Cheesy Sausage Egg Breakfast Sliders
Cheesy Sausage Egg Breakfast Sliders deliver café-style flavor in minutes with soft Hawaiian rolls, savory sausage, fluffy eggs, and melty cheddar.
If breakfast at home usually means cereal or toast, these sliders will feel like a total upgrade without adding work. They’re built on soft Hawaiian rolls, packed with juicy sausage, creamy scrambled eggs, and a generous layer of sharp cheddar.
Everything bakes together under a buttery, garlicky glaze so the tops turn golden and the centers stay gooey and cheesy. You can serve them for a lazy Sunday brunch, holiday mornings, or even a quick “breakfast-for-dinner” night when everyone’s craving something cozy.
Best of all, you can assemble them in minutes and let the oven do the rest—perfect for feeding a crowd or hungry kids before school.
Cheesy Sausage Egg Breakfast Sliders Recipe Ingredients
- Hawaiian sweet rolls – The soft, slightly sweet base that makes these sliders so irresistible and holds everything together in neat little pull-apart sandwiches.
- Breakfast sausage patties – Savory, meaty flavor in every bite. Use your favorite pork or turkey sausage patties, cooked and drained so the sliders don’t turn greasy.
- Eggs – Gently scrambled so they stay soft and tender as they bake again in the oven, giving that classic breakfast sandwich feel.
- Shredded sharp cheddar cheese – Melts into all the layers, adding tangy, cheesy richness that pairs perfectly with the sweet rolls and salty sausage.
- Butter – Melted and brushed over the tops to help them bake up glossy and golden, with a rich, bakery-style finish.
- Garlic powder – Adds a subtle savory flavor to the butter topping, giving the sliders a garlicky, “from the café” vibe without overpowering the breakfast flavors.
- Dried parsley – A simple herb that adds color and a hint of freshness to the buttery glaze on top.
Cooking Steps
STEP 1: Slice the entire sheet of Hawaiian rolls in half horizontally, keeping the rolls attached. Nestle the bottom half into a lightly greased 9×13-inch baking dish so it forms one connected layer.
STEP 2: Cook the sausage patties in a skillet over medium heat until browned and fully cooked through. Transfer them to a paper towel-lined plate to drain off any excess grease so your sliders stay tidy, not oily.
STEP 3: In a non-stick skillet, whisk the eggs and scramble them gently over low to medium heat. Remove them from the pan while they’re still soft and slightly glossy, since they’ll continue cooking in the oven.
STEP 4: Spread the scrambled eggs evenly over the bottom layer of rolls. Arrange the sausage patties on top, covering as much surface as possible, then sprinkle the shredded cheddar over everything so it can melt down into the layers.
STEP 5: Place the top sheet of rolls over the filling. In a small bowl, mix the melted butter with garlic powder and dried parsley. Brush this buttery mixture generously over the tops of the rolls, letting it soak into the crevices.
STEP 6: Cover the baking dish with foil and bake at 350°F (175°C) for about 15 minutes. Remove the foil and bake 5 more minutes, until the cheese is melted and the tops are lightly golden and fragrant. Let cool slightly before slicing and serving.
Can I make these breakfast sliders ahead of time?
Yes. Assemble the sliders, cover tightly, and refrigerate overnight. In the morning, bake them straight from the fridge, adding a few extra minutes to the covered baking time until heated through.
How can I keep the sliders from getting soggy?
Be sure to drain the cooked sausage on paper towels and avoid overcooking the eggs until watery. Bake uncovered at the end so the tops toast and any excess moisture can evaporate.
Can I use bacon or ham instead of sausage?
Absolutely. Crispy bacon strips or thin slices of ham work well. Just make sure they’re fully cooked before layering, and keep the same basic assembly and baking method.
Can I freeze leftover sliders?
Yes, these freeze nicely. Cool completely, wrap individual sliders tightly, and freeze. Reheat from frozen in the oven or air fryer until warmed through and the cheese is melty again.
Helpful Tips
- Cut cleanly for serving: Use a sharp serrated knife to cut along the roll lines after baking so you get neat, café-style portions without squashing the layers.
- Don’t overcook the eggs: Pull the scrambled eggs off the heat while still slightly soft. Overcooked eggs can become dry once baked again in the sliders.
- Adjust for a crowd: For a larger brunch, use two pans and double the ingredients. Bake both pans at once, rotating halfway through for even browning.
What to Serve with Cheesy Sausage Egg Breakfast Sliders
- Fresh fruit salad: A simple bowl of berries, melon, or citrus brightens the plate and balances the richness of sausage and cheese.
- Crispy hash browns or roasted potatoes: Lean into the cozy diner vibe with a side of potatoes—either skillet hash browns or sheet pan breakfast potatoes.
- Light greens or simple salad: For brunch, a basic green salad with a bright vinaigrette adds freshness and a little crunch beside the warm sliders.
Keeping Leftovers Fresh
If you’re lucky enough to have leftovers, let the sliders cool to room temperature before storing. Place them in an airtight container or wrap tightly, then refrigerate for up to 3 days.
For longer storage, wrap individual sliders well and freeze them for up to 2 months. To reheat from the fridge, warm them in a 300°F (150°C) oven for about 10–15 minutes, or until hot and the cheese is melted again.
From frozen, reheat in the oven or an air fryer at a slightly lower temperature, adding a few more minutes so the centers heat through without drying out the rolls. A quick toast at the end brings back that fresh-baked texture.
Cheesy Sausage Egg Breakfast Sliders
Ingredients
- 6 large eggs gently scrambled until barely set
- About 8 to 10 pre-cooked breakfast sausage patties drained of excess grease
- 1 package 12-count Hawaiian-style sweet rolls, sliced horizontally without separating
- 1½ cups of finely shredded sharp cheddar cheese
- 2 tablespoons of melted unsalted butter
- ½ teaspoon of granulated garlic powder
- ½ teaspoon of dried parsley flakes
Instructions
- Separate the sweet rolls horizontally using a serrated knife, keeping the individual rolls intact as one unit. Lay the lower portion into a greased 9×13-inch baking dish.
- In a medium skillet set over medium heat, brown the sausage patties thoroughly. Once cooked, transfer them to a plate lined with paper towels to absorb residual fat.
- In a non-stick pan over low heat, whisk and scramble the eggs slowly until they just begin to set. Remove from heat while still soft, as they will finish cooking in the oven.
- Distribute the scrambled eggs evenly over the base layer of rolls in the baking dish. Arrange the sausage patties on top of the eggs, then sprinkle the shredded cheddar uniformly over the sausage. Place the top half of the rolls back on to complete the sliders.
- Mix the melted butter with garlic powder and dried parsley until combined. Use a pastry brush to generously coat the tops of the rolls with the seasoned butter mixture.
- Cover the baking dish with aluminum foil and place it in a preheated oven at 350°F (175°C). Bake for 15 minutes. Uncover and bake for an additional 5 minutes, or until the tops are golden brown and the cheese has fully melted.