Breakfast Sliders

Ingredients for Breakfast Sliders

This recipe is totally adaptable to different tastes and diets, so you can easily substitute vegetarian sausage or vegan scrambled eggs if you need to.

• Pork sausage – you’ll want the fresh kind where you squeeze it out of the casing.
• Bacon – pork, turkey, or vegan bacon work!
• Eggs – you can use regular eggs or all egg whites.
• Milk – any kind works.
• Green onions
• Ground black pepper
• Dinner rolls – I used basic dinner rolls, but Hawaiian rolls or slider buns would be good too!
• Shredded cheddar cheese – Any kind of cheddar will work, or try gouda, havarti, or a smoked cheese if you’re feeling adventurous.
• Salted butter
• Maple syrup – I prefer dark maple syrup with a robust flavor, but whatever you do, buy real maple syrup, not pancake syrup! It just doesn’t compare.

Variations and Substitutions

• Make it vegan. You can substitute all ingredients that aren’t vegan for vegan ingredients. Such as, plant-based meats, eggs, milk, and cheese.
• Use English muffins. Technically you could use English muffins if you want, but you’ll have to try to squeeze them into the baking dish since they are slightly larger than slider buns.
• Add seasonings on top. After brushing on the butter on top of the buns, use everything bagel seasoning, poppy seeds, sesame seeds, granulated onion, or even Ranch seasoning to give some flavor to the buns!

How to Make Breakfast Sliders

This recipe is easy, but there are several steps involved so it pays to stay organized in the kitchen. Get all of your ingredients and equipment ready before you start and clean up along the way!

• Prepare. Preheat the oven to 350ºF.

• Make the sausage. Squeeze the pork sausage onto a 9×13-inch baking pan, forming it into a rectangle a little larger than the combined size of your dinner rolls. Bake for 25 minutes, or until heated through. 

• Make the bacon. Line a baking sheet with parchment paper. Place the bacon on the prepared sheet and bake for 10 minutes, or until it’s crispy.

• Make the scrambled eggs. Whisk the eggs, milk, chives, and pepper in a large bowl. Melt a tablespoon of the butter in a skillet and add the egg mixture. Cook, stirring often, until the eggs are just cooked, which should take about 5 minutes.
• Slice the rolls. Pull the dinner rolls out of the package and keep them attached in a single block. Slice through the whole block to separate the rolls into tops and bottoms. Place the bottoms onto a 9×13-inch baking pan or dish.

• Assemble. Sprinkle 2 cups of cheese over the bottom of the rolls. Place the block of sausage onto the cheese, then top with the scrambled eggs. Crumble the bacon over the eggs, then sprinkle the remaining cheese over the bacon. Top with the other half of the rolls.
• Make maple butter. Melt the remaining butter and stir in the maple syrup. Brush this mixture on the tops of the breakfast sliders.
• Bake. Place the pan in the oven and bake the sliders for 10-15 minutes, or until the tops are golden and the cheese is melted.

Tips for Success

Here are some hints, tips, and variations to help you make perfect breakfast sliders!

• Baking the eggs. If you’d prefer to bake the eggs instead of making them on the stovetop, you can grease a 9×9-inch baking dish with butter, then whisk the eggs, milk, chives, and pepper and pour this mixture into the baking dish. Bake with the sausage at 350ºF for about 10 minutes, or until set.
• Swapping the sausage. If you prefer to use sausage patties instead of ground pork sausage, you can cook the patties and place them in an even layer over the cheese. 
• Making ahead of time. If you want to make these in advance, I recommend fully assembling the sliders and refrigerating them overnight. Bake them in the morning as directed.

How to Store and Reheat

Wrap any leftovers or put them in an airtight storage container and refrigerate them for up to 5 days. I recommend reheating the breakfast sliders in the toaster oven until warmed through.

To freeze: transfer the breakfast sliders to an airtight container or freezer bag and freeze for up to 2 months. I recommend letting them thaw in the refrigerator, then warming them up, but you can also reheat them from frozen.