Breakfast Sliders

Sometimes a girl just needs a little brunch in her life. There’s no way ’round it. As a known brunch lover, I often field the following question from friends and family: “What’s the difference between breakfast and brunch?” In the face of such woeful ignorance, I feel it my place – nay, my obligation – to set the record straight. Since I know we’re all busy here, I’ll keep it short with just a simple frame of reference: breakfast is oatmeal, brunch is this breakfast slider.

Brunch is special. A mash-up of breakfast and lunch, it’s really gotta bring the a-game in order to cover the spread for two whole meals. Brunch is lingering and savoring. Brunch is boozing at 10am with no judgment. Brunch is the feast for which you couldn’t possibly find time during the week, the culmination – dare I say, pinnacle! – of a well-rested weekend.

These are brunch, and they are crazy good. As usual, the secret is in the sauce(s). A sweet mustard dressing jazzes up the inside of a warm, soft roll, while a savory, butter-based, poppy-seed-speckled glaze bathes the top in everything-bagel-y goodness. Fluffy scrambled eggs, smoky bacon and oozing, melty cheese round out the multiple layers of flavor. And guess what? They’re actually really quick to throw together, so it’s minimal effort for maximum brunch enjoyment.

I used homemade dinner rolls (because that’s how I do), leftover from the previous night’s supper, but any store-bought roll will do (as always, I highly recommend organic and/or non-GMO brands) for these little guys.

Happy brunching!

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Breakfast Sliders

These are SO good. As if often the case, the secret is in the sauce(s). A slightly sweet special sauce inside, and a savory, buttery glaze on top really take these above and beyond. You can use a store-bought dinner roll, or better yet - make your own.

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Courses

Brunch

Servings

MetricUS Imperial

Ingredients

• 6 dinner rolls
• 6 eggs scrambled
• 6 in slices applewood-smoked bacon cooked + tornhalf
• 6 slices colby-jack cheese
• Special Sauce:
• 1 tbsp maple syrup
• 1 tbsp grainy mustard
• Glaze Topping:
• 1 tbsp Butter
• 1 tsp Worcestershire sauce
• 1/2 tsp onion powder
• 1/2 tsp poppy seeds

Courses Brunch Servings MetricUS Imperial Ingredients 6 dinner rolls 6 eggs scrambled 6 in slices applewood-smoked bacon cooked + tornhalf 6 slices colby-jack cheese Special Sauce: 1 tbsp maple syrup 1 tbsp grainy mustard Glaze Topping: 1 tbsp Butter 1 tsp Worcestershire sauce 1/2 tsp onion powder 1/2 tsp poppy seeds

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Instructions

1. Preheat oven to 350ºF, and line a baking sheet with parchment paper.
2. Cut dinner rolls in half and place the bottoms onto the baking sheet. Mix together maple syrup and grainy mustard and spread onto the bottom dinner roll.
3. Spoon scrambled eggs onto the dinner rolls and top with two halves of bacon, a slice of cheese, and the top of the roll.
4. In a small frying pan, melt butter, then add Worcestershire, onion powder and poppy seeds, and brush mixture onto the tops of all of the rolls.
5. Bake for 10 to 15 minutes, or until warm and cheese is melted.
6. Serve immediately (as if I needed to twist your arm).