Incredibly Cheesy Scrambled Egg & Sausage Breakfast Sliders

Looking to feed a large crowd or family a hearty breakfast that goes together in a snap and with minimal effort? These Egg & Sausage Breakfast Sliders are just the ticket!

The morning I made these egg & sausage breakfast sliders I was all gung-ho, hungry, and anxious to see how they’d turn out. My appetite was back (more on that soon), and I was raring to eat!

Would these egg & sausage breakfast sliders be as tasty as I suspected? Would they hold together nicely for the video? Would the topping of the onion and poppy seed butter be overpowering for the eggs and sausage filling? How would the ratio of cheese to egg to sausage be? Would they serve nicely from the pan? You know. The typical, “would this recipe be any good?” type of questions.

Unfortunately, the answers to my burning queries would have to wait.

Since I was still recuperating from a bad case of the flu, the stability of my stomach and its contents (or lack thereof) was still in question.

By the time the egg & sausage breakfast sliders came out of the oven, even though they smelled incredible, all I could think to do was let them cool, cover them, and see how well they’d reheat later that day for dinner. Sadly the stomach flu had won, once again, and I slowly made my way back to bed.

This went on for several days. Too much information? LOL Probably so.

And, what does all this have to do with egg & sausage breakfast sliders you ask? Well, not too much actually. Except to tell you that these Cheesy Egg & Sausage Breakfast Sliders heat up extremely well in the oven (covered with foil), should you have any leftovers that you’d like to save for the next day, OR if you’d like to make this dish in advance and then serve it later. Kind of like I did, only I don’t want you to be sick!

Check out the video I made for you about the making of these Egg & Sausage Breakfast Sliders in (almost) real time. Well, not really, but they really are a “snap” to make! Don’t believe me? Just watch 😉

The grocery list for making these Egg & Sausage Breakfast Sliders is pretty basic. The rolls can be found in the deli section of the grocery store. They’re Hawaiian sweet rolls and come in a package of 12. The other items are a dozen eggs, 1 pound of pork breakfast sausage, milk, cheese slices (I used cheddar, but you can use your favorite slices), shredded cheese (your favorite variety, again I used cheddar), dehydrated minced onion, dry mustard, salt, pepper, butter and poppy seeds.

As you’ll see in the video, I cooked the scrambled eggs and the breakfast sausage in advance of assembling the sliders. Of course you don’t need to make those items in advance, but it can be helpful for staying organized and for time efficiency.

Here’s a simple to follow photo tutorial of the making of these Egg & Sausage Breakfast Sliders. I hope you’ll the photos and descriptions helpful if you need them.

Cook and crumble the breakfast sausage in a large skillet until no longer pink. Remove the sausage to a bowl, and set aside. In a large bowl, whisk together the eggs, milk, minced onion, dry mustard, salt and pepper. Scramble the eggs in the same large skillet that the sausage was cooked in. Remove the scrambled eggs to a bowl, and set aside.

Use a serrated knife to slice the entire package of rolls in half lengthwise. Place the bottom half of the rolls in a casserole dish that has been sprayed with cooking spray. Layer the sliced cheese over the bottom half of the rolls.

Layer the scrambled eggs evenly over the cheese slices. Top the scrambled eggs with the cooked and crumbled breakfast sausage. Layer the shredded cheese evenly over top of the cooked breakfast sausage.

Place the top half of the rolls on the shredded cheese. In a small bowl, whisk the melted butter, remaining minced onion and poppy seeds. Brush the seasoned butter liberally over the top of the rolls. Bake the breakfast sliders, uncovered, in a preheated 350 degree oven for 20 minutes. Serve hot.

*Note – to make these in advance, assemble as directed above. Cover the pan with foil and refrigerate. When ready to bake, preheat oven to 350 degrees, keep covered with the foil, and bake for 30-40  minutes or until heated through.

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Incredibly Cheesy Scrambled Egg & Sausage Breakfast Sliders

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Course: Breakfast and Brunch

Cuisine: Casserole

Servings: 12

Renee - Kudos Kitchen: Renée - Kudos Kitchen

Ingredients

• 1 package 12 each Hawaiian rolls, cut in half lengthwise
• 1 pound pork breakfast sausage cooked and crumbled
• 12 large eggs
• ½ cup milk
• 2 teaspoons salt
• ½ teaspoon pepper
• 3 teaspoons dehydrated minced onion divided
• 1½ teaspoon ground mustard
• 6-8 slices cheese your favorite variety
• 2 cups shredded cheddar
• 4 tablespoons butter melted
• 1 teaspoon poppy seeds

Instructions

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together the eggs, milk, salt, pepper, 2 teaspoons minced onion, and the ground mustard. Set aside.
3. Cook the breakfast sausage in a large skillet until cooked through and browned. Remove to a bowl.
4. In the same large skillet, cook and scramble the eggs. Set aside.
5. Place the bottom half of the Hawaiian rolls in a casserole dish or baking sheet.
6. Top the bottom half of the rolls evenly with the sliced cheese.
7. Evenly spoon the scrambled eggs over the sliced cheese and then top the scrambled eggs with the cooked and crumbled breakfast sausage.
8. Top the cooked sausage evenly with the shredded cheese.
9. Place the top half of the rolls on the shredded cheese, pressing lightly.
10. In a small bowl, stir together the melted butter, 1 teaspoon minced onion, and 1 teaspoon poppy seeds.
11. Brush the seasoned melted butter liberally over the rolls.
12. Bake the sliders, uncovered, in a preheated oven for 20 minutes.
13. Remove and serve hot.

Recipe Notes

Tools and equipment:

cooking spray
baking dish or baking sheet
pastry brush or spoon
large skillet
whisk
2 large bowls
serrated knife
cutting board
wooden spoon or spatula
measuring cups
measuring spoons

I’ve always been a savory breakfast lover. Pancakes and waffles have their place (on someone else’s plate), but for me I’ll pick eggs and cheese any day of the week.

If you’re a savory breakfast lover too, or you just like to have a lot of different type of breakfast recipes to rely on, please check out the following recipes I’ve shared over the years. They’re some of my absolute favorites!

Christmas Morning Ham & Cheese Strata, Family Favorite Egg Sandwich Breakfast Casserole, Grilled Cheese Breakfast Sandwich, and Scotch Eggs Kudos Kitchen Style.

I’ve decided to coordinate my Egg & Sausage Breakfast Slider recipe with (what else?), my hand painted BREAKFAST at Tiffany’s inspired coffee mug  (get it?) that’s available for purchase in my shop if you’re interested.

All of my hand painted glassware items come in their own gift boxes and can be personalized at no charge if requested. Each item I ship is painted to order and unique. All items are dishwasher safe as well as being non-toxic. I welcome special orders. If there is something I can paint for you, from fabrics to glassware items, please don’t hesitate to contact me or visit my shop.

For additional information regarding my Kudos Kitchen recipes and decorative painting, please follow me on FACEBOOK, PINTEREST, INSTAGRAM, TWITTER, YOUTUBE & MY SHOP.

Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!

Until we eat again, I hope you have a delicious day!