Mini Holiday Breakfast Sandos
Mini Holiday Breakfast Sandos: Sliders Inspired by LA’s Community Goods
If you’ve ever had the pleasure (or the patience) of standing in line for the iconic breakfast sliders at Community Goods in Los Angeles, then you know exactly what all the hype is about. These savory breakfast creations have gained a cult following, and for good reason. But if you’re like me and crave those sliders without the wait, especially during the holiday season, you’re in luck! I’ve crafted my own spin on these breakfast sliders, perfect for a holiday brunch spread that will leave your guests seriously impressed.
Read more about the celebrity hyped cafe here!
Now, let’s dive into what makes these breakfast sliders so special: Imagine a soft, buttery slider bun packed with crispy bacon, fluffy scrambled eggs, gooey melted cheese, and a touch of tanginess from a scallion dill aioli. Hungry yet? These sliders are the ultimate brunch item and can easily become the highlight of your holiday festivities. Let’s get into it!
The Secret to Perfect Breakfast Sliders
One of the most crucial parts of these sliders is getting that perfect balance between savory, sweet, and just a little bit indulgent. Here’s how to achieve that magic.
Ingredients:
For the Sliders:
12 slider buns (soft, Hawaiian rolls work well)
10 large eggs
¼ cup heavy cream (or your preferred milk alternative. Heavy cream gives the eggs that extra fluff).
12 slices of bacon
6 slices of cheddar cheese (cut in half to make 12 pieces)
1 avocado
Avocado oil
Garlic powder to taste
Pepper to taste
Poppy seeds to preference
Salt and pepper, to taste
For the Scallion Dill Aioli:
¼ cup avocado oil
1 egg yolk
2 tbsp dijon
1 tbsp fresh dill
1 tbsp chopped green scallions
4 cloves roasted garlic (regular, unroasted will also do the trick)
The juice of half a lemon
½ tbsp water
Small pinch of salt
Directions:
Blend the Aioli: Start with the sauce that’ll take your sliders to the next level. In a blender or food processor, combine the egg yolk, fresh dill, scallions, garlic, lemon juice, salt, and pepper. Blend until smooth, then transfer the aioli to a small serving bowl and set aside. (Pro tip: This aioli makes a great dip for roasted potatoes or veggies, so make extra if you’d like!)
Crisp Up the Bacon: Preheat your oven to 400°F. Arrange the bacon slices on a baking tray and bake for about 25 minutes or until perfectly crispy. Once cooked, pat the bacon dry with paper towels and cut each strip in half. Want to keep it vegetarian? Skip the bacon, and the sliders will still be awesome!
Cheese, Please: Grate 1.5 cups of cheddar cheese, or if you’re in the holiday rush, use pre-sliced cheddar. Shortcut approved!
Prep the Rolls: Slice your slider rolls in half and arrange them on a baking sheet. Layer the grated or sliced cheddar on the bottom half of the rolls. Brush the tops with avocado oil and sprinkle them lightly with garlic powder, black pepper, and a few poppy seeds for a fancy touch. Pop the rolls into the oven at 400°F for 10 minutes, just long enough to melt the cheese and toast the tops.
Slice the Avocado: Thinly slice one perfectly ripe avocado.
Master Fluffy Eggs: Crack 10 eggs into a large mixing bowl and whisk in 1/4 cup of heavy cream. Pour the egg mixture into a pot on the stove over the lowest heat possible. Using a spatula or wooden spoon, gently and continuously pull the edges of the eggs toward the center as they cook. This process will take about 10 minutes, but it’s worth it for those fluffy scrambled eggs. Don’t rush or leave the eggs unattended, or they’ll turn rubbery instead of soft and luscious.
Assemble the Sliders: On the bottom half of the rolls with melted cheese, layer the fluffy scrambled eggs. Top with crispy bacon halves and avocado slices. Place the top half of the buns on and press down gently to keep everything in place. Use a sharp knife to cut the sliders into a dozen portions.
Serve and Enjoy: These sliders are best served warm with a generous side of scallion dill aioli and a drizzle of your favorite hot sauce. Watch as your guests devour them and ask for seconds (or thirds).
Tips for Making the Perfect Holiday Sliders
Add a Twist: Feel free to customize these sliders to your liking. Swap out the cheddar for Swiss or pepper jack, or add a slice of avocado for some creamy goodness. Use sausage over bacon, or omit the meat to keep it vegetarian.
Crowd Pleaser: This recipe can easily be doubled or even tripled if you’re hosting a large crowd. Just be prepared for requests to share the recipe!
Why These Sliders Are Perfect for Holiday Brunch
Holiday brunches should be indulgent, fun, and memorable, and these sliders check all the boxes. They’re easy to make, transport well if you’re heading to a potluck, and have a little something for everyone. Plus, who can resist the combo of bacon, egg, and cheese with a hint of sweetness from those Hawaiian buns?
So, skip the line at Community Goods and bring that same breakfast slider magic to your holiday table. Your friends and family will be raving about them long after the holidays are over, and you’ll for sure be requested to make them next year.
Happy brunching and happy holidays!
Mini Holiday Breakfast Sandos
Ingredients
Instructions
- Start with the sauce that’ll take your sliders to the next level. In a blender or food processor, combine the egg yolk, fresh dill, scallions, garlic, lemon juice, salt, and pepper. Blend until smooth, then transfer the aioli to a small serving bowl and set aside. (Pro tip: This aioli makes a great dip for roasted potatoes or veggies, so make extra if you’d like!)
- Preheat your oven to 400°F. Arrange the bacon slices on a baking tray and bake for about 25 minutes or until perfectly crispy. Once cooked, pat the bacon dry with paper towels and cut each strip in half. (Want to keep it vegetarian? Skip the bacon, and the sliders will still be awesome!)
- Grate 1.5 cups of cheddar cheese, or if you’re in the holiday rush, use pre-sliced cheddar. Shortcut approved!
- Slice your slider rolls in half and arrange them on a baking sheet. Layer the grated or sliced cheddar on the bottom half of the rolls. Brush the tops with avocado oil and sprinkle them lightly with garlic powder, black pepper, and a few poppy seeds for a fancy touch. Pop the rolls into the oven at 400°F for 10 minutes, just long enough to melt the cheese and toast the tops.
- Thinly slice one perfectly ripe avocado.
- Crack 10 eggs into a large mixing bowl and whisk in 1/4 cup of heavy cream. Pour the egg mixture into a pot on the stove over the lowest heat possible. Using a spatula or wooden spoon, gently and continuously pull the edges of the eggs toward the center as they cook. This process will take about 10 minutes, but it’s worth it for those fluffy scrambled eggs. Don’t rush or leave the eggs unattended, or they’ll turn rubbery instead of soft and luscious.
- On the bottom half of the rolls with melted cheese, layer the fluffy scrambled eggs. Top with crispy bacon halves and avocado slices. Place the top half of the buns on and press down gently to keep everything in place. Use a sharp knife to cut the sliders into a dozen portions.
- These sliders are best served warm with a generous side of scallion dill aioli and a drizzle of your favorite hot sauce. Watch as your guests devour them and ask for seconds (or thirds).
