BREAKFAST SLIDERS

These Breakfast Sliders are a sweet and savory breakfast sandwich that's perfect for serving to a crowd. Made with eggs, sausage, and cheese and baked during a sweet slider bun, these sliders are a fun, handheld thanks to enjoy breakfast!

BREAKFAST SLIDERS

I believe it's a incontrovertible fact that eating food together with your hands makes it more enjoyable, a minimum of when it involves party food! For entertaining, nothing beats an easy recipe that everybody loves, especially if it's are often served without utensils!

Slider buns are topped with breakfast sausage, eggs, and cheese then brushed with a maple butter glaze, for a breakfast sandwich that's sweet, savory, and absolutely irresistible.

These sliders are fun to eat and easy to make and always a crowd favorite! Not only are they great for parties, but they also make a perfect holiday breakfast as well.

HOW TO MAKE BREAKFAST SLIDERS

1. The first step to making these sliders is to prepare the eggs. You can scramble the eggs in a pan or you can use my trick which makes preparing these sliders SO much easier!
2. Simply line a 7×11 pan with parchment paper. Whisk up the eggs and bake until set. The eggs will be uniform and fluffy and fit perfectly on the slider buns! It is one among my favorite hacks to creating breakfast sandwiches that much easier to form . If you aren’t a fan of the texture of baked eggs, you can scramble the eggs on the stove. Simply add the whisked eggs to a greased skillet and cook over low heat, mixing occasionally, until they reach a soft set.
3. Once the eggs are prepared, layer the slider buns within the same pan that the eggs were baked in. The slider buns should fit perfectly into a 7×11 pan. Top with the eggs, crumbled breakfast sausage, sliced cheese, and slider tops. I prefer to use homemade breakfast sausage and sharp cheddar cheese, but you can use any breakfast sausage and cheese you like. Just be sure to not use breakfast sausage, not Italian sausage!
4. Next, brush the buns with a combination of melted butter and maple syrup. This addition of the sweet maple takes these sliders over the top!
5. Then bake the breakfast sliders until the buns are toasted and therefore the cheese is melted. To serve, slice the sliders into individual rolls and let everyone dig in while the sandwiches are warm.

RECIPE TIPS AND TRICKS

If you aren’t a fan of maple syrup you can leave that out and just use the melted butter.
Play around with the cheese, too. The contrast of sharp cheddar is great when paired with breakfast sausage, eggs, and maple. But Swiss, Provolone, or maybe a Pepper Jack cheese work well.
Make ahead – Assemble the sliders (leave the tops dry) and cover with foil. When ready to bake, brush with the maple butter and bake as directed. They may require a few additional minutes due to the refrigeration.
Most packages of sliders will fit perfectly into a 7×11 pan. I prefer Hawaiian Sweet Rolls for this recipe, but any variety of slider buns work.
Be sure to use breakfast sausage, not Italian sausage for the simplest flavor. Feel free to swap out the sausage from bacon. Be sure to chop it into small pieces to form it easier to eat.
Breakfast Sliders are best served warm, but are often held at temperature for up to 2 hours. After that, refrigerate for up to three days and toast within the oven until consider reheat.

INGREDIENTS

• 12 Hawaiian slider buns
• 8 eggs
• 1/4 cup cream or milk
• 1/2 teaspoon salt
• 1/2 pound breakfast sausage
• 8-10 slices sharp cheddar cheese
• 2 tablespoons butter melted
• 1/2 tablespoon maple syrup

INSTRUCTIONS

1. Line a 7x11 pan with parchment paper. Whisk together eggs, cream, salt, and pepper. Pour into prepared pan and bake until eggs are set, about 15 minutes.
2. While the eggs are baking, brown up the breakfast sausage over medium heat until cooked through, breaking up into small pieces as the sausage cooks. Drain off any excess grease.
3. When the eggs are finished baking, carefully remove from the pan by removing the parchment paper.
4. Place the bottom of the slider buns into the dish the eggs baked in. Place the baked eggs on the slider buns, removing the parchment paper. Trim off any excess eggs if needed. Top with the crumbled sausage then top with the sliced cheese, overlapping the cheese slightly. Top with the slider bun tops.
5. Whisk together the syrup and butter then brush over the slider tops.
6. Bake for 20 minutes, or until the cheese is melted and therefore the buns are slightly toasted.

NOTES

• Most packages of sliders will fit perfectly into a 7x11 pan.
• If you do not like the texture of baked eggs, cook the egg mixture of low heat, cooking and scrambling the eggs until they reach a soft set scrambled egg.
• The contrast of sharp cheddar cheese is great when paired with breakfast sausage, eggs, and maple. But Swiss, Provolone, or even a Pepper Jack cheese work well.
• I prefer Hawaiian Sweet Rolls for this recipe, but any variety of slider buns work.
• Be sure to use breakfast sausage, not Italian sausage for the best flavor.
• Breakfast Sliders are best served warm, but can be held at room temperature for up to 2 hours. After that, refrigerate for up to three days and toast within the oven until consider reheat.

NUTRITION
Calories: 281kcal | Carbohydrates: 17g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 391mg | Potassium: 106mg | Fiber: 1g | Sugar: 3g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 2mg