This skillet-to-oven breakfast has become my go-to when friends come over for a leisurely weekend brunch. I first put these together on a rainy Saturday morning when I wanted something that tasted special but didn't require standing at the stove cooking eggs one by one. The baked egg sheet yields tender, evenly cooked eggs with a delicate, custardy texture that pairs perfectly with the salty, slightly sweet tang of peameal bacon. Assembling everything on slider buns makes the whole affair portable and party-friendly—guests can help themselves without utensils and the combination of bread, egg, meat, and melted cheese hits every comfort-food note. What makes these sliders special is the balance of textures: soft, pillowy roll bottoms, a thin but substantial layer of baked egg, the meaty bite of Canadian bacon, and a blanket of melted cheddar that tethers the layers together. The top brushed with melted butter crisps to a warm golden gloss that invites the first eager bite. I discovered how useful the baked egg sheet is when trying to feed a crowd; it transforms a fussy task into a simple assembly step and cuts down on hands-on time. Since then, this recipe has been a staple for baby showers, weekend potlucks, and holiday brunches—everyone always asks for the recipe.

Ingredients

• Baked egg layer: 12 large eggs—use farm-fresh or grade A eggs if possible; they give a brighter yolk color and silkier texture. Whisk gently to avoid foam for an even custard.
• Milk: 1/3 cup whole milk—adds creaminess and helps the eggs set tenderly; whole milk gives best mouthfeel but 2% will work in a pinch.
• Seasoning: 1/2 teaspoon salt and 1/4 teaspoon black pepper—season the egg mixture, not only the final sandwich, so flavor is consistent throughout.
• Protein: 12 slices Canadian bacon (peameal bacon)—look for thin slices at the deli counter; peameal has a slightly brined, cornmeal crust taste and stands up well to quick browning.
• Cheese: 6 slices cheddar cheese—use sharp cheddar for more flavor; each slice will be halved so choose a melty variety (not overly aged or crumbly).
• Rolls: 12 slider buns or Hawaiian sweet rolls—soft, slightly sweet rolls create a lovely contrast with salty bacon; split as a connected sheet if using a packaged roll set.
• Finishing fats: 2 tablespoons unsalted butter, melted—brushed on top for color and toasting. Cooking spray or a light neutral oil will prevent sticking during egg baking.

Instructions

Preheat and prepare dish: Heat the oven to 3506F. Lightly coat an 8-inch square baking dish with cooking spray or line with parchment paper, which makes lifting the egg sheet simpler and reduces sticking. Position the rack in the center of the oven for even cooking. Whisk the eggs: In a medium bowl combine 12 large eggs, 1/3 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until homogeneous but not frothy; over-aerating creates holes in the finished texture. Pour into the prepared dish and tap once on the counter to release large air bubbles. Bake the egg sheet: Bake for 10 to 15 minutes until the eggs are puffed and just set; the center should not wobble. An inserted knife should come out clean. Remove and allow to cool slightly so it firms up and is easier to lift. Brown the Canadian bacon: While eggs bake, warm a large skillet over medium heat and coat with cooking spray or a teaspoon of oil. Add the 12 slices Canadian bacon and cook 2 to 3 minutes per side until lightly browned and heated through. Transfer to a plate. Assemble on the rolls: Carefully slice the slider buns horizontally, keeping them attached if using a roll set. Place bottom halves on a baking sheet. Arrange the cooked bacon evenly over the bottoms to cover the surface. Using a large spatula, lift the baked egg sheet from the pan and set it atop the bacon; if it breaks, simply press pieces together so the layer covers the buns. Add cheese and finish: Top the egg with the 6 slices cheddar cheese, tearing or folding to cover the surface. Place the top bun halves over the cheese, brush with 2 tablespoons melted butter, and bake 5 minutes at 3506F until the bread is toasted and cheese is fully melted. Slice and serve: Remove from oven and let rest 2 to 3 minutes. Using a sharp knife, cut along the original bun seams to yield 12 individual sliders. Serve warm for best texture and melty cheese.

Storage Tips

Store finished sliders in an airtight container or wrapped tightly in aluminum foil in the refrigerator for up to 3 days. For longer storage, separate into single servings and freeze for up to 3 months; thaw overnight in the refrigerator and reheat in a 3256F oven for 15 to 20 minutes until warmed through. If you plan to reheat from frozen, wrap sliders individually in foil to prevent drying and place on a baking sheet to maintain shape. Avoid microwaving if you want to preserve the top crust; the oven keeps the bun crisp and the cheese melty without turning the roll soggy.

Ingredient Substitutions

If you can't find peameal or prefer a different protein, substitute regular thin-cut bacon (use cooked slices), sliced ham, or fully cooked breakfast sausage patties cut to fit the bun. For a dairy-free option, use a dairy-free milk alternative in the egg mix and a plant-based cheese slice; brush tops with oil instead of butter. To make these gluten-free, swap slider buns for certified gluten-free rolls or serve the components on a lettuce leaf for a low-carb approach. Each substitution affects texture slightly; for example, regular bacon adds crisper chew while ham is milder and moister.

Serving Suggestions

Present the sliders on a large wooden board with small bowls of ketchup, hot sauce, or maple syrup on the side so guests can personalize each bite. Pair with a bright fruit salad, roasted potatoes, or a simple arugula salad dressed with lemon and olive oil to cut through the richness. For a brunch buffet, nestle sliders among pastries and a coffee station; they travel well to potlucks and are easy to keep warm in a covered dish or slow cooker set to low.

Cultural Background

These sandwiches borrow from North American breakfast traditions that celebrate cured pork and eggs—the Canadian twist here is the use of peameal bacon, a Toronto-area specialty made from trimmed pork loin rolled in cornmeal. Peameal was historically a practical choice to preserve pork before refrigeration and remains beloved for its lean, steak-like texture and mild salty flavor. Combining thin slices of cured pork with eggs and cheese on a roll is a classic diner-style approach that has evolved into slider formats for modern entertaining.

Seasonal Adaptations

Spring and summer call for lighter accompaniments like sliced tomatoes and basil on the side, while autumn and winter benefit from heartier additions—try caramelized onions or a smear of grainy mustard under the bacon for depth. Holiday brunches welcome a maple glaze brushed on the peameal during the skillet step. For outdoor gatherings, assemble sliders and finish them on a covered grill at medium heat for smoky flavor and rapid service.

Meal Prep Tips

For efficient hosting, prepare the egg sheet and cooked bacon a day ahead. Keep the buns separate and assemble 30 minutes before baking to avoid soggy bread. If making multiple pans, cut the egg sheet into portion-size rectangles that match bun dimensions for easier layering. Pack assembled, unbaked sliders in a baking dish covered with foil and refrigerate; when guests arrive, place in a warm oven for 8 to 10 minutes to melt cheese and crisp the tops.

These sliders are proof that a small, thoughtful combination of ingredients can feed a crowd with ease. Whether you’re feeding a family or hosting a brunch, they deliver dependable flavor and simple elegance—adapt them to your pantry and taste, and enjoy the way people gather around warm food and good conversation.