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Breakfast Sliders – My Baking Addiction

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Who said that Hawaiian roll sliders were only for dinner? These breakfast sliders are topped with eggs, cheese, and sausage for a hearty make-ahead breakfast that will feed a crowd.

Close up of a breakfast slider on a white plate in front of fresh mixed berries.

With the holidays coming up in just a few weeks, I know everyone is preparing to pull out all of the stops for their holiday meals.

But while you’re planning big, fancy dinners, don’t forget that anyone staying at your house also needs to eat breakfast.

I’m guessing that if you’re anything like me, you don’t want to spend hours and hours of time making breakfast for everyone the day of a big family dinner, so make-ahead breakfasts are where it’s at.

This year, I’m taking my family’s love of Hawaiian roll sliders – we can’t get enough of ham and cheese sliders or meatball sliders – and turning them into easy breakfast sandwiches with these breakfast sliders.

They’re super simple, easy to customize, can feed a crowd, and can be prepped ahead of time so all you have to do is throw them in the oven in the morning.

Pan of breakfast sliders with the corner slider taken out.

HAWAIIAN ROLL BREAKFAST SLIDERS

If you’re a fan of breakfast sandwiches, you will love these simple sliders. They’re a much easier way to feed a crowd than trying to make multiple individual breakfast sandwiches, making them perfect for holiday breakfasts.

Ingredients you’ll need

You can make these breakfast sliders to mimic your favorite breakfast sandwiches (skip down to “recipe variations” for some ideas), but here are the basics of what you’ll need:

  • King’s Hawaiian Rolls: The recipe card is written for a 12-count package of rolls, but you can easily scale this up to make as many batches as you need.
  • Breakfast sausage patties: If you want to make your sliders with sausage, the easiest way will be to use pre-formed breakfast sausage patties. If you can’t find preformed sausage patties, you can use a 1-pound tube of breakfast sausage. Place it in the freezer for 15-20 minutes to firm up, then use a large, sharp knife to slice it into ¼-inch patties.
  • Eggs: Can you really have a breakfast sandwich without eggs? We’ll whisk these with a splash of milk before softly scrambling them.
  • Cheese: I think that sliced American cheese is the best on these sliders because it gets so nice and melty. It’s the same reason I use American cheese on my cheeseburger sliders! Cheddar is great too, though, if that is your preference.

You’ll also need some butter, dijon mustard, and a bit of maple syrup for the butter topping.

Breakfast sausage patties cooking in a black nonstick skillet.

How to make breakfast sliders

The first step to making breakfast sliders is cooking the sausage and the eggs.

I like to pat the sausage patties down slightly to thin them out a bit, then brown them on both sides in a large nonstick skillet. Place the cooked sausage patties on a paper-towel-lined plate and set them aside.

Wipe out the skillet with a paper towel so that it’s ready for cooking the eggs.

Eggs cracked into a white mixing bowl next to a small bowl of milk.

Whisk together the eggs with a splash of milk. Melt the butter in the skillet, then add the eggs and lightly scramble them. Make sure to season the eggs with salt and pepper during cooking.

You’re looking for the eggs to be cooked through but still soft – remember that they’ll cook a little bit more in the oven, so don’t over cook them now.

Remove the eggs to a bowl to stop them from cooking while you assemble the sliders.

Scrambled eggs being stirred with a wooden spoon in a nonstick pan.

Slice the rolls in half the way you would a bagel, separating the tops from the bottoms. Place the bottoms of the rolls onto a baking sheet or in a large baking pan, cut-side up.

Layer on half of the cheese. Top with an even layer of the sausage patties, then the eggs, and finally the rest of the cheese. Add the roll tops.

Whisk together the melted butter, dijon mustard, and maple syrup, then brush this mixture over the tops of the rolls before baking for 10-15 minutes, or until the cheese is melted and the sliders are golden.

Overhead view of breakfast sliders being assembled in a white baking dish.

How to prep these ahead of time

You can make these breakfast sliders right before baking and eating them, or you can assemble them the night before to bake them off in the morning.

