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.
Preheat oven to 350℉. Line a 7x11 pan with parchment paper.
Whisk together eggs, cream, salt, and pepper. 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 up the 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 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
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 Pepperjack 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. 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: If you would like to prepare these breakfast sliders in advance, I recommend assembling the sandwiches as directed but hold off on brushing the buns with the maple glaze. 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.