Breakfast Sliders

I love sliders, but I’ve never thought about making them for breakfast – what a great treat for an early morning arrival to school.  I understand not all of our KES Clubs have the means to do this, but it’s certainly a great option if you have access to a stove and oven.  This would be a hit with junior high and high school students.  Add a glass of milk with a side of fruit and you have a very filling, nutritious and satisfying warm breakfast – give it a try, coordinators and volunteers!

Ingredients (serves 10)

  • 10 whole wheat rolls
  • 1/2 red bell pepper
  • 2 cups spinach
  • 3 green onions (optional depending on student preference)
  • 1 Tbsp olive oil
  • 8 eggs
  • Sliced or shredded hard cheese (low sodium)
  • 3 Tbsp honey mustard (optional)
  • Low sodium thinly sliced ham (optional)


Chop bell pepper, spinach, and green onions into small pieces. Saute in 1 tablespoon olive oil over medium high heat for 5 minutes, until soft.  Meanwhile, whisk eggs together. Pour into vegetable mixture after veggies are cooked and continue to stir until eggs are fully cooked.  Salt and pepper to taste.  Preheat oven to 350°F. Cut rolls in half horizontally so that the bottoms are separate from tops. Place the bottom half of the rolls in a 9×13 baking dish. Spread a layer of honey mustard on the roll bottoms, if desired. Layer on cooked eggs with veggies, ham, and then cheese. Cover with the top half of the rolls.  Bake for 25 minutes at 350* F, until cheese is melted and rolls are browned.


Recipe adapted from:

Janel Genge is a registered dietitian with Kids Eat Smart Foundation Newfoundland and Labrador


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