Breakfast Sliders Recipe By Tasty Recipes

EVERYTHING BREAKFAST SLIDERS

Steps:

• Preheat oven to 375°. Heat a large nonstick skillet over medium heat. In a large bowl, whisk eggs, milk, green onions and pepper until blended; pour into skillet. Cook and stir until eggs are thickened and no liquid egg remains; remove from heat., Spread cream cheese over bagel bottoms; place in a greased 13x9-in. baking dish. Layer each with a half-slice of cheese and Canadian bacon. Spoon scrambled eggs over top. Layer with remaining halved cheese slices, cooked bacon and bagel tops. Stir together butter, maple syrup and garlic powder; brush over bagel tops. Sprinkle with everything seasoning blend., Bake until tops are golden brown and cheese is melted, 12-15 minutes.

TURKEY BACON BREAKFAST SLIDERS RECIPE BY TASTY

Steps:

• Preheat Griddler, fitted with the griddle plates, to 425°F (220°C) and grease with nonstick spray.
• On a cutting board, arrange 4 slices of turkey bacon vertically directly next to each other. Weave the 5 remaining bacon slices horizontally through the vertical pieces.
• Wrap the bacon weave onto a rolling pin, taking care to keep it intact. Carefully transfer the bacon to the griddle and carefully unroll in an even layer.
• Close the Griddler and cook for 8 minutes, until the bacon is fully cooked and has begun to crisp up. Remove the bacon weave from the Griddler.
• Use a bread knife to slice the intact loaf of rolls crosswise so that the bottoms can be separated from the tops. Set aside the top half.
• Place the bacon weave on the bottom half of the rolls.
• Distribute the scrambled eggs on top of the bacon weave, smoothing them into an even layer.
• Place the cheese on top of the eggs, covering as much area as possible.
• Place the lettuce on top of the cheese.
• Place the tomato slices evenly on top of the lettuce leaves.
• Replace the top half of the rolls and slice the individual sliders.
• Enjoy!

BREAKFAST POTATO VOLCANOES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• On a cutting board, peel potatoes then cut each in half widthwise.
• Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.
• Place potatoes in water to avoid discoloration while you finish hollowing out the rest.
• Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.
• Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.
• Bake for 45 minutes, or until bacon reaches desired crispiness.
• Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.
• Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.
• Sprinkle chives over the egg.
• Bake for 6 to 12 minutes depending on how well done you would like your eggs.
• Let cool before serving.
• Enjoy!

SOUTHWESTERN BREAKFAST SLIDERS

Steps:

• Heat olive oil in a medium skillet over low heat.
• Combine eggs, ham, onion, bell pepper, salt, and pepper in a bowl. Pour into the hot skillet and scramble egg mixture until cooked, 1 to 2 minutes. Don't overcook or you'll have rubbery eggs.
• Portion egg mixture evenly amongst the 6 bottom halves of the slider buns, place a slice of Cheddar cheese on top and add salsa and jalapeños. Cover with top halves of the buns and serve warm.