Make breakfast more fun with these sweet and savory Breakfast Sliders! Eggs, sausage, and cheese are piled high in slider bunds and then topped with buttery maple syrup for one out of this world breakfast sandwich.
Whether hosting brunch, serving a crowd for breakfast, or tailgating, these Breakfast Sliders are a delicious portable breakfast that no one can resist.
Wouldn’t you agree that eating food with your hands makes it more enjoyable?
At least when it comes to party food! For entertaining, nothing beats a simple recipe that everyone loves, especially if it is can be served without utensils!
While I love Homemade Egg McMuffins for an on the go breakfast sandwiches, when it comes to entertaining for breakfast or brunch, these Breakfast Sliders hit a home run.
Slider buns are topped with breakfast sausage, eggs, and cheese and then brushed with a maple butter glaze, for a breakfast sandwich that is sweet, savory, and absolutely irresistible.
These sliders are fun to eat and easy to make and always a crowd favorite!
Ingredients for Breakfast Sliders
- Slider Buns: I prefer Hawaiian Sweet Rolls for this recipe, but any variety of slider buns work.
- Eggs: For a layer of scrambled/baked eggs. Don’t miss my hack for baking eggs–it makes assembling these breakfast sandwiches so easy!
- Sausage: Be sure to use breakfast sausage, not Italian sausage for the best flavor, I highly recommend using my recipe for Homemade Breakfast Sausage. Feel free to omit the sausage or use ham or Candian ham in place of the sausage.
- Cheese: The contrast of sharp cheddar cheese is great when paired with breakfast sausage, eggs, and maple. But Swiss, Provolone, or even a Pepperjack cheese work well.
How to Make Breakfast Sliders
The first step to making these sliders is to prepare the eggs. You can scramble the eggs in a pan or you can use my trick of baking eggs in the same pan which you will bake these sandwiches in, making this process much easier.
Line a 7×11 pan with parchment paper. Whisk up the eggs with cream and seasonings and bake until set. Pour the egg mixture into the prepared pan and bake until set. The eggs will be uniform and fluffy and fit perfectly on the slider buns.
Once the eggs are prepared, layer the slider buns in the same pan that the eggs were cooked in. Top with the eggs, crumbled breakfast sausage, sliced cheese, and slider tops. I prefer to use homemade breakfast sausage and sharp cheddar cheese, but you can use any breakfast sausage and cheese you like.
Next, brush the buns with a combination of melted butter and maple syrup. This addition of the sweet maple takes these sliders over the top!
Then bake the breakfast sliders until the buns are toasted and the cheese is melted. To serve, slice the sliders into individual rolls and let everyone dig in while the sandwiches are warm.
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.
More Breakfast Recipes for a Crowd
- Easy Breakfast Casserole–Made with hash browns, cheese, eggs, and your choice of meat, this is ALWAYS a huge favorite.
- French Toast Casserole–If you are craving something sweet, yet easy, French Toast Casserole will never disappoint your guests.
- Green Chile Egg Casserole–A little bit spicy and so creamy, this Egg Casserole is a delightful change on a typical egg dish.
- Overnight Cinnamon Rolls–No one will ever guess how easy these cinnamon rolls are to make. Bonus is that while they taste like Cinnabon’s Cinnamon Rolls, they are a fraction of the calories.
These breakfast sliders are a great way addition to any casual breakfast or brunch party. Filled with layers of goodness, no one can resist this combination.
- 12 Hawaiian slider buns (1 package)
- 8 eggs
- 1/4 cup cream or milk
- 1/2 teaspoon salt
- 1/2 pound breakfast sausage
- 8-10 slices of sharp cheddar cheese
- 2 tablespoons butter melted
- 1/2 tablespoon maple syrup
- Preheat oven to 350 degrees. Line a 7x11 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, allow the eggs to cool for 5 minutes in the pan and then carefully lift the parchment paper out of the pan.
- 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.
- Most packages of sliders will fit perfectly into a 7x11 pan.
- If you do not like the texture of baked eggs, cook the egg mixture of low heat, cooking and scrambling the eggs until they reach a soft set scrambled egg.
- Swiss, Provolone, or even a Pepperjack cheese work well in place of cheddar if desired.
- I prefer Hawaiian Sweet Rolls for this recipe, but any variety of slider buns work.
- Feel free to use ham in place of sausage if desired.
- 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.