5 from 60 votes
Mini Breakfast Sandwiches (Breakfast Sliders)
Mini Breakfast Sandwiches use Hawaiian sweet rolls filled with cooked sausage patties, softly scrambled eggs, and layered American and cheddar cheeses. After assembling in a baking dish, the sliders are topped with melted butter brushed with maple syrup for a sweet-savory glaze. These handheld sandwiches offer a satisfying mix of creamy eggs, savory meat, and melty cheese within soft, slightly sweet buns.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
12
servings
Calories:
317 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 317
% 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.