Preheat the oven to 350°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Heat a 12-inch skillet over medium heat. Add the diced bacon and cook for 6–8 minutes, stirring occasionally, until crispy and golden. Transfer to a paper towel-lined plate using a slotted spoon so the excess grease drains. If the bacon starts browning too fast, reduce the heat and stir more often.

In the same skillet, add the ½ pound breakfast sausage. Break it into small crumbles with a spatula and cook over medium heat for 6–7 minutes, stirring occasionally, until browned and fully cooked. Move the sausage to the plate with the bacon. The meat should look evenly browned with no pink remaining.

In a medium bowl, whisk together 8 eggs, ¼ cup heavy cream (or milk), and ½ teaspoon salt until smooth and slightly frothy. Melt 1 tablespoon butter in a skillet over medium-high heat, pour in the eggs, and gently stir with a spatula.

Cook for 3–4 minutes, folding the eggs as they set until soft scrambled curds form. Remove from heat once cooked but still tender. If the eggs cook too quickly, lower the heat and stir gently.

Slice the 12 Hawaiian rolls horizontally without separating them. Place the bottom half on the prepared baking sheet.

Spread the scrambled eggs evenly over the rolls. Add the cooked sausage, sprinkle the crispy bacon on top, then layer 6–8 slices of American cheese across the surface. Place the top halves of the rolls back on.

Melt the remaining 2 tablespoons butter in a small bowl and stir in ½ tablespoon maple syrup. Brush the mixture evenly over the tops of the rolls and sprinkle everything bagel seasoning if desired.

Bake at 350°F for about 15 minutes, until the cheese melts and the tops turn lightly golden. If the buns brown too quickly, loosely cover them with aluminum foil.

Let the sliders rest for 3–4 minutes, then slice along the roll seams and serve warm.