
Final Thoughts
That gardening brunch turned into a moment I won’t forget—the joy of sharing mini sliders fresh from the oven, warm breezes drifting through my garden window, friendly chatter all around. These peameal bacon breakfast sliders hold more than flavors, they carry that story of community and simple pleasure.
They bring a bit of comfort, a bit of joy, in one neat little package. May your kitchen be blessed with the same warmth and gentle camaraderie they brought to mine.
Peameal Bacon Breakfast Sliders
Print ThisIngredients
- 12 eggs
- ⅓ cup milk
- ½ tsp salt
- ¼ tsp black pepper
- 12 slices peameal bacon (or substitute with regular bacon, ham, or sausage patties)
- 2 Tbsp unsalted butter, melted
- 12 slider buns (Sweet Hawaiian rolls or dinner rolls)
- 6 slices cheddar cheese
Instructions
Step 1: Bake the Eggs
Preheat oven to 350°F. Whisk eggs, milk, salt, and pepper. Pour into a greased or lined pan and bake 10–15 minutes until set. Cool slightly and cut into 12 squares.
Step 2: Cook Bacon
In a skillet over medium heat, cook peameal bacon 2–3 minutes per side until browned.
Step 3: Build the Sliders
Halve buns. Layer with bacon, egg, and cheddar.
Step 4: Warm and Serve
Top with bun lids, brush with melted butter, and bake 5 minutes until cheese melts. Serve warm.
