Easy Hawaiian Roll Breakfast Sliders
Made with eggs, sausage, and cheese and finished with a sweet maple glaze, these sweet and savory Breakfast Sliders are everything you crave in breakfast.
Servings: 12
Equipment
Ingredients
- 12 Hawaiian slider buns (1 package)
- 8 large eggs
- ¼ cup cream or milk
- ½ teaspoon kosher salt
- ½ pound breakfast sausage
- 8-10 slices sharp cheddar cheese
- 2 tablespoons unsalted butter melted
- ½ tablespoon maple syrup
Instructions
- Preheat oven to 350℉ (185℃). Line a 7x11 pan with parchment paper.
- Whisk together 8 large eggs, ¼ cup cream, and ½ teaspoon kosher salt. Pour into prepared pan and bake until eggs are set or for 13-16 minutes. When the eggs are finished baking, allow the eggs to cool for 5 minutes in the pan then carefully lift the parchment paper out of the pan.
- While the eggs are baking, brown ½ pound breakfast sausage over medium heat until cooked through, breaking up into small pieces as the sausage cooks. Drain off any excess grease.
- 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 2 tablespoons unsalted butter and ½ tablespoon maple syrup and then brush over the slider tops.
- Cover with foil and bake for 20 minutes. Remove foil and continue to bake for 5 minutes, or until the cheese is melted and the buns are lightly toasted.
Video
Notes
Slider Buns: I prefer Hawaiian Sweet Rolls for this recipe, but any variety of slider buns work. Most packages of sliders will fit perfectly into a 7x11 pan.
Eggs: If you do not like the texture of baked eggs, cook the egg mixture over low heat in a saute pan, cooking and scrambling the eggs until they reach a soft set scrambled egg.
Cheese: Swiss, Provolone, or even Pepper Jack cheese work well in place of cheddar if desired.
Sausage: Use any breakfast sausage you like, or replace the sausage with ham, Canadian bacon, or cooked bacon slices. Or omit altogether.
Foil: You don't need to cover the sliders with foil, but it does keep the rolls soft and fluffy. If you skip the foil, only bake for 17-20 minutes.
Serving/Storage: 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 Instructions: Assemble up to glazing. Cover the baking dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, remove the baking dish from the refrigerator and let the sliders sit at room temperature for 30 minutes. Remove the plastic wrap or foil from the sliders, brush with the maple butter, and bake as directed.
Nutrition
Calories: 146kcal | Carbohydrates: 3g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 340mg | Potassium: 108mg | Fiber: 1g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg
