Tasty Hawaiian Roll Breakfast Sandwiches

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If you ask me, Hawaiian roll breakfast sandwiches are a total game-changer for busy mornings.

These warm, golden sandwiches pack all your favorite breakfast flavors between soft, slightly sweet Hawaiian rolls. Fluffy eggs and melted cheese nestle perfectly with crispy bacon, creating that perfect breakfast combo we all love.

They’re assembled all at once in the pan, which means you can feed the whole family without standing over the stove making individual sandwiches. A quick brush of butter on top gives them a nice finish in the oven.

It’s the kind of breakfast that makes everyone happy – easy enough for weekdays but special enough for weekend brunches.

What Kind of Hawaiian Rolls Should I Use?

While King’s Hawaiian Rolls are specifically called for in this recipe, you’ve got some flexibility here. The classic sweet Hawaiian rolls from King’s are the gold standard and come in that perfect pull-apart sheet that makes these breakfast sandwiches so easy to assemble. If you can’t find King’s brand, other grocery stores like Walmart and Kroger make their own versions of Hawaiian sweet rolls that’ll work just fine. The key is to look for rolls that are connected in a 12-count rectangular sheet – this helps keep the sandwiches intact when you’re slicing and assembling them. Just make sure whatever rolls you choose have that signature subtle sweetness that Hawaiian rolls are known for, as it adds the perfect contrast to the savory breakfast fillings.

Options for Substitutions

This breakfast sandwich recipe is pretty adaptable – here are some easy swaps you can try:

• King’s Hawaiian Rolls: While these sweet rolls give the sandwiches their signature taste, you can use other slider buns or dinner rolls. Just know the flavor profile will be a bit different without that hint of sweetness.
• Ground pork breakfast sausage: Feel free to swap this with turkey breakfast sausage for a lighter option, or use crumbled regular sausage patties. You could even use diced ham or Canadian bacon.
• American cheese: Any melty cheese works great here – try cheddar, Swiss, or provolone. Just make sure to use sliced cheese rather than shredded for easier assembly.
• Bacon: Turkey bacon works fine, or you can skip it altogether. Canadian bacon or diced ham are good alternatives too.
• Everything Bagel Seasoning: If you don’t have this on hand, try a mix of poppy seeds, sesame seeds, dried garlic, and dried onion. Plain sesame seeds work too, or you can skip the topping.
• Sriracha: Any hot sauce you like will work in the sauce – try Tabasco, Frank’s RedHot, or even a chipotle sauce. If you’re not into heat, just leave it out of the mayo mixture.

Watch Out for These Mistakes While Cooking

The biggest challenge when making Hawaiian roll breakfast sandwiches is keeping the rolls intact while slicing them – use a large, sharp serrated knife and cut through all the rolls at once while keeping them connected, rather than separating them individually. When cooking the eggs, avoid overcooking them by removing the pan from heat while they’re still slightly wet, as they’ll continue cooking from residual heat and you want them to stay soft for the sandwiches. Another common mistake is not draining the cooked sausage well enough, which can make your sandwiches greasy – take an extra minute to pat the meat with paper towels after cooking. For the best melty cheese experience, add the cheese slices while the eggs and sausage are still warm, and when applying the butter topping, make sure to get it into all the nooks and crannies of the rolls for that perfect golden-brown finish.

What to Serve With Hawaiian Roll Breakfast Sandwiches?

These hearty breakfast sandwiches are pretty filling on their own, but they pair really well with some simple sides to round out your morning meal. Fresh fruit like berries, melon, or citrus segments add a light, refreshing balance to the rich, savory sandwiches. If you’re serving these for brunch, consider adding crispy breakfast potatoes or hash browns on the side – the crunchy texture works great with the soft, pillowy rolls. For a lighter option, a simple mixed green salad dressed with lemon vinaigrette helps cut through the richness of the sandwiches and adds some nice freshness to your plate.

Storage Instructions

Keep Fresh: These breakfast sandwiches stay good in the fridge for up to 3 days when wrapped individually in foil or plastic wrap. I like to prep them on Sunday night for quick grab-and-go breakfasts during the week. Just make sure they’re completely cool before wrapping to avoid any sogginess.

Freeze: Want to make a big batch? These sandwiches freeze really well for up to 2 months! Wrap each sandwich tightly in foil, then place them in a freezer bag. Pro tip: write the date on the bag so you know when you made them.

Reheat: To warm up your sandwich from the fridge, pop it in the microwave for about 30-45 seconds. If it’s frozen, wrap it in a paper towel and microwave for 1-2 minutes, or until heated through. For extra crispy rolls, you can finish them off in a toaster oven for a minute or two.

Sauce Storage: The sriracha mayo keeps well in an airtight container in the fridge for up to a week. It’s great to have on hand for other sandwiches too!

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 100-120 g
• Fat: 160-180 g
• Carbohydrates: 180-200 g

Ingredients

• 1 package of 12 king’s hawaiian rolls
• 1 pound ground pork breakfast sausage
• 16 slices american cheese (from an 8 oz. package; boar’s head suggested)
• 6 large eggs
• 6 slices thick bacon, cooked and chopped
• Salt and pepper, as desired
• 4 tablespoons melted unsalted butter
• Everything bagel seasoning
• Finely chopped chives, if desired, for serving
• 1/2 cup mayo
• 1-2 tablespoons sriracha or your favorite hot sauce
• 1 teaspoon worcestershire sauce
• Pinch of salt

Step 1: Preheat and Prepare

Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper.

Set it aside for later use.

Step 2: Cook the Sausage and Eggs

In a medium skillet over medium heat, cook the sausage until it is thoroughly cooked and no longer pink.

Transfer the cooked sausage to a plate lined with paper towels to absorb extra grease.

Using the same skillet, scramble the eggs, seasoning them with salt and pepper to taste.

Set the scrambled eggs aside as well.

Step 3: Assemble the Sliders

Without separating the rolls, cut them in half horizontally using a serrated knife.

Place the bottom half of the rolls onto the prepared sheet pan.

Arrange 8 slices of cheese on the rolls.

Evenly distribute the cooked ground sausage over the cheese, followed by an even layer of bacon pieces.

Add the scrambled eggs on top in an even layer.

Finally, place the remaining 8 slices of cheese over the eggs.

Step 4: Add Toppings and Bake

Place the top half of the rolls over the layered ingredients.

Brush the melted butter over the tops of the rolls, then sprinkle everything with “everything but the bagel” seasoning.

Cover the assembled sliders with foil and bake in the preheated oven for 15-20 minutes.

Step 5: Finish Baking and Garnish

Uncover the sliders and continue baking for another 5-10 minutes, or until the sliders are heated through, the tops are golden, and the cheese is melted.

If desired, garnish the sliders with chopped chives for added flavor and presentation.

Step 6: Prepare the Sriracha Mayo and Serve

While the sliders bake, whisk together the ingredients for the sriracha mayo.

Once the sliders are baked to perfection, slice them into individual servings.

Serve the sliders hot with a side of sriracha mayo for dipping.

Enjoy your delicious, cheesy breakfast sliders!