November 21, 2023
Review RecipeSausage Egg and Cheese Breakfast Sliders
With savory sausage, scrambled eggs, and melted cheese, you can't go wrong with these sausage egg and cheese breakfast sliders.
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These sausage egg and cheese breakfast sliders are the perfect treat for any breakfast lover. Fluffy scrambled eggs, melted cheese, and savory breakfast sausage are piled onto fresh sweet rolls and drizzled with butter and maple syrup for a guaranteed crowd favorite.
Sausage Egg And Cheese Breakfast Sliders Ingredients
You’ll need:
- ½ cup of salted butter, divided into 1-2 tablespoons and remainder
- 10 large eggs
- 16-pack of Hawaiian rolls
- 10 large slices of cheddar cheese (about ¾ pound), divided in half (You will need about 5 slices per layer)
- 15 cooked breakfast sausages (they do not need to be preheated)
- ¼ cup of pure maple syrup
PRO TIP:
Tillamook’s pre-sliced medium cheddar works great for this recipe. You will need about 5 slices per layer (for a total of 10). 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.
Substitutions And Additions
SAUSAGE: We like to use pre-cooked sausage patties for these delicious breakfast sliders.
You can also purchase two 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.
BUNS: You can substitute bakery dinner rolls for the Hawaiian sweet rolls in this easy recipe. Keep the rolls connected when slicing.
MEAT: Instead of the sausage, you could also opt to top your sliders with crispy bacon instead.
How To Make This Sausage Egg And Cheese Breakfast Sliders Recipe
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Heat one to two tablespoons of butter in a large skillet over medium-low heat.
STEP THREE: Whisk eggs in a medium mixing bowl until fluffy and combined.
STEP FOUR: 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.
OUR RECIPE DEVELOPER SAYS
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.
STEP FIVE: Place the rolls into a 9×13-inch baking 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 connected piece.
Place the bottom of the buns back into the casserole dish and set the top buns aside.
PRO TIP:
I “pre-fit” the rolls in the dish and then slice so I know what’s going where.
STEP SIX: Spread the scrambled eggs over the rolls.
STEP SEVEN: Cover the scrambled eggs with slices of cheddar cheese.
STEP EIGHT: Top with sausage patties – one sausage patty per slider roll.
STEP NINE: Top the sausage patty layer with more cheese slices, and then place the tops of the rolls back into place.
STEP TEN: Melt the remaining butter in a microwave-safe bowl. Add the maple syrup and whisk the mixture together.
PRO TIP:
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.
STEP ELEVEN: Pour the butter mixture over the rolls, using a pastry brush to spread evenly.
STEP TWELVE: Cover with aluminum foil and bake for 20 minutes until the cheese melts and the rolls are heated through.
Remove aluminum foil and bake for five to ten minutes longer until the tops are browned.
How To Serve
These cheesy sausage and egg breakfast sliders are a great idea to whip up for busy mornings when you are on the go.
An iced mocha or iced caramel macchiato would complete your breakfast nicely. You could also make a batch of these breakfast sliders when you have a large group of people to feed.
Check out these roast beef sliders and bacon cheeseburger sliders if you are looking for hearty slider recipes later in the day.
MORE BREAKFAST RECIPES
Storage
IN THE FRIDGE: Store these egg breakfast sliders in an airtight container in the refrigerator for three to four days.
IN THE FREEZER: Freeze sausage egg and cheese breakfast sliders with syrup glaze for up to one 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.
These savory breakfast sliders are made with simple ingredients and will be a sure hit with your hungry family. 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.
FREQUENTLY ASKED QUESTIONS
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 ground sausage instead of sausage patties in this breakfast sandwiches 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.
Can I freeze these sausage egg and cheese sliders?
Breakfast sliders can be kept in the freezer for up to a month. They make a great grab-and-go breakfast option.
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Sausage Egg and Cheese Breakfast Sliders
With savory sausage, scrambled eggs, and melted cheese, you can't go wrong with these sausage egg and cheese breakfast sliders.
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 9×13 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.
Notes
- Tillamook’s pre-sliced medium cheddar works great for this recipe. You will need about 5 slices per layer (for a total of 10). 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.
- 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.
- I “pre-fit” the rolls in the dish and then slice so I know what’s going where.
- 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.
Nutrition
Calories: 394kcal | Carbohydrates: 16g | Protein: 17g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 613mg | Potassium: 226mg | Sugar: 6g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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Comments
Gloria says
Very easy and fun breakfast idea!
Joe says
Can you make this up to cover with top bun cover and refrigerate overnight. Top with butter And maple syrup and Finnish in the morning?
Layne Kangas says
Hi, Joe – that will work, enjoy!