Sausage Egg And Cheese Breakfast Sliders
Sausage egg and cheese breakfast sliders are going to quickly become your new favorite breakfast item! Buttery rolls hold a layer of seasoned ground sausage, a light and fluffy scrambled egg patty, and slices of cheese for a handheld breakfast you can really take a ‘bite’ out of!
The kids love when I make big breakfasts.
And these sausage, egg, and cheese breakfast sliders are one of their favorites!
What’s not to love?
A fluffy, buttery roll, rich scrambled eggs, sausage, and cheese all brushed with maple syrup and baked to golden perfection.
It’s no wonder I’ve had to start making these when the sons are out of the house so I get to eat one or two before they devour the rest!
Ingredients
To make these you’ll need:
- Rolls– Keep it authentic slider here and use 2 packages of Hawaiian sweet rolls.
- Ground sausage– Your favorite brand
- Eggs
- Sliced cheese– Deli style cheddar, colby jack, or American
- Butter
- Maple syrup– Real maple syrup is best!
How to Make
Making these sausage, egg, and cheese breakfast sliders is pretty easy!
To do it, press the sausage into a 9×13 baking dish, spreading it out evenly until it takes up the entire bottom of the dish.
Set the baking dish aside.
Then, crack the eggs into a large bowl and whisk together until evenly incorporated.
Pour the beaten eggs into another 9×13″ baking dish you’ve lightly sprayed with cooking spray.
Bake both the sausage and the eggs in the oven at 350 degrees for 18-22 minutes, or until the eggs are set and the sausage cooked through.
Now you’ll have a giant egg patty and a giant sausage patty.
Carefully remove the sausage patty to a layer of paper towels to drain away any excess grease.
Using a serrated bread knife carefully slice through both sets of rolls, horizontally and keeping them connected.
Put the bottom half of both packages of rolls into the same baking dish the egg patty cooked in, side by side.
Then build the breakfast sliders by adding the sausage, followed by the egg patty, and then the sliced cheese to the bottom of the rolls.
Close the sliders by putting the top layers of bread on each.
Use a small, sharp knife to gently slice through the lines of the rolls, cutting out the lines for the individual sliders.
In a small sauce pan, melt the butter over low heat.
When the butter is melted, whisk the syrup into the melted butter until it’s creamy and both are evenly incorporated.
Liberally brush the maple glaze over the tops of the bread allowing it to drip down into the cracks.
Bake the sliders at 350 degrees for 10-15 minutes, or until everything’s heated through and the cheese has melted.
Use the same small knife to gently cut through and separate the sliders before serving.
Enjoy!
Storing Leftovers
Store leftover breakfast sliders in an airtight container in the fridge for up to 4 days.
Reheat them in a hot oven until warmed through.
Can I Make Breakfast Sliders Ahead Of Time?
You can certainly make the sausage and egg patties the night before!
Just cover the baking dishes and refrigerate them until you are ready to serve the sliders!
Tips and Tricks
- You can season the eggs with your choice of seasoning if you like!
- Make sure to drain the grease from the sausage so the sandwiches aren’t too greasy or soggy.
- Don’t skip the maple glaze! It gives the sliders a perfect blend of sweet and savory that is just *chef’s kiss* perfection!
Other Breakfast Sandwiches
Sausage, egg, and cheese breakfast sliders are a delicious handheld breakfast with all the classic morning flavors.
Make them and enjoy!
Looking for other breakfast sandwiches?
Try these:
- Freezer Breakfast Sandwiches
- Sausage Egg And Cheese Pancake Sandwiches
- Steak Egg And Cheese Bagel
- Open Faced Denver Sandwiches
- Monte Cristo Breakfast Sliders
If you’ve tried this easy SAUSAGE EGG AND CHEESE BREAKFAST SLIDERS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sausage Egg And Cheese Breakfast Sliders
Ingredients
- 2 12 oz pkgs Hawaiian Sweet Rolls
- 2 - 16 oz rolls of your favorite brand of quality ground sausage
- 12-14 large eggs
- 5-6 slices of deli-style cheddar Colby jack, or American cheese
- 1/4 cup butter
- 1/4 cup maple syrup
Instructions
- Place both hunks of sausage into a 9x13 baking dish and use your hands (or a spatula) to press it down, spreading it out evenly until it takes up the entire bottom of the dish.2 - 16 oz rolls of your favorite brand of quality ground sausage
- Crack the eggs into a large bowl and whisk together until evenly incorporated. Lightly spray another 9x13" baking dish with cooking spray and then pour the eggs into the dish.12-14 large eggs
- Bake both the sausage and the eggs in the oven at 350 degrees for 18-22 minutes, or until the eggs are set and the sausage cooked through. Now you'll have two giant 'pattys'.
