Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 connected slider buns or Hawaiian sweet rolls
- 12 ounces bulk breakfast sausage, shaped into 12 small patties
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter, for eggs
- 8 ounces sliced cheddar, American, or Colby Jack cheese
- 4 tablespoons unsalted butter, melted, for topping
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1 tablespoon chopped chives or green onions, optional
Do This
- 1. Heat oven to 350°F and lightly grease a 9-by-13-inch baking dish.
- 2. Cook 12 small sausage patties in a skillet over medium heat for 3 to 4 minutes per side, until browned and cooked to 160°F.
- 3. Whisk eggs, milk, salt, and pepper; scramble in 1 tablespoon butter over medium-low heat until softly set, about 4 to 5 minutes.
- 4. Slice the connected rolls in half horizontally; place the bottom half in the baking dish.
- 5. Layer half the cheese, sausage patties, scrambled eggs, and remaining cheese; add the roll tops.
- 6. Mix melted butter, maple syrup, Dijon, and garlic powder; brush over the rolls.
- 7. Bake covered for 10 minutes, then uncovered for 8 to 10 minutes, until the cheese is melted and the tops are golden.
Why You’ll Love This Recipe
- Perfect for a crowd: One pan makes 12 warm, cheesy breakfast sliders that are easy to pull apart and serve.
- Comforting and satisfying: Fluffy scrambled eggs, savory sausage, and melty cheese are tucked into soft buns and finished with a maple-butter topping.
- Make-ahead friendly: You can cook the sausage and eggs ahead of time, then assemble and bake when you are ready.
- Flexible and family-friendly: Use your favorite breakfast sausage, cheese, or buns, and add gentle extras like chives, hot sauce, or caramelized onions.
Grocery List
- Produce: Chives or green onions, optional for garnish
- Dairy: Large eggs, whole milk, unsalted butter, sliced cheddar, American, or Colby Jack cheese
- Meat: Bulk breakfast sausage
- Bakery: 12-count slider buns or Hawaiian sweet rolls
- Pantry: Kosher salt, black pepper, maple syrup, Dijon mustard, garlic powder, nonstick cooking spray or extra butter for the baking dish
Full Ingredients
For the Sliders
- 12 connected slider buns or Hawaiian sweet rolls, kept attached if possible
- 12 ounces bulk breakfast sausage, divided and shaped into 12 small patties about 2 1/2 inches wide
- 8 large eggs
- 1/4 cup whole milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter, for scrambling the eggs
- 8 ounces sliced cheddar, American, Colby Jack, or pepper Jack cheese, divided
For the Maple Butter Topping
- 4 tablespoons unsalted butter, melted
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/8 teaspoon kosher salt
Optional Finishes
- 1 tablespoon finely chopped chives or green onions
- Hot sauce, for serving
- Extra maple syrup, for serving on the side
Step-by-Step Instructions
Step 1: Heat the oven and prepare the baking dish
Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish with nonstick cooking spray or a thin layer of softened butter. If your slider rolls are connected in one sheet, keep them attached; this makes assembly much easier and helps the sliders bake evenly.
Step 2: Cook the sausage patties
Divide 12 ounces bulk breakfast sausage into 12 equal portions, about 1 ounce each. Shape each portion into a small, thin patty about 2 1/2 inches wide. They will shrink slightly as they cook, so make them a little wider than the buns.
Heat a large skillet over medium heat. Add the sausage patties in a single layer, working in batches if needed. Cook for 3 to 4 minutes per side, until deeply browned and the centers reach 160°F on an instant-read thermometer. Transfer the patties to a paper towel-lined plate to drain. Carefully wipe out excess grease from the skillet before making the eggs.
Step 3: Scramble the eggs until just softly set
In a medium bowl, whisk together 8 large eggs, 1/4 cup whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until the mixture is smooth and evenly yellow.
Melt 1 tablespoon unsalted butter in the skillet over medium-low heat. Pour in the egg mixture. Cook gently, stirring often with a spatula, for 4 to 5 minutes, until the eggs form soft curds and are just barely set. Remove the pan from the heat while the eggs still look slightly glossy; they will finish cooking in the oven. Avoid overcooking here so the sliders stay tender and creamy.
