Peameal Bacon Breakfast Sliders

These peameal bacon breakfast sliders are the perfect way to start a lazy weekend morning or impress overnight guests with minimal fuss. Juicy slices of Canadian peameal bacon layered with soft scrambled eggs and melty cheddar come together inside pillowy buns. Add a dizzle of maple syrup for that salty sweet magic that wakes up your taste buds. I first made these for a holiday brunch, and now they are a must whenever family visits.

Ingredients

• Slider buns: look for Hawaiian rolls or the softest dinner rolls you can find so each bite is pillowy and irresistible
• Peameal bacon: real Canadian back bacon delivers juicy and meaty flavor that outshines regular bacon
• Large eggs: make sure they are fresh for creamy scrambled eggs
• Cheddar cheese: sharp or medium works best and adds a perfect melt
• Butter: for cooking eggs and brushing on the buns adds richness
• Mayonnaise: creamy spread keeps everything moist optional for extra flavor
• Maple syrup: adds sweetness that pairs with bacon optional but highly recommended
• Dijon mustard: for a tangy kick to balance the richness optional
• Olive oil or more butter: to help brown the peameal bacon perfectly
• Salt and pepper: always season your eggs to taste
• Sesame seeds or everything bagel seasoning: for a lovely crunch and savory boost on top optional

Step-by-Step Instructions

Prepare the Bacon:

Heat your skillet or griddle over medium heat until hot. Add just enough olive oil or butter to coat the surface. Lay out your peameal bacon in a single layer so each slice has room. Cook for about three or four minutes per side until the bacon is golden brown and cooked through with just a hint of crisp. Transfer these to a plate and cover with foil so they stay warm and juicy.

Cook the Eggs:

Crack the eggs into a large bowl and add a pinch of salt and pepper. Whisk until everything is uniform and there are no streaks of uncooked whites. Melt butter in a non stick skillet over medium heat. Pour in your eggs and stir gently with a spatula pulling from the edges toward the center so they cook slowly and stay tender. Take them off the heat while still slightly creamy for the softest texture or cook into individual folded omelets if you want each slider extra tidy.

Assemble the Sliders:

Take your slider buns and slice them in half horizontally but leave the halves attached like a sheet which makes assembly faster. Lay the bottoms in a baking dish. Optional step is to spread mayo or Dijon mustard across the buns for extra flavor. Lay out the hot cooked peameal bacon slices evenly. Spoon the scrambled eggs across the bacon so every slider gets some. Add half slices of cheddar cheese over the eggs so there is melty cheese in every bite. Drizzle lightly with maple syrup if you love that savory sweet combo. Place the top sheet of buns over everything.

Bake and Finish:

Preheat the oven to three hundred fifty degrees Fahrenheit. Brush the tops of the buns with melted butter for golden color and moisture. Sprinkle with sesame seeds or everything bagel seasoning if you want an extra pop. Cover loosely with foil so the tops do not brown too quickly. Bake for ten to twelve minutes until the cheese melts and everything is warmed through.

Serve:

Slide a sharp knife between each slider to separate them. Serve these warm and fresh out of the oven. They go beautifully with hash browns, fruit salad, or that first mug of coffee.

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Peameal bacon always reminds me of special family brunches as a kid. It still brings everyone together at the breakfast table and I love surprising friends who have never tried real Canadian bacon before.

Storage Tips

Leftover sliders keep best wrapped tightly in foil in the fridge for up to two days. Reheat them gently in the oven so the buns do not get soggy. If freezing wrap each in parchment then foil for up to one month and warm in the oven from thawed.

Ingredient Substitutions

If peameal bacon is hard to find you can use Canadian bacon or even thick cut ham. For the cheese feel free to swap cheddar for Swiss or provolone. Whole wheat slider buns also work if you want more fiber.

Serving Suggestions

These sliders are brunch favorites but also shine for late night snacks or lunch on the go. Round out your table with fresh fruit a simple green salad or crispy roasted potatoes. For serious breakfast fans serve alongside hot sauce or extra maple syrup for dipping.

Cultural and Historical Context

Peameal bacon is a classic cured pork loin rolled in cornmeal and hails from Toronto. Its sweet salty bite is what sets Canadian breakfasts apart. Breakfast sliders offer a fun twist on the iconic bacon egg and cheese sandwich making it easy to feed a hungry crowd in style.

Frequently Asked Questions

→ What is the best bread for these sliders?

Soft slider buns like Hawaiian rolls or dinner rolls work best for their fluffy texture.

→ How do I keep the eggs soft and moist?

Gently scramble eggs on medium heat, removing them from heat while still creamy.

→ Can I make these sliders ahead of time?

Yes, assemble the night before, refrigerate, and bake in the morning for convenience.

→ Are there good substitute options for peameal bacon?

Back bacon or thick-cut Canadian bacon can stand in if peameal is unavailable.

→ How can I adjust the flavor profile?

Add hot sauce, pickled jalapeños for spice, or caramelized onions for extra richness.

→ What pairs well with these breakfast sliders?

Hash browns, fruit salad, or hot coffee complement the flavors beautifully for a full meal.