Somewhere in Hawaiian history, nobody wrote down whether the actual kings ate anything like King’s Hawaiian rolls. Big oversight if you ask me. I don’t know if they really did, but if they did, it explains why nobody ever successfully invaded the islands. You don’t storm a beach when the entire royal guard is three sliders deep and crying happy tears into a napkin. Here’s the thing about these rolls. Sweet, soft, a little sticky in the best way, built to hold whatever you jam between them together long enough to eat six before anyone notices the pack’s empty. Breakfast, Lunch, Dinner, Game day. Same opportunity, different hour. I found two ways to prove it, and I’m not sorry about either one. Skip the bacon-versus-sausage debate entirely, because Cowboy Breakfast Sliders don’t pick a side. Both meats go in, stacked with scrambled eggs and sharp cheddar, then the whole tray gets brushed with a garlic-and-herb compound butter that does more heavy lifting than the eggs do. Slice a full pack of rolls in half like one slab, keep it connected, resist the urge to separate them into little raft islands. Layer scrambled egg across the bottom, then a full cup of crumbled cooked sausage, then six strips of crispy bacon, then the cheddar. Cap it with the top half and brush everything with the melted cowboy butter. Twice, if today’s the day you’re not counting anything. Cover with foil, bake at 350°F for 15 minutes, then uncover for another 3 to 5 until the tops go deep gold. Undercook the eggs a little going in, same rule as always. They finish in the oven, and dry scrambled eggs before 7 a.m. is a punishable offense. 
Photo: I Am Homesteader
When lunch, dinner, or kickoff rolls around, flip the whole thing to ham and Swiss, and this time it goes low and slow instead of straight into the oven. Same slab, same rolls. Layer half the deli ham down first, a full row of Swiss on top of that, then the rest of the ham stacked over it. Cap it with the top half. Whisk melted butter with honey mustard, dried minced onion, poppy seeds, and a splash of Worcestershire, then pour it slow over the tops so it actually soaks in instead of pooling at the edges. Cover the pan, let it sit five minutes so the butter has a chance to work, then smoke at 250°F for an hour and a half, covered. Pull the foil and give it another 30 minutes uncovered until the tops go deep gold and the kitchen smells like a tailgate. 
Photo: King’s Hawaiian
Giving Credit where it’s due: I Am Homesteader’s Cowboy Breakfast Sliders recipe is the one behind that first batch, and the cowboy butter alone is worth bookmarking on its own. The ham and Swiss glaze comes from Gimme Some Grilling’s Smoked Ham and Cheese Sliders, poppy seeds, honey mustard, and all. Both are worth the click if you want exact measurements instead of my rough version. Ham and Swiss disappears first at a tailgate. The breakfast version disappears first in my own kitchen, no contest. One pack of rolls, two totally different meals, zero leftovers. Every time. Tell me in the comments which one you’re making first. And if you say none of them, we can’t be friends.