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.
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. 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.
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.
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.
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.