- Carefully remove the sausage patty to a layer of paper towels to drain away any excess grease.
- Using a serrated bread knife carefully slice through both sets of rolls, horizontally, and place the bottom half of both packages into the same baking dish the egg patty cooked in, side by side.2 12 oz pkgs Hawaiian Sweet Rolls
- Layer the sausage, followed by the egg patty, and then the sliced cheese on top. Then place the top layers of bread on top to cap of the sandwiches. Use a small, sharp knife to gently slice through the lines of the rolls, cutting out the lines for the individual sliders.5-6 slices of deli-style cheddar
- In a small sauce pan, melt the butter over low heat. Whisk the syrup into the melted butter until it's creamy and both are evenly incorporated. Liberally brush the maple glaze over the tops of the bread allowing it to drip down into the cracks.1/4 cup butter, 1/4 cup maple syrup
- Bake the sliders at 350 degrees for 10-15 minutes, or until everything's heated through and the cheese has melted.
- Use the same small knife to gently cut through/separate the sliders before serving.
Notes
- You can season the eggs with your choice of seasoning if you like!
- Make sure to drain the grease from the sausage so the sandwiches aren't too greasy or soggy.
- Don't skip the maple glaze! It gives the sliders a perfect blend of sweet and savory that is just *chef's kiss* perfection!
Nutrition
Yum! I LOOOVE breakfast sandwiches and these look delicious!
These look amazing, and the maple glaze really sounds yum! I can’t wait to try these, I’m pinning! Thanks so much for sharing at You Link It, We Make It – hope to see you back tomorrow!
Thanks Meaghan, for such a great recipe! I’m excited to let you know that you are my main feature tomorrow on You Link It, We Make It! Congratulations and have a great Wednesday! If you send me your Pinterest email address @ knockitoffcrafter@gmail.com we’ll add you to our group board. Thanks again for such a great recipe!
Thanks, Kim and will do!
Congrats on your feature! Kim told me they were amazing! I’m a little jealous she got them, but I hope to make them soon :).
Thanks, April and I know you’ll love them when you get a chance to try them.
There is something missing in these steps. Put the bread in the pan that the eggs were in, but the eggs are still in said pan? Please clarify the steps. Thank you.
I was just trying to conserve on dishes. You could either use a third 9×13 to begin assembling in that step, or remove the eggs from the dish they baked in and add the rolls to it so you only dirty 2 9×13’s. Does that make sense?
It’s not about dirtying dishes, it’s about the steps as written are confusing. There’s nothing said about taking the eggs out of the baking dish, so there’s a step that is missing which is obviously important to the whole recipe. I bought the ingredients to make this, so I’d like to be certain I’m doing it right.
No offense was intended, I was just trying to explain. I will review the recipe and attempt to rewrite it to address any confusion.
It’s really just common sense.
Thanks. A rewrite would be most appreciated.
I’ll definitely get to it, but am in the process of moving so wanted to let you know it may be Monday or Tuesday before I can get the chance to sit down and edit.
Great recipe! Always looking for quick ways to feed my kids better in the morning! The recipe was so easy to follow I whipped it right out with no issues. Great recipes girl! Keep them coming !
I made these this morning and they are absolutely delicious! Big hit with everyone in the house. We have 7 kids ages 22 to 19 months and they all love them. Everything was done to the recipe and wow. Definitely a new favorite!
I loved these and made them for a beach breakfast … I just wish the eggs were more moist … I even under baked the eggs but they were still dry, especially the ends … think we can add anything to make them more moist …
You could try adding a bit of half and half or cream to your beaten eggs. Honestly I’ve never had the eggs come out dry, even the ends. You could also try using a smaller pan, so the eggs are thicker- but you’d have to adjust the cooking time accordingly.