Sausage Egg And Cheese Breakfast Sliders Recipe

So, picture this: it’s a lazy Saturday morning, your stomach’s growling like a grumpy bear, and the last thing you want is to slave over a fancy brunch. Enter these sausage egg and cheese breakfast sliders—tiny towers of joy that taste like a hug from your favorite diner, but you make ’em in under 30 minutes. They’re buttery, cheesy, saucy, and basically scream “weekend win” without the cleanup drama. Who’s ready to level up their breakfast game? Let’s dive in, buddy.

Why This Recipe is Awesome

These sliders aren’t just food; they’re a party on a bun. Think pillowy Hawaiian rolls stuffed with crispy sausage patties, fluffy scrambled eggs, gooey melted cheese, and a drizzle of maple Dijon mustard that ties it all together like a boss. Idiot-proof? Absolutely—even I nailed it on the first try, and I once burned toast.

They’re perfect for feeding a crowd (brunch crew incoming?) or solo pig-outs because they reheat like a dream. Portable, shareable, and zero-fuss assembly means more time lounging in PJs. Sarcasm alert: if you can’t handle sliders this easy, maybe stick to cereal. But seriously, they’re crowd-pleasers that make you look like a breakfast wizard. Why settle for boring when you can have this?

Ingredients You’ll Need

Grab these bad boys—serves 12 sliders (enough for 4-6 hungry folks). No exotic stuff, promise.

• 12 Hawaiian sweet rolls (the soft, squishy kind—don’t sub regular buns, trust me)
• 1 lb breakfast sausage (bulk, not links; pork or turkey, your call)
• 8 large eggs (whisked with a splash of milk for extra fluff)
• 2 cups shredded cheddar cheese (sharp for max flavor punch)
• 1/4 cup butter (melted, because butter makes everything better)
• 3 tbsp Dijon mustard (smooth, not grainy)
• 2 tbsp maple syrup (real stuff if you can; fake works in a pinch)
• Salt and pepper (to taste—don’t sleep on this)
• Optional: sliced green onions (for that fancy green fleck)

FYI, this clocks in at about $15-20 total. Bargain bliss.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) right now—don’t skip it, rookie. Line a baking sheet with parchment or foil for easy cleanup. Let’s build these beasts.

1. Cook the sausage. Crumble the sausage into a skillet over medium heat. Brown it until crispy and no pink remains, about 8-10 minutes. Drain the fat (ish—flavor stays), season with pepper, and set aside. Boom, protein base done.
2. Scramble the eggs. Whisk eggs with 2 tbsp milk, salt, and pepper in a bowl. Pour into a greased non-stick skillet over medium-low heat. Stir gently until just set—soft and custardy, not dry hockey pucks (5 minutes tops). Remove from heat.
3. Mix the sauce. In a small bowl, whisk Dijon mustard and maple syrup until smooth. This sweet-tangy drizzle is the secret weapon—dip a finger and taste-test approved.
4. Assemble the sliders. Slice the Hawaiian rolls in half horizontally (keep ’em attached like a big sandwich). Spread half the sauce on the bottoms, layer sausage, eggs, then pile on 2 cups cheese like you’re building a fort. Top with roll lids, brush melted butter over the tops, and drizzle remaining sauce.
5. Bake to glory. Pop the whole pan in the oven for 10-12 minutes until cheese bubbles and buns toast golden. Slice into individual sliders with a serrated knife. Serve hot—grab and devour.

Total time: 25-30 minutes. You’re welcome.

Common Mistakes to Avoid

Nobody’s perfect, but these slip-ups turn gold into mush. Learn from my kitchen fails.

• Overcooking the eggs. They go from fluffy to rubbery faster than you can say “microwave tragedy.” Pull ’em off heat while still soft—they finish cooking in the oven.
• Skipping the drain on sausage grease. Pro tip: blot it well. Otherwise, soggy sliders that weep oil like a bad breakup.
• Using cold rolls straight from the fridge. Let ’em warm up or toast lightly—cold buns = chewy sadness.
• Forgetting to butter the tops. Dry tops? Amateur hour. That golden crisp is non-negotiable.
• Overloading the cheese. Tempting, but too much melts into a puddle. Measure it out, live your best life.

Avoid these, and you’re golden. High-five.

Alternatives & Substitutions

Not everyone has a spice cabinet like Gordon Ramsay (or me, ha). Swap freely—these sliders forgive.

• Sausage swaps: Turkey or chicken for lighter vibes; veggie crumbles if you’re going meat-free. IMO, pork wins for flavor, but plant-based patties crisp up nice.
• Egg alternatives: Just-egg or tofu scramble for vegan mode. Still fluffy, promise.
• Cheese options: Pepper jack for heat, mozzarella for stretchy pull. Shred your own—pre-shredded has anti-melt starch. Key tip: fresh grate = superior ooze.
• Bun subs: King’s Hawaiian dupes work; slider buns if you’re fancy. Gluten-free? Udi’s does soft ones.
• Sauce twists: Honey mustard if maple’s AWOL; hot sauce for spice lovers. Sweet-heat combo slays.

Personal fave: bacon bits instead of sausage for crunch overload. Experiment—you’re the chef now.

FAQ’s

Can I make these ahead of time?

Heck yeah! Assemble, cover tight, fridge overnight. Bake fresh in the morning—bonus: flavors mingle like old pals. Reheats in microwave or oven, 1-2 mins.

Are they freezable?

Totally. Bake, cool, wrap individually in foil, freeze up to a month. Thaw overnight, reheat at 325°F for 10 mins. Breakfast meal prep hack unlocked.

Can I use margarine instead of butter?

Technically, sure—but why punish your taste buds? Butter browns better and tastes like heaven. Margarine? Meh, save it for toast emergencies.

How do I make them spicier?

Toss cayenne or hot sauce into the sausage or eggs. Jalapeños on top pre-bake for pop. Adjust heat—don’t scorched your mouth, champ.

What if I hate mustard?

No sweat—swap for mayo, BBQ sauce, or straight maple. Or skip sauce entirely; they’re still epic. Rhetorical Q: who hates mustard anyway?

Can I double the recipe?

Absolutely, sheet pan party! Use two pans or a giant one. Feeds 24—brunch goals. Scale sauce accordingly.

Kid-friendly or picky eater approved?

Kids devour these bite-sized bites. Hide veggies in eggs if needed. Win-win: fun fingers, happy bellies.

Final Thoughts

There you have it—sausage egg and cheese breakfast sliders that turn any morning into a mini-celebration. Easy, delicious, and zero drama. Whip ’em up this weekend, snap a pic (tag a friend?), and bask in the glory. You’ve got this, cooking rockstar. Now, what’s your next kitchen conquest?

Related recipes:

• Croissant Breakfast Sandwiches Recipe
• Egg And Cheese Toasts Recipe
• Avocado Breakfast Sandwich Recipe