With savory sausage, scrambled eggs, and melted cheese, you can't go wrong with these sausage egg and cheese breakfast sliders.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Keyword: Sausage Egg and Cheese Breakfast Sliders Recipe
15cooked breakfast sausages,do not need to be preheated
10largeslices of cheddar cheese,about ¾ pound, divided in half (you will need about 5 slices per layer)
¼cuppure maple syrup
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.
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.