These sweet and savory Breakfast Sliders are made with sweet rolls, eggs, sausage, and cheese and topped with buttery maple syrup for one out-of-this-world breakfast sandwich.
Whether hosting brunch, serving a crowd for breakfast, or tailgating, these Breakfast Sliders are a delicious portable breakfast that no one can resist.
While I love Homemade Egg McMuffins for an on-the-go breakfast sandwich, when it comes to entertaining for breakfast or brunch, these Breakfast Sliders are my go-to hit a home run.
These Breakfast Sliders are made with slider buns topped with breakfast sausage, eggs, and cheese and then brushed with a maple butter glaze, for a breakfast sandwich that is sweet, savory, and absolutely irresistible.
But beyond being delicious and easy to prepare, just like Sausage Stuffed Mushrooms and Bacon Wrapped Dates, these breakfast sliders can be enjoyed without utensils, which makes them perfect for serving when you want to encourage mingling at a party or when for tailgating.
Bottom line, Breakfast Siders are fun to eat, easy to make, and always a crowd favorite!
Notes on Ingredients
- Slider Buns: I prefer Hawaiian Sweet Rolls for this recipe, but any variety of slider buns works.
- Eggs: For a layer of scrambled/baked eggs. Don’t miss my hack for baking eggs–it makes assembling these breakfast sandwiches so easy!
- Sausage: Be sure to use breakfast sausage, not Italian sausage for the best flavor, I highly recommend using my recipe for Homemade Breakfast Sausage. Feel free to omit the sausage or use ham or Canadian bacon in place of the sausage.
- Cheese: The contrast of sharp cheddar cheese is great when paired with breakfast sausage, eggs, and maple. But Swiss, Provolone, or even Pepperjack cheese work well.
How to Make Breakfast Sliders
- Prepare Eggs. While you can scramble the eggs in a pan, I highly recommend using my trick of baking eggs in the same pan in which you will bake these sandwiches, making this process much easier. To do this, whisk the eggs with cream and seasonings, pour into a pan lined with parchment paper, and bake until set. The eggs will be uniform and fluffy and fit perfectly on the slider buns.
- Assemble Breakfast Sliders. Once the eggs are prepared, layer the slider buns in the same pan that the eggs were cooked in. Top with the eggs, crumbled breakfast sausage, sliced cheese, and slider tops. I prefer to use homemade breakfast sausage and sharp cheddar cheese, but you can use any breakfast sausage and cheese you like.
- Brush with Maple Butter. Once your sliders are assembled, combine melted butter with maple syrup and brush the top of the buns with maple butter. This addition of the sweet maple takes these sliders over the top!
- Bake. Bake the breakfast sliders until the buns are toasted and the cheese is melted.
- Serve: To serve, slice the sliders into individual rolls and let everyone dig in while the sandwiches are warm.
Tips for Serving
Breakfast Sliders are best served warm but can be held at room temperature for up to 2 hours. After that, refrigerate leftovers in an airtight container for up to 3 days and toast in the oven until warm to reheat.
More Breakfast Recipes for a Crowd
If you tried these delicious Breakfast Sliders, I would love for you to leave a comment and review below.
Breakfast Sliders
Made with eggs, sausage, and cheese and finished with a sweet maple glaze, these Breakfast Sliders have everything you crave in breakfast.
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Servings: 12
Calories: 146kcal
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Instructions
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Preheat oven to 350 degrees. Line a 7×11 pan with parchment paper.
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Whisk together eggs, cream, salt, and pepper. Pour into prepared pan and bake until eggs are set, about 15 minutes.
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While the eggs are baking, brown up the breakfast sausage over medium heat until cooked through, breaking up into small pieces as the sausage cooks. Drain off any excess grease.
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When the eggs are finished baking, allow the eggs to cool for 5 minutes in the pan and then carefully lift the parchment paper out of the pan.
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Place the bottom of the slider buns into the dish the eggs baked in. Place the baked eggs on the slider buns, removing the parchment paper. Trim off any excess eggs if needed. Top with the crumbled sausage and then top with the sliced cheese, overlapping the cheese slightly. Top with the slider bun tops.
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Whisk together the maple syrup and butter and then brush over the slider tops.
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Bake for 20 minutes, or until the cheese is melted and the buns are slightly toasted.
Notes
- Most packages of sliders will fit perfectly into a 7×11 pan.
- If you do not like the texture of baked eggs, cook the egg mixture of low heat, cooking and scrambling the eggs until they reach a soft set scrambled egg.
- Swiss, Provolone, or even a Pepperjack cheese work well in place of cheddar if desired.
- I prefer Hawaiian Sweet Rolls for this recipe, but any variety of slider buns work.
- Feel free to use ham in place of sausage if desired.
- Breakfast Sliders are best served warm but can be held at room temperature for up to 2 hours. After that, refrigerate for up to 3 days and toast in the oven until warm to reheat.
Nutrition
Calories: 146kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 340mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
This post was originally published in 2020 and updated in 2022.
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