Simply assemble the sliders, including brushing the tops with the butter mixture. Cover the pan in foil and place in the refrigerator overnight.

The next morning, let the sliders sit at room temperature while the oven preheats. Bake for 15-20 minutes, or until the cheese is melted and the sliders are warmed through.

If you find that the tops of the sliders are getting golden before the sliders are warmed all the way through, top loosely with a piece of foil to stop the browning while they finish baking.

Melted butter being brushed over the top of unbaked breakfast sliders in a white baking dish.

RECIPE VARIATIONS

If you love egg, sausage, and cheese – great! If not, you can still enjoy breakfast sliders. They’re easy to customize to your own tastes!

Try swapping out the sausage for cooked bacon or slices of ham. You could even do a combo of your favorite meats, or do half the sliders with one and half with another.

If you don’t eat meat, simply increase the amount of eggs. You could even layer on some cooked onions and peppers or add slices of tomato or avocado after the sliders come out of the oven.

Feel free to swap out the cheese, too! Pepperjack, swiss, or gouda would all be great options.

Baked breakfast sliders in a white baking dish.

MORE MAKE-AHEAD BREAKFAST RECIPES

If you’re on the hunt for more make-ahead breakfast ideas to keep handy this holiday season, check out these six options:

Two breakfast sliders on a white plate next to mixed berries.

Ingredients

  • 1 (12 ounce) package breakfast sausage patties (see note)
  • 10 large eggs
  • Splash of milk
  • 1 tablespoon salted butter
  • Salt and pepper
  • 1 (12-count) package King’s Hawaiian Rolls
  • 8-10 ounces sliced American or cheddar cheese

For the butter topping:

  • 3 tablespoons salted butter, melted
  • 1 teaspoon dijon mustard
  • 1 generous teaspoon maple syrup

Instructions

  1. Preheat oven to 350°F. 
  2. Take the sausage patties and pat them down slightly to thin them out. Brown them on both sides in a large nonstick skillet over medium-high heat. Once cooked through and browned on both sides, place on a paper-towel-lined plate. Set aside.
  3. Wipe out the skillet with a paper towel. 
  4. In  a large bowl, whisk together the eggs and milk. Return the skillet to medium-low heat. Add 1 tablespoon of butter. Once the butter is melted, add the eggs and lightly scramble, seasoning with salt and pepper during cooking. You want the eggs to be cooked through but still soft, since they will cook a bit more in the oven. Place the eggs in a bowl; set aside.
  5. Prepare the rolls: Do not pull the rolls apart; simply use a large serrated knife to slice the rolls in half as you would slice a bagel, separating the tops from the bottoms. Place the layer of bottoms onto a baking sheet or in a large baking pan, cut side up.
  6. Layer on half of the cheese, followed by an even layer of the cooked sausage patties. Top with the scrambled eggs and the remaining cheese. Add the roll tops.
  7. In a small bowl, whisk together the 3 tablespoons of melted butter, dijon mustard, and maple syrup. Brush over the tops of the rolls.
  8. Bake for 10-15 minutes, or until the cheese is melted and the tops are golden brown.

To prep ahead

  1. Fully assemble the sliders, including brushing the butter mixture over the top of the rolls. Cover with foil and refrigerate overnight.
  2. In the morning, let the sliders sit at room temperature while the oven preheats to 350°F. Bake for 15-20 minutes, until the cheese is melted and the sliders are warmed through. If the tops of the sliders start to brown before the sandwiches are warm, top loosely with foil to prevent further browning.

Notes

If you cannot find preformed sausage patties, you can use a 1-pound tube of breakfast sausage. Place it in the freezer for 15-20 minutes to firm up, then use a large, sharp knife to slice it into ¼-inch patties.

Due to its melty nature, American cheese is best on these sliders, but feel free to substitute with the cheese of your choice.

If you don’t like sausage, you can substitute with cooked slices of bacon, slices of ham, or leave out the meat altogether. 

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