Breakfast Sliders With Sausage and Cheese

5 from 1 vote

Sausage egg and cheese breakfast sliders that sit in the refrigerator overnight. Brush the maple butter on in the morning and bake.

Prep Time15

Cook Time35

Total Time50

Course: Appetizer

Cuisine: American

Keyword: breakfast sliders, Sausage Egg and Cheese Breakfast Sliders Recipe

Servings: sliders

Calories: 310kcal

Author: Stephanie Keeping

5 tablespoons salted butter, divided
10 large eggs
15 Hawaiian rolls
15 pre-cooked sausage patties
10 large slices cheddar cheese, divided in half to give 5 slices per layer (about ¾ pound)
¼ cup pure maple syrup

Preheat the oven to 350°F.
Heat 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 for later.
Spread the scrambled eggs over the rolls.
Cut the cheese slices in half and lay the halves over the scrambled eggs, fitting them together so the seams do not line up.
Top with sausage patties - one sausage patty per roll.
Top the sausage patty layer with the remaining cheese slices, halved and fitted the same way, then place the tops of the rolls back into place.
Melt the remaining 3 tablespoons of butter in a microwave-safe bowl.
Add the maple syrup to the melted butter and whisk the mixture together.
Pour the butter and syrup 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 5-10 minutes longer until the tops are browned.

Cooking scrambled eggs low and slow is the key to making them creamy, and soft.
If you're looking for a convenient, make-ahead breakfast without the bread, you want my Sausage Breakfast Casserole. It uses the same 9×13, same sausage and eggs, serves 12.
If you'd rather leave your oven free on a holiday morning, my Crockpot Breakfast Casserole is the recipe you're looking for. You can put it together the day before and it cooks while you're sleeping.