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Breakfast Sliders Recipe

Breakfast Sliders

iamwinfred
These Breakfast Sliders are the ultimate crowd-pleasing morning meal — soft, buttery Hawaiian sweet rolls loaded with fluffy scrambled eggs, savory breakfast sausage, crispy bacon crumbles, and melty cheese, all baked together under a maple-garlic butter glaze until perfectly golden. They come together in just 40 minutes, can be assembled the night before, and are endlessly customizable, making them the go-to recipe for holiday brunches, weekend mornings, or any time you need to feed a hungry group with minimal effort.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12 sliders
Calories 320 kcal

Equipment

  • 9x13 inch baking pan
  • Large nonstick skillet
  • Mixing bowls Medium and large
  • Whisk
  • Spatula
  • Sharp serrated knife For slicing the rolls as a unit
  • Pastry brush Or spoon, for spreading the butter glaze
  • Aluminum foil
  • Cutting board

Ingredients
  

For the Sliders

  • 1 package Hawaiian sweet rolls 12-count package
  • 1 lb bulk breakfast sausage 450g; such as Jimmy Dean
  • 6 strips bacon cooked and crumbled
  • 8 large eggs
  • 3 tbsp milk 45ml
  • salt to taste
  • black pepper to taste
  • 6 slices American cheese or cheddar cheese

For the Butter Glaze

  • 4 tbsp unsalted butter 56g, melted
  • 1 tbsp maple syrup 15ml; pure maple syrup recommended
  • 1 tsp garlic powder
  • 1 tsp everything bagel seasoning optional but recommended; for topping
  • