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Sausage Egg and Cheese Breakfast Sliders
Savory sausage, egg, and cheese breakfast sliders are the perfect breakfast treat, piled onto fresh sweet rolls and drizzled with butter and maple syrup.
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These savory breakfast sliders are loaded with sausage, scrambled eggs, and melted cheese, for a guaranteed crowd favorite. The perfect treat for any breakfast lover, you can't go wrong with these sausage egg and cheese breakfast sliders.
MORE RECIPES: Sausage Hashbrown Bites | Sausage Bacon Biscuits and Gravy | Easy Cheesy Sausage Potato Breakfast Casserole
Made with simple ingredients, sausage, egg, and cheese breakfast sliders will be a sure hit with your hungry family. Fluffy scrambled eggs, melted cheese, and savory breakfast sausage are piled onto fresh sweet rolls and drizzled with butter and maple syrup.
These cheesy sausage and egg breakfast sliders are a great idea to whip up for busy mornings when you are on the go. You could also make a batch of these breakfast sliders when you have a large group of people to feed. Enjoy your breakfast sliders with an iced mocha or a coffee smoothie.
The perfect combination of melted butter and maple syrup seeps down into the rolls adding a little sweetness and buttery saltiness to these already delicious sandwiches. These breakfast sliders combine all of your breakfast faves on the best slider roll you can find.
Sausage Egg and Cheese Breakfast Sliders Ingredients
- Butter - salted butter
- Eggs - large eggs
- Rolls - Hawaiian rolls
- Breakfast sausages - cooked breakfast sausages
- Cheese - large slices of cheddar cheese, about ¾ pound
- Maple syrup - pure maple syrup
Cooking scrambled eggs slow and low is the key to making creamy, soft scrambled eggs. You can add salt and pepper to taste in your eggs.
We like to use pre-cooked sausage patties for these delicious breakfast sliders. You can also purchase 2 pounds of raw ground pork sausage and form/cook your own patties, but the pre-cooked kind is fast, does not need to be preheated, and are also perfectly sized to fit one patty per slider. Instead of the sausage, you could also opt to top your sliders with crispy bacon instead.
You can substitute bakery dinner rolls for the Hawaiian sweet rolls in this easy recipe. Keep the rolls connected when slicing. Don’t skimp on the butter. It soaks into all the nooks and crannies and adds a ton of flavor to both the top and the bottom half of the slider buns.
How to Make Sausage Egg and Cheese Breakfast Sliders
FIRST STEP: Preheat the oven to 350°F.
SECOND STEP: Heat 1 to 2 tablespoons of butter in a large skillet over medium-low heat.
THIRD STEP: Whisk eggs in a medium mixing bowl until fluffy and combined.
FOURTH STEP: Pour eggs into the melted butter and cook over low to medium heat, scrambling the eggs by gently lifting with a silicone spatula until all the eggs are cooked through.
FIFTH STEP: Place the rolls into a 9x13 casserole dish and divide/adjust the rolls to fill the casserole dish. Remove the rolls from the pan to slice the tops off the rolls in one full slice. Place the bottoms of rolls back into the casserole dish and set tops aside. (I "pre-fit" them in the dish and then slice so I know what's going where.)
SIXTH STEP: Spread the scrambled eggs over the rolls.
SEVENTH STEP: Cover the scrambled eggs with slices of cheddar cheese.
EIGHTH STEP: Top with sausage patties - one sausage patty per roll.
NINTH STEP: Top the sausage patty layer with more cheese slices, and then place the tops of the rolls back into place.
TENTH STEP: Melt the remaining butter in a microwave-safe bowl. Add the maple syrup and whisk the mixture together.
ELEVENTH STEP: Pour the butter mixture over the rolls, using a pastry brush to spread evenly.
TWELFTH STEP: Cover with aluminum foil and bake for 20 minutes until the cheese is melted and rolls are heated through. Remove the aluminum foil and bake for 5 to 10 minutes longer until the tops are browned.
What are the best buns to use for slider buns?
Sweet Hawaiian rolls are just the right size for this easy breakfast recipe, but any other mini sandwich rolls can be used as well.
Can I use a different kind of cheese?
If you’d like you can swap out the cheddar for American, Pepper Jack, or Swiss. The number of pieces of cheese you will need will vary depending on which brand you use and the size of the slices. You can also use grated cheese as it melts easily and quickly.
Can I use ground sausage instead of sausage patties in this breakfast sandwich recipe?
If you would prefer not to buy premade patties or can’t find them at the grocery store, you can purchase ground sausage and make your own patties for this recipe.
How to Store Sausage Egg and Cheese Breakfast Sliders
IN THE FRIDGE: Store these egg breakfast sliders in an airtight container in the refrigerator for 3 to 4 days.
IN THE FREEZER: Sausage egg and cheese breakfast sliders with syrup glaze can be frozen for up to 1 month. We’d recommend wrapping the individual sandwiches separately and storing them in a freezer bag so you can easily grab them out of the freezer for a quick breakfast before you start the work or school day.
Sausage Egg and Cheese Breakfast Sliders
Savory sausage, egg, and cheese breakfast sliders are the perfect breakfast treat, piled onto fresh sweet rolls and drizzled with butter and maple syrup.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 18 sliders
Ingredients
- ½ cup salted butter divided
- 10 large eggs
- 16 pack Hawaiian rolls
- 15 cooked breakfast sausages do not need to be preheated
- 10 large slices of cheddar cheese about ¾ pound, divided in half (you will need about 5 slices per layer)
- ¼ cup pure maple syrup
Instructions
- Preheat the oven to 350°F.
- Heat 1 to 2 tablespoons of butter in a large skillet over medium-low heat.
- Whisk eggs in a medium mixing bowl until fluffy and combined.
- Pour eggs into the melted butter and cook over low to medium heat, scrambling the eggs by gently lifting with a silicone spatula until all the eggs are cooked through.
- Place the rolls into a 9x13 casserole dish and divide/adjust the rolls to fill the casserole dish. Remove the rolls from the pan to slice the tops off the rolls in one full slice. Place the bottoms of rolls back into the casserole dish and set tops aside. (I "pre-fit" them in the dish and then slice so I know what's going where.)
- Spread the scrambled eggs over the rolls.
- Cover the scrambled eggs with slices of cheddar cheese.
- Top with sausage patties - one sausage patty per roll.
- Top the sausage patty layer with more cheese slices, and then place the tops of the rolls back into place.
- Melt the remaining butter in a microwave-safe bowl. Add the maple syrup and whisk the mixture together.
- Pour the butter mixture over the rolls, using a pastry brush to spread evenly.
- Cover with aluminum foil and bake for 20 minutes until the cheese is melted and rolls are heated through. Remove the aluminum foil and bake for 5 to 10 minutes longer until the tops are browned
Nutrition
Calories: 389kcal | Carbohydrates: 16g | Protein: 17g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 165mg | Sodium: 604mg | Potassium: 221mg | Sugar: 6g | Vitamin A: 348IU | Vitamin C: 0.5mg | Calcium: 30mg | Iron: 1mg
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