Savory sausage, egg, and cheese breakfast sliders are the perfect breakfast treat, piled onto fresh sweet rolls and drizzled with butter and maple syrup.
15cooked breakfast sausagesdo not need to be preheated
10large slices of cheddar cheeseabout ¾ pound, divided in half (you will need about 5 slices per layer)
¼cuppure 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