Mini Breakfast Sandwiches (Breakfast Sliders)
User Reviews
5
Mini Breakfast Sandwiches (Breakfast Sliders)
Description
This recipe begins by shaping and cooking pork sausage into patties that fit the diameter of slider buns. Scrambled eggs are prepared gently to retain creaminess and seasoned with salt and pepper. Hawaiian rolls are sliced to form sandwich bases, topped with cheese slices, scrambled eggs, and sausage patties evenly distributed. The tops are replaced, brushed with melted butter mixed with maple syrup, then baked to warm through and meld flavors.
The combination of sweet rolls with savory sausage and cheese creates a balanced flavor, while the maple butter glaze adds moisture and a subtle sweetness. The preparation method ensures the eggs remain tender, and the cheese melts to bind the ingredients.
These sandwiches are suitable for breakfast or brunch gatherings. They can be made ahead and reheated, wrapped individually for portability, or modified by swapping in different cheeses or breakfast meats. Variations include using turkey or chicken sausage or replacing sausage with bacon or Canadian bacon. The recipe is flexible for different preferences.
The notes provide tips for preparing batches in advance, freezing cooked sandwiches, and reheating them safely in the microwave or oven. Using disposable foil pans suits tailgating or portable meals. Pressing sausage into a pan is an alternate method to forming individual patties.
Ingredients
- 12 rolls Hawaiian sweet rolls or favorite brioche slider rolls
- 12 ounces pork sausage all-natural (or try turkey or chicken sausage)
- 10 large egg
- 1/2 teaspoon kosher salt
- black pepper
- 1 tablespoon butter
- 6-8 lices American cheese I used organic, real milk American
- 6-8 lices cheddar cheese thin sliced, use your favorite cheese
- 1/2 cup butter melted (1 stick)
- 1/4 cup maple syrup use real maple syrup
Instructions
- Preheat the oven to 350° F (175° C). Lightly spray a 9x13 or 10x7” pan, large enough to hold the Hawaiian rolls.
- Heat a large skillet over medium heat, form sausage into patties slightly larger than a dinner roll. Cook sausage in the skillet until cooked through, but not overly browned (they will continue cooking in the oven). Remove to a paper towel lined plate.
- For great flavor, scramble the eggs in the same skillet. Add a pat or two of butter if needed. Whisk eggs with some salt and pepper in a medium bowl until creamy and smooth, over medium-low heat pour in eggs, using a rubber spatula slowly scrape the bottom of the pan, scrambling the eggs soft. Remove from heat.
- Slice the Hawaiian rolls in half lengthwise (trying to keep together). Place the bottom half in a 7x10 or 9x13 inch baking dish, setting the tops aside.
- Place American cheese slices on top of rolls, then scoop scrambled eggs on top of the cheesy rolls. Place the sausage on top evenly over the rolls, then top with cheddar cheese slices. Top with the buns.
- Combine melted butter with maple syrup, stir to combine. Brush butter mixture over the tops and sides of the Hawaiian rolls, allow the sauce to drip down sides and between the rolls, use all of it, trust me!
- Bake for 15-20 minutes or until the cheese is melted and bubbly.
Notes
- To store grab-and-go sandwiches, wrap individually in foil and keep warm in a crockpot on the warm setting after baking.
- For tailgating, prepare in disposable foil pans for easy transport and serving.
- You can press sausage into a pan and bake instead of forming individual patties for simpler assembly.
- Freeze fully cooled sandwiches wrapped individually; reheat in microwave or oven as needed.
- Cheese types are interchangeable; try Pepper Jack, Mozzarella, or sharp cheddar.
- Meat can be swapped with turkey, chicken sausage, bacon, Canadian bacon, or omitted altogether.
- Make ahead by assembling but not baking; keep refrigerated up to 24 hours before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1slider | |
| Calories | 317kcal | 16% |
| Carbohydrates | 6g | 2% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 218mg | 73% |
| Sodium | 639mg | 27% |
| Potassium | 166mg | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 696IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 206mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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