Looking to feed a large crowd or family a hearty breakfast that goes together in a snap and with minimal effort? These Breakfast Sliders with Scrambled Eggs and Sausage are just the ticket!
The morning I made these 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!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Breakfast Sliders with Scrambled Eggs and Sausage is available near the end of this post.
The ingredient list;
- Hawaiian Sweet Rolls
- Pork Breakfast Sausage
- Cheddar Cheese
- Dehydrated Minced Onion
- Poppy Seeds
- Dry Mustard
- Salt and Pepper
The burning questions;
- 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 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.
Can breakfast sliders be made in advance?
- And, what does the above story about having the flu have to do with egg & sausage breakfast sliders you ask?
- Well, not too much actually. 😉
- Except to tell you that these Breakfast Sliders with Scrambled Eggs and Bacon 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 Breakfast Sliders in (almost) real time. Well, not really, but they really are a “snap” to make! Don’t believe me? Just watch 😉 and while you’re at it, don’t forget to subscribe to my Kudos Kitchen channel on Youtube!
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.
The easy instructions;
- 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 as the sausage.
- 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.
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.
For additional savory breakfast ideas, please click on the following titles for;
- Christmas Morning Ham & Cheese Strata
- Family Favorite Egg Sandwich Breakfast Casserole
- Grilled Cheese Breakfast Sandwich
- Scotch Eggs Kudos Kitchen Style
Below is the printable recipe card for today’s Breakfast Sliders with Scrambled Eggs and Sausage. If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 1 package Hawaiian Sweet 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
Preheat oven to 350-degrees.
In a large bowl, whisk together the eggs, milk, salt, pepper, 2 teaspoons minced onion, and the ground mustard. Set aside.
Cook the breakfast sausage in a large skillet until cooked through and browned. Remove to a bowl.
In the same large skillet, cook and scramble the eggs. Set aside.
Place the bottom half of the Hawaiian rolls in a casserole dish or baking sheet.
Top the bottom half of the rolls evenly with the sliced cheese.
Evenly spoon the scrambled eggs over the sliced cheese and then top the scrambled eggs with the cooked and crumbled breakfast sausage.
Top the cooked sausage evenly with the shredded cheese.
Place the top half of the rolls on the shredded cheese, pressing lightly.
In a small bowl, stir together the melted butter, 1 teaspoon minced onion, and 1 teaspoon poppy seeds.
Brush the seasoned melted butter liberally over the rolls.
Bake the sliders, uncovered, in a preheated oven for 20 minutes.
Remove and serve hot.
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 sincerely hope you’ve enjoyed today’s recipe for breakfast sliders as much as I’ve enjoyed bringing it to you!
I’ve decided to coordinate this Breakfast Slider recipe with (what else?), my hand painted BREAKFAST at Tiffany’s inspired coffee mug. It’s my little pun.
Should you have any questions regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!