French toast made with sweet Hawaiian rolls becomes the perfect bun for these breakfast sliders stuffed with hash browns, cheddar cheese and Jones bacon.
Preheat oven to 350˚F. Line baking sheet with foil and place wire rack on top. Lay bacon on rack in even layer and bake until crispy, about 15 minutes. Transfer to plate lined with paper towels and to cool. Cut in half.
Heat oil in skillet over medium heat. Add hash browns and cook until crispy and golden brown.
In large bowl, whisk together milk, heavy cream, 2 eggs, vanilla and cinnamon. Place griddle or pan over medium heat, and grease with 1 tablespoon butter. Dip the roll halves in milk mixture and place on hot griddle. Cook until browned, about 3 minutes, flip over and continue to cook for another 2 minutes. Repeat until all rolls are done.
Whisk remaining eggs in large bowl with splash of milk. Place skillet over medium heat with remaining butter. Add eggs and cook until scrambled and no longer runny, about 5 minutes.
To assemble sliders, divide eggs onto half French toast pieces. Top with a slice of cheese, a bit of shredded potatoes and a few slices bacon. Place remaining French toast pieces on top and skewer with a long toothpick. Serve with maple syrup.
The changes I made were frying the bacon on a griddle and putting the hash browns in little piles on the griddle. I also whisked the eggs and then poured them out onto the griddle like pancakes. They were delicious!