These make-ahead breakfast sandwiches are perfect for brunch or tailgating parties. Breakfast Sliders are made with layers of cheese, sausage and scrambled eggs on a buttery handheld slider roll.
Impress your breakfast (or brunch) guests with these Hawaiian roll breakfast sliders! They make a great breakfast for a large group, hungry family or for a holiday breakfast. Who doesn’t love that scrumptious combination of cheese, sausage and egg?
I love serving these delicious breakfast sliders at least once a month because they are family favorites. Sweet Hawaiian rolls are a must-try and are the perfect slider bun. So good!
You can easily switch out the ingredients based on your family’s preferences. This breakfast sliders recipe is much better than grabbing takeout for breakfast and it’s less costly.
Why You’ll Love These Cheesy Breakfast Sliders
- Easy breakfast recipe to serve a larger group (it’s a crowd favorite)
- Recipe can be doubled or tripled to serve an even larger crowd
- Perfect party food for a brunch
- Can also be used a dinner recipe if you’re doing breakfast for dinner
- Makes a great holiday breakfast (love it for Christmas morning)
- Simple ingredients and easy to prepare
- Ready to eat in under an hour
- Can be frozen for later
- King’s Hawaiian Rolls
- Cheese slices
- Scrambled eggs
- Ground pork sausage
- Salted butter
- Maple syrup
- Everything seasoning
How to Make the Perfect Breakfast Sliders
- Step One: Preheat oven to 350°F.
- Step Two: In a small bowl, whisk together the melted butter and the maple syrup and set aside.
- Step Three: Form 12 1oz patties from the ground pork sausage. Heat a non-stick skillet to medium high heat and cook the sausage patties for 2 minutes on each side. Place them on a paper towel lined plate to absorb some of the grease.
- Step Four: Prepare a baking dish with non-stick cooking spray. Using a serrated knife, cut the slider buns in half and place on the bottom half in the prepared baking dish. Set aside.
- Step Five: To assemble the sliders, arrange 6 slices of the American cheese evenly over the sliders.
- Step Six: On top of that add the scrambled eggs.
- Step Seven: Arrange the cooked sausage patties on top.
- Step Eight: Top with the last 6 slices of American cheese. Top with the other half of the Hawaiian rolls.
- Step Nine: Brush the tops with the melted butter mixture with a pastry brush. Sprinkle the sliders with everything seasoning.
- Step Ten: Loosely cover the sliders with aluminum foil and bake 12 to 15 minutes or until the cheese is nicely melted. Let stand for 2 minutes. Serve warm.
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What to Serve with Cheese Breakfast Sliders
Serve some of your other favorite breakfast recipes with your batch of these sliders.
- Cinnamon Banana Pancakes
- Spinach and Cheese Egg Muffins
- Tater Tot Breakfast Casserole
- Classic Monkey Bread
- Baked French Toast
Variations and Substitutions
- Switch out the American cheese slices for slices of provolone, Swiss or sharp cheddar cheese.
- Use breakfast sausage patties instead of making your own with ground pork sausage.
- Make cheese and egg breakfast sliders by leaving out the meat.
- Add 1 tablespoon of dijon mustard to the maple butter glaze to balance with a bit of savory flavor.
- Use slices of crispy bacon or deli ham instead of the sausage.
- Add some sliced green onions when you scramble eggs.
- Skip the everything seasoning and use a mixture of black pepper, salt and garlic powder.
Store the breakfast sliders in an airtight container for up to 3 days in the refrigerator. You can leave the at room temperature for up to a maximum of 2 hours.
Can I Freeze?
Yes! Let the sliders come to room temperature first and then wrap in plastic wrap. You can wrap the individual sliders or as a slab. Then, wrap again in aluminum foil. Store in the freezer for up to 2 months.
How to Reheat
To reheat the breakfast sliders, bake in a 350°F preheated oven for 10 to 12 minutes.
What If I Don’t Have Hawaiian Rolls?
If you can’t find King’s Hawaiian Rolls, don’t fret! You can use a package of dinner rolls instead.
How to Keep Warm for a Party
- Keep the breakfast sliders covered with aluminum foil after you bring them out of the oven.
- Use a chafing dish or warming tray.
- Use a heated blanket or a heating pad under the dish with the sliders.
Why Are They Called Sliders?
Sliders are an American creation. They are basically a mini burger/sandwich that you can eat in just a few bites and they slide right off the griddle and down your throat (because they were greasy burgers!).
- Ham and Cheese Sliders
- Italian Sliders
- Thanksgiving Sliders
- Slow Cooker Buffalo Chicken Sliders
- Meatball Sliders
- Cheeseburger Sliders
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 12 pack King's Hawaiian Rolls
- 12 slices American cheese
- 8 eggs scrambled
- 12 oz ground pork sausage
- ¼ cup salted butter melted
- ¼ cup maple syrup
- ½ tbsp everything seasoning
- Prepare a baking dish with non-stick cooking spray. Using a serrated knife, cut the King's Hawaiian rolls in half and place on the bottom half in the prepared baking dish. Set aside.
- Preheat oven to 350°F.
- Form 12 1oz patties from the ground pork sausage. Heat a non-stick skillet to medium high heat and cook the sausage patties for 2 minutes on each side. Place them on a paper towel lined plate to absorb some of the grease.
- In a small bowl, whisk together the melted butter and the maple syrup and set aside.
- To assemble the sliders, arrange 6 slices of the American cheese evenly over the sliders. On top of that add the scrambled eggs, then arrange the cooked sausage patties on top. Top with the last 6 slices of American cheese. Top with the other half of the Hawaiian rolls and brush the tops with the melted butter mixture. Sprinkle the sliders with everything seasoning.
- Loosely cover the sliders with aluminum foil and bake 12 to 15 minutes or until the cheese is nicely melted. Let stand for 2 minutes. Serve warm.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.