Tiny breakfast sandwiches featuring peameal (Canadian) bacon, fluffy baked eggs, and cheddar cheese on slider buns—perfect for feeding a crowd.

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Preheat oven to 350°F (175°C). Lightly grease an 8-inch pan or line with parchment.
In a bowl, whisk eggs, milk, salt, and pepper. Pour into the pan and bake for 10–15 minutes until set, then let cool slightly.
Meanwhile, in a skillet over medium heat, cook peameal bacon for 2–3 minutes per side until lightly browned; set aside.
Slice slider buns in half. Place bottoms on a baking sheet and layer with peameal bacon.
Lift the baked egg slab, place over bacon, then top with cheddar slices.
Place bun tops on sliders and brush with melted butter.
Bake for 5 minutes until buns are toasted and cheese is melted. Serve warm.

Make-ahead: Assemble sliders (without butter) up to 2 days ahead; brush and bake before serving.
Freezer friendly: Wrap individual sliders and freeze for up to 3 months; reheat from frozen in oven or microwave.
Variations: Swap cheddar for Swiss or Gouda; add sautéed onions, peppers, or mushrooms.