Pandesal Egg Breakfast Sliders
A quick and fun breakfast option featuring fluffy eggs and melty cheese sandwiched in soft pandesal rolls, perfect for busy mornings or gatherings.
Servings: 4 sliders
Calories: 200kcal
Ingredients
Main Ingredients
- 8 pieces Pandesal rolls Store-bought is fine; day-old pandesal toasts better.
- 4 large Eggs Scrambled is preferred for easy portioning.
- 1 cup Cheese Cheddar, American, or quick melt cheese.
- 2 tablespoons Butter or mayo Use butter for toasting and mayo for creaminess.
- 1 teaspoon Salt Basic seasoning.
- 1 teaspoon Pepper Basic seasoning.
Optional Protein
- 1 cup Ham, bacon, sausage, chicken, or spam Use any preferred protein.
Instructions
Preparation
- Slice the pandesal rolls in half and lightly butter the cut sides.
- Toast the bread cut side down on a warm pan for about a minute until it smells toasty.
- Crack eggs into a bowl, add salt and pepper, then whisk. Cook on medium to medium-low heat until just set but still soft.
- Add cheese over the eggs in the pan, cover for 30 seconds, and let it melt.
- Build the sliders by adding eggs, optional protein, and top bun. Press gently to hold together.
Optional Upgrades
- Brush the tops with melted butter and sprinkle with garlic powder. Warm the assembled sliders in the oven for a few minutes.
- Cook eggs ahead and reheat gently when serving.
Notes
Serve with sliced fruit, ketchup, hot sauce, or spicy mayo. For a fuller meal, add garlic fried rice on the side. Keep sliders warm in a low oven if serving a group.