Breakfast Sliders

These Breakfast Sliders are sweet and savory breakfast sandwiches made with Hawaiian Rolls, fluffy eggs, sausage, and cheese, and topped with a maple butter glaze. They are perfect for entertaining for Sunday brunch or feeding your family on a lazy Saturday morning.

Treat yourself to some more of our favorite breakfast treats, like Ham and Cheese Quiche, Breakfast Croissant Sandwiches, and Cream Cheese Stuffed French Toast.

Why I Love These Breakfast Sliders

• Sweet and Savory – These sliders are filled with breakfast favorites like eggs, sausage, and cheese, but the sweet addition of a maple-butter glaze makes them irresistible.
• Handheld – No utensils needed just grab and go mingle!
• Make-Ahead Friendly – You can prep these sandwiches up to 24 hours in advance, giving you time to prep other recipes to serve with them. They’re perfect for holidays because who really wants to be working in the kitchen on Christmas morning.

RECIPE WALK-THROUGH

How To Make Breakfast Sliders

See the recipe card below for full, detailed instructions

Prep the Eggs: Scramble the eggs with some heavy cream, salt and pepper. Bake them in the oven (my little trick, and the method I highly recommend) or cook them in a skillet.

Cook the Eggs: Line a 2-quart pan with parchment paper, pour in the eggs and bake until they’re fluffy and set. The eggs will be uniform and fluffy and fit perfectly on the slider buns. If you prefer to scramble them in a skillet, you can do that instead.

Cook the Sausage: Crumble the breakfast sauce into a skillet and cook until no longer pink. Or, you can use pre-cooked sausage patties. Be sure to use breakfast sausage and not Italian sausage. If you’d prefer a different breakfast meat, like bacon or ham, feel free to swap those in.

Assemble: Place the bottom half of the Hawaiian rolls into a baking dish. Layer the eggs, sausage, sliced cheese and slider tops. Brush the tops with a melted butter and maple syrup mixture. I love the bite of sharp cheddar, but you can swap in white Cheddar, Swiss cheese or Provolone if you like.

Bake: Place the sliders into a preheated 350℉ oven and bake until the buns are toasted.

Serve: Cool for 5 minutes so everything has a chance to set, then cut them apart and serve immediately.

Make Ahead Instructions

To make the sliders in advance, you’ll prepare them almost all the way through and just leave off the maple butter. Assemble the sandwiches as directed, skip the maple butter, and cover tightly with plastic wrap or foil. Refrigerate for up to 24 hours.

When you’re ready to bake, remove the baking dish from the refrigerator 30 and let it sit at room temperature for 30 minutes, or at least while your oven heats up. Remove the plastic wrap or foil, brush with the maple butter, and bake as directed in the recipe card.

Serving Suggestions

Looking for ideas to make these sliders part of a complete meal? We have some great side dish options for brunch, like Easy Breakfast Potatoes, Fruit Salad, and Homemade Hash Browns.

More Make-Ahead Breakfast Recipes

• Baked Egg Muffins
• Make Ahead Freezer Breakfast Burritos
• Overnight Baked French Toast Casserole

More Sliders

• Monte Cristo Sliders
• Garlic Butter Ham and Cheese Sliders
• Instant Pot Buffalo Chicken Sliders

Recipe

Breakfast Sliders

4.88 from 8 votes

These Breakfast Sliders are made with eggs, sausage, cheese and Hawaiian rolls with a sweet maple glaze – a perfect breakfast for a crowd!

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 12 sliders

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Ingredients

  

1x2x3x

• 12 Hawaiian slider buns
• 8 Eggs
• 1/4 cup Cream or milk
• 1/2 teaspoon Salt
• 1/2 pound Breakfast sausage
• 8-10 slices Sharp cheddar cheese
• 2 tablespoons Butter melted
• 1/2 tablespoon Maple syrup

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Instructions

 

• Preheat oven to 350℉.
• Line a 7×11 pan with parchment paper. Whisk together eggs, cream, salt, and pepper. Pour into prepared pan and bake until eggs are set, about 15 minutes.
• While the eggs are baking, brown up the breakfast sausage over medium heat until cooked through, breaking up into small pieces as the sausage cooks. Drain off any excess grease.
• When the eggs are finished baking, carefully remove from the pan, using the sides of the parchment paper as handles.
• Place the bottom of the slider buns into the dish the eggs baked in. Place the baked eggs on the slider buns, removing the parchment paper. Trim off any excess eggs if needed. Top with the crumbled sausage and then top with the sliced cheese, overlapping the cheese slightly. Top with the slider bun tops.
• Whisk together the maple syrup and butter and then brush over the slider tops.
• Bake for 20 minutes, or until the cheese is melted and the buns are slightly toasted.

Notes

• Most packages of sliders will fit perfectly into a 7×11 pan.
• If you do not like the texture of baked eggs, cook the egg mixture on low heat, cooking and scrambling the eggs until they reach a soft set scrambled egg.
• Breakfast Sliders are best served warm, but can be held at room temperature for up to 2 hours. After that, refrigerate for up to 3 days and toast in the oven until warm to reheat.
• Make Ahead: Assemble the sliders, stopping just before the maple butter. Cover tightly and refrigerate for up to 24 hours. When ready to bake, let sit out for 30 minutes, then remove the cover, brush on the maple butter, and bake as directed. 

Nutrition

Calories: 281kcalCarbohydrates: 17gProtein: 14gFat: 16gSaturated Fat: 7gCholesterol: 147mgSodium: 391mgPotassium: 106mgFiber: 1gSugar: 3gVitamin A: 418IUVitamin C: 1mgCalcium: 178mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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