Brown the breakfast sausage and drain on paper towels if needed, set aside.

Spray a 13 x 9 baking dish with cooking spray.

Lay the bottom layer of the sliced Hawaiian rolls into the bottom of the baking dish. Set aside.

In a large bowl, whisk together the eggs, milk, salt, pepper, 1 teaspoon of the dehydrated onion, and the dry mustard.

Heat a large skillet over medium heat. Add 2 tablespoons butter.

Add the prepared eggs to the skillet and scramble to your desired doneness., Keep warm.

Lay the sliced cheese on the bottom layer of the rolls in the baking dish.

Top the cheese slices evenly with the cooked scrambled eggs.

Layer the cooked breakfast sausage evenly over the eggs.

Top the eggs and sausage with an even layer of the shredded cheese.

Place the top layer of the Hawaiian rolls onto the casserole.

In a small bowl, microwave 4 tablespoons of butter on low power to melt.

Stir in the poppy seeds and remaining dehydrated onions into the butter.

Liberally brush the butter mixture over the topped sliders.

Bake in a preheated oven for 15 minutes, or until the rolls are golden and the cheese is melted.

Serve immediately.