Egg Sliders

• 6 large eggs
• 1/3 cup half-and-half
• 2 tablespoons unsalted butter, at room temperature
• 9 slider rolls, split
• 1/2 teaspoon kosher salt
• - your choice of sliced cheese, halved to fit the rolls
• - strips of bacon, halved

1. Preheat the oven to 350°.
2. Lightly coat an 8x8-inch baking dish with cooking spray.
3. Whisk the eggs, half-and-half, and ½ teaspoon salt in a medium bowl.
4. Pour the egg mixture into the pan and bake until puffed and set, about 16–18 minutes. Let cool slightly.
5. Meanwhile, cook the bacon. When done, allow to cool slightly before cutting each strip in half.
6. Spread the butter on the cut sides of the rolls.
7. Slice the baked egg dish into 9 even pieces and lift out of the pan with a spatula; place one on each roll bottom.
8. Top each with a piece of cheese, 2 pieces of bacon, and the roll tops.

Canadian bacon or sausage patties can be used instead of bacon, if desired. Any leftover egg sliders can be wrapped in plastic wrap and refrigerated. Reheat in the microwave for 30 seconds. Eat within 5 days.