Cheesy Sausage Egg Breakfast Sliders
These indulgent breakfast sliders combine savory sausage, fluffy scrambled eggs, and sharp cheddar all nestled between soft, sweet rolls. Ideal for casual mornings, festive brunches, or make-ahead meals, this dish delivers a warm, cheesy bite that’s both satisfying and easy to prepare.
Print
Pin
Servings: 6
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 9x13-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.
Notes
For a crispier top, broil briefly at the end of baking, watching carefully to prevent burning. These sliders are best enjoyed warm but can be stored and reheated for up to two days.