These bacon, egg, and cheese breakfast sliders use a hard-boiled egg as the bun. I halve each egg lengthwise and stack a piece of cheddar, avocado mashed with lime juice, and half a strip of crisp bacon between the two halves, then hold it all together with a toothpick. You get the salty, cheesy bite of a breakfast sandwich with cool, creamy avocado in the middle. The eggs boil while the bacon cooks, so a batch of six is ready in about 30 minutes, and they work as a quick breakfast or on a brunch tray.
Each egg makes one slider, so it is easy to make exactly as many as you need. A dusting of paprika and freshly cracked pepper on top finishes them off. Once the eggs are boiled and the bacon is crisp, the sliders come together in just a few minutes.
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💛 Why you’ll love this recipe
- Ready in 30 minutes. From cold eggs to plated sliders, the whole thing wraps up in half an hour.
- No special equipment needed. A saucepan, a bowl for the ice bath, and a skillet for the bacon — that’s it.
- Easy to serve. Each slider is held together with a toothpick, so they work on a party tray or as a quick breakfast on the go.
- Creamy avocado in every bite. The lime-seasoned mashed avocado adds a rich, cool contrast to the salty bacon and cheese.
- Easy to customize. Swap the cheese, add a hot sauce drizzle, or pile on extra toppings.
- Impressive without the work. They look like something from a brunch restaurant but take almost no effort to put together.
➡️ Ingredients
⏲ How to make this recipe
👉 Easy ingredient swaps
- Cheese: Provolone, pepper jack, Swiss, or gouda all work great in place of cheddar.
- Bacon: Turkey bacon or cooked breakfast sausage crumbles are easy swaps.
- Avocado: If you’re out of avocado, cream cheese or sour cream gives you a similar creamy layer.
- Lime juice: Lemon juice works just as well to brighten up the mashed avocado.
- Garnish: Everything bagel seasoning, smoked paprika, or a dash of hot sauce are fun finishing touches in place of the classic salt, pepper, and paprika.
✨ Variations
- Deviled-egg style: Remove some of the yolk with a small spoon, mix it into the mashed avocado, then pipe or spoon the mixture back in before topping with bacon and cheese.
- Spicy version: Add a thin slice of pickled jalapeño on top of the bacon, or drizzle each slider with your favorite hot sauce before serving.
- Everything bagel: Skip the paprika garnish and dust with everything bagel seasoning instead for a savory, garlicky finish with a little crunch.
- Party platter build: Make a double batch and arrange them on a large board with fresh fruit, sliced veggies, and a dipping sauce for an easy brunch spread.
〰️ How to serve
- Serve them right away, while the bacon is still crisp. These are best fresh.
- Arrange them on a board or platter alongside a simple fruit salad or Fresh Corn Salad for an easy brunch spread.
- Pair with a hot mug of coffee or set them next to a pitcher of juice for a weekend breakfast that feels like an occasion.
- For a brunch potluck, prep the parts ahead and assemble when you get there, since the parts travel better than finished sliders. Serve alongside Cottage Cheese Breakfast Muffins and a Hash Brown Breakfast Casserole for a full spread.
🥚 Getting the eggs right
The egg is the bun here, so it has to hold together. Nine minutes at a boil, then straight into an ice bath, gives you a yolk that is fully set and firm rather than jammy. A soft center is the right answer on toast and the wrong one here: it slumps the moment you halve it and the whole slider loses its footing.
Reach for older eggs. This is the one place where the carton that has been in the fridge a week beats the one you bought this morning. As an egg ages the white pulls slightly away from the shell membrane, and that gap is what lets the shell come off in sheets instead of in fifty pieces that take the whites with them. Very fresh eggs are the ones that peel badly and leave you with cratered halves.
Do not skip the ice bath, and do not rush it. Several minutes in genuinely cold water stops the cooking and shrinks the egg away from the shell. Peel them under a thin stream of running water; it gets under the membrane and floats the shell off.
Halve them with a wet knife. Rinse the blade between eggs. A dry blade drags through the yolk and leaves a ragged, crumbly face; a wet one cuts clean and gives you the flat surface the fillings sit on. Slice lengthwise so each half has the widest possible base, and if a half wobbles, shave a sliver off the bottom so it sits flat on the platter.
🥓 The bacon step
Bacon for these needs to be crisp and, more importantly, flat. A curled, wavy strip will not sit on an egg half; it perches, tips, and takes the cheese with it. Cook it in a skillet over medium heat and press the strips flat with a spatula as they cook so they stay level. If you would rather use the oven, lay the strips on a foil-lined sheet and bake at 400°F for 15 to 20 minutes, and they come out flat on their own.
Drain the strips on paper towels and let them cool for a minute before they go anywhere near the avocado. Bacon straight out of the pan melts the cheese and warms the avocado, and the contrast between the cool, creamy layer and the salty crisp one is the entire point of the bite. Break each strip in half so it fits on an egg half instead of draping a full-length piece across it.
🧊 Storage and making them ahead
Assembled sliders do not keep. Build them and serve them. Once the mashed avocado is sitting against a cut egg in the fridge it darkens, the bacon goes soft against the moisture, and by the next morning you have something that tastes fine and looks nothing like it did.
Store the parts instead. That is what makes this a genuine make-ahead. Hard-boiled eggs keep in their shells in the fridge for up to a week, so boil them days in advance and peel when you need them. Cooked bacon keeps three or four days in an airtight container and re-crisps in a hot oven in a couple of minutes. Slice the cheese ahead and keep it covered.
The avocado is the only clock. Mash it close to serving. If you need an hour or two of buffer, the lime juice in the recipe already slows the browning, and pressing plastic wrap flat onto the surface of the mash gets you the rest of the way by keeping air off it. With the eggs peeled and the bacon crisped, assembly is about five minutes, which is why these work for a potluck you are building on arrival.
💬 FAQs
How do I hard-boil eggs so they peel easily?
Place eggs in a single layer in a saucepan, cover with water, bring to a boil, then boil for 9 minutes. Transfer them immediately to an ice bath and let them sit for several minutes. The shock of cold water stops the cooking and makes the shells much easier to peel.
Can I make these ahead of time?
Yes, as long as you store the parts separately. Hard-boiled eggs keep in their shells in the refrigerator for up to a week, and cooked bacon keeps 3 to 4 days in an airtight container. Mash the avocado close to serving time so it stays green, then assemble the sliders just before serving.
How do I keep the avocado from turning brown?
The lime juice in the recipe helps slow browning. If you’re prepping ahead, press a piece of plastic wrap directly onto the surface of the mashed avocado to limit air exposure until you’re ready to assemble.
Can I make these for a crowd?
Yes, just scale up the ingredients. Each egg makes one slider, since its two halves are the top and the bottom, so for 12 sliders you’ll need 12 eggs, 6 slices of bacon (halved), 3 deli slices of cheddar, and 1 whole avocado. The assembly is quick once everything is cooked and ready.
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Bacon Egg and Cheese Breakfast Sliders
Ingredients
- 6 eggs
- 3 slices of bacon
- ½ medium-sized avocado
- ½ teaspoon lime juice
- Pinch of pepper
- Pinch of salt
- 1 ½ deli slices cheddar cheese, sliced into fourths
Garnishes:
- Pinch of paprika
- Freshly-cracked pepper
- Pinch of salt
Instructions
- Add eggs to saucepan in even layer. Cover with water and place pan on stovetop over high heat. Bring water to a boil then boil for 9 minutes.
- Meanwhile, prepare an ice bath by filling a bowl with ice cubes and then covering with water.
- Additionally, while eggs boil, cook bacon in a skillet over medium heat until crispy, 8 to 10 minutes. Transfer to a paper towel-lined plate to de-grease, break in half, and set aside.
- When the 9 minutes are up, carefully transfer the eggs from the boiling water to the ice bath right away. Let them sit in the ice bath for several minutes.
- Meanwhile, mash avocado in a bowl. Add lime juice, pepper, and salt. Set aside.
- Remove eggs from ice bath and peel and dispose of shells. Slice each egg in half lengthwise.
- Lay 6 egg halves on a plate, cut side up. Top each with a piece of cheddar, a spoonful of mashed avocado, and a half slice of crisp bacon, then cover with a second egg half, cut side down. Secure each with a toothpick to make 6 sliders.
- Garnish each egg slider with paprika, freshly-cracked pepper, and salt.
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