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Week of 6/9/25

Scrambled Egg and Bacon Sliders
with spicy mayo / green salad with summer fruit

Active: 50 Total: 50
Original GF Paleo Vegetarian
Scrambled Egg and Bacon Sliders

These tasty little sandwiches are great for brinner nights, summer slumber parties, out of town guests, and more! Make a bunch and enjoy the leftovers for breakfast or lunch the next day.
Smarts: These reheat well in an air fryer if you have one. You can also reheat them gently in the oven or microwave.

Tags
Good for Breakfast, Freezer Friendly
Proteins
Eggs, Pork, non-ground
Cuisines
American
Save recipe
16

Ingredients

Metric
Servings:
4
Scrambled Egg and Bacon Sliders:
  • Cheese, cheddar - 4 oz , shredded (look for pre-shredded to save time; sub any type of cheese)
  • Bacon - 6 slices , chopped
  • Green onions - 1 stalk , chopped, green and white parts combined
  • Eggs - 8
  • Salt - 3/4 tsp
  • Black pepper - 1/4 tsp
  • Slider buns - 8 to 12 (depending on size; sub Hawaiian rolls)
  • Butter - 2 Tbsp
  • Parsley, dried (opt) - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Onion powder - 1/4 tsp
  • Foil - for baking
Spicy Mayo:
  • Mayonnaise - 3 Tbsp
  • Sriracha - 1 to 2 tsp , adjust the amount to suit your taste (sub your favorite hot sauce)
Green Salad with Summer Fruit:
  • Vinegar, balsamic - 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 2 Tbsp
  • Nectarines - 2 , pitted and sliced or chopped (sub peaches, plums, or strawberries)
  • Spring mix - 5 oz (sub any tender salad greens)

Prep

  1. Make vinaigrette - (If prepping right before cooking, get oven heating first.) Whisk together vinegar, mustard, and honey. Slowly drizzle in olive oil while whisking. Season to taste with some salt and pepper, if needed. (Can be done up to 5 days ahead)

  2. Make spicy mayo - Whisk together mayonnaise and sriracha. (Can be done up to 5 days ahead)

  3. Cheese - Shred cheese if not pre-shredded. (Can be done up to 5 days ahead)

  4. Bacon / Green onions - Prep as directed and store separately. (Can be done up to 3 days ahead)

  5. Eggs - Whisk eggs with salt and pepper.

  6. Nectarines - Prep as directed.

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Make

  1. Heat oven to 400F / 204C degrees. Set out a baking dish large enough to hold the sliders.

  2. Slice buns in half if not already sliced. Spread the bottom halves of slider buns out in the baking dish and spread evenly with spicy mayo.

  3. Heat a nonstick skillet over medium heat and add bacon to heated pan. Cook bacon, stirring occasionally, until golden and crisp, 7 to 8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Pour off all but 1 Tbsp bacon grease and return pan to heat.

  4. Add eggs to heated pan and scramble, stirring frequently, until set, ~ 4 to 5 minutes. Remove pan from heat.

  5. Spread eggs evenly over bottom halves of buns. Scatter green onions and bacon over top of the eggs and top with shredded cheese. Replace top buns.

  6. Melt butter briefly in the microwave (10-15 seconds) and stir in dried parsley (if using), garlic powder, and onion powder. Drizzle or brush the melted butter mixture over the tops of the buns.

  7. Cover the pan tightly with foil and transfer to the oven. Bake sliders, covered, until cheese is melted and everything is heated through, ~10-12 minutes. Remove foil cover from sliders and bake until golden brown on top, ~3 to 5 minutes more (watch them carefully so they don’t burn).

  8. When sliders are done baking, combine spring mix and nectarines in a serving or mixing bowl. Toss with vinaigrette until salad is dressed to your liking.

  9. Serve sliders with salad on the side. If you have extra vinaigrette or spicy mayo, serve them at the table. Enjoy!

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