Step 4: Slice the buns and start the first cheese layer
Using a long serrated knife, slice the entire sheet of slider buns in half horizontally, creating one large top slab and one large bottom slab. Place the bottom slab cut-side up in the prepared baking dish.
Arrange half of the cheese, about 4 ounces, over the bottom buns. Slightly overlap the slices so every slider gets a good layer of cheese. This bottom layer helps anchor the filling and creates a delicious barrier that keeps the buns from getting soggy.
Step 5: Add sausage, eggs, and the remaining cheese
Place one cooked sausage patty on each slider bun. Spoon the scrambled eggs evenly over the sausage patties, gently spreading them into an even layer without pressing too firmly. Top the eggs with the remaining 4 ounces cheese, again overlapping slices as needed.
Set the top slab of rolls over the filling, lining it up with the bottom buns. Lightly press down so the sliders hold together, but do not flatten them.
Step 6: Brush with maple butter topping
In a small bowl, stir together 4 tablespoons melted unsalted butter, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, and 1/8 teaspoon kosher salt. Brush the mixture evenly over the tops of the rolls, letting a little drip down into the seams. This gives the sliders a glossy, golden top with a lightly sweet-savory breakfast flavor.
Step 7: Bake until hot, melty, and golden
Cover the baking dish loosely with aluminum foil. Bake at 350°F for 10 minutes. Remove the foil and continue baking for 8 to 10 minutes, until the cheese is melted, the centers are hot, and the tops of the rolls are lightly golden and shiny.
For a deeper golden top, broil for 30 to 60 seconds at the end, watching carefully so the buns do not burn.
Step 8: Rest, slice, and serve
Let the sliders rest in the pan for 5 minutes. Sprinkle with 1 tablespoon chopped chives or green onions, if using. Slice along the bun lines with a sharp knife and serve warm. These are great on their own, but you can also offer hot sauce, extra maple syrup, or fresh fruit on the side.
Pro Tips
- Keep the eggs soft: Pull the scrambled eggs from the heat when they are just set and still slightly glossy. They will continue cooking in the oven.
- Make the sausage patties thin: Thin patties fit better inside the buns and make the sliders easier to bite.
- Use a bottom cheese layer: Cheese under the sausage helps protect the rolls from moisture and makes the sliders taste richer.
- Do not skip the covered bake: Covering the pan first warms the sliders through and melts the cheese without over-browning the tops.
- Slice after resting: A short rest helps the cheese settle so the sliders cut more neatly.
Variations
- Bacon, egg, and cheese sliders: Replace the sausage patties with 12 slices cooked bacon, using 1 slice per slider or 2 smaller pieces per bun.
- Spicy breakfast sliders: Use hot breakfast sausage and pepper Jack cheese, then add 1 to 2 teaspoons hot sauce to the maple butter topping.
- Veggie egg sliders: Skip the sausage and add 1 cup sautéed bell peppers, onions, and mushrooms. Make sure the vegetables are well cooked and not watery before assembling.
Storage & Make-Ahead
To store leftovers: Let the sliders cool completely, then wrap them tightly or transfer them to an airtight container. Refrigerate for up to 3 days.
To reheat: Place sliders in a covered baking dish and warm at 325°F for 12 to 15 minutes, or until heated through. For a single slider, microwave on 50% power for 45 to 60 seconds, then warm in a toaster oven for a few minutes if you want the bun to taste freshly baked.
To make ahead: Cook the sausage patties and scrambled eggs up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. Assemble the sliders just before baking for the best texture. You can also fully assemble the sliders, cover tightly, and refrigerate for up to 8 hours; add the maple butter topping right before baking and increase the covered bake time to 15 minutes.
Freezer option: Wrap baked and cooled individual sliders in foil, then place in a freezer bag. Freeze for up to 2 months. Reheat from frozen, wrapped in foil, at 325°F for 25 to 30 minutes, or until hot in the center.
Nutrition (per serving)
Approximate nutrition per serving, based on 2 sliders per serving: 620 calories, 31 g protein, 42 g carbohydrates, 37 g fat, 18 g saturated fat, 420 mg cholesterol, 1,150 mg sodium, 2 g fiber, and 10 g sugar. Nutrition will vary depending on the buns, sausage, and cheese used.
