You know what I like doing on Christmas? Eating. You know what I don’t like doing on Christmas? Cleaning. You know what lets me do a lot of eating and very little cleaning? The pull-apart bacon, egg, and cheese sliders you see above, which are cooked entirely in one sheet pan.
Yes, you heard (or read, really) me correctly. Every single component of these sandwiches is prepared in one pan. Now, there are some shift changes (you can’t cook the bacon at the same time as the eggs), but it is very streamlined (you cook the eggs in the bacon drippings).
Once every individual element of the slider is cooked, it’s piled on top of sweet and buttery Hawaiian rolls, then popped back in the oven to make sure the cheese melts completely.
Besides a sheet pan, the only thing you’ll need is a wire rack for the bacon, a dish for melting butter, and a pastry brush or spoon, so we’re looking at a mere four items you’ll need to wash (besides your buttery hands). To make these Christmas morning miracles, you will need:
12 soft rolls
1/4 cup (half a stick) of butter, melted
10 strips of bacon
1/2 cup whole milk
Salt and pepper to taste, or any other seasonings you might like in your eggs.
4 slices of cheddar cheese
Pre-heat your oven to 190C, and turn the broiler on. Cut the rolls in half, taking care to not separate them from each other. (You should effectively have two very large slices of bread.) Brush both halves with melted butter, then place them on the sheet pan and pop them under the broiler. Once they are nice and golden brown, remove the pan from the oven and set the rolls aside.
Turn the broiler off, but keep your oven set to 190C. Place the wire rack in the sheet pan, and lay out 10 strips of bacon. Return the sheet pan to the oven, and cook the bacon until it is as crisp as you like it (20-30 minutes). While the bacon is cooking, whisk together the eggs, milk, and seasonings. Once the bacon is done, remove the pan from the oven, carefully remove the wire rack (with the bacon), and set it aside.
Swirl the bacon grease around the pan — including the edges — to make sure it’s fully coated, then pour the egg and milk mixture into the pan. Return it to the oven for 10-15 minutes, until the eggs are puffed on the edges and firm in the middle.
Using a spatula, carefully fold the two outer thirds of the egg sheet over the middle third, so it is roughly the size of your Hawaiian rolls, then place the bottom half of the rolls on top of the eggs. Invert the pan to transfer the eggs to the bread, then place the bread on a cutting board or something while you wipe of any eggy bits from the sheet pan.
Return both pieces of bread back to the pan, top the egg with bacon strips, and place the cheese slices on the other piece of bread. Return the whole thing to the oven for another five minutes or so, until the cheese is completely melted, then sandwich it up.
Slice into individual portions with a large knife — to help break up the bacon — pull apart, and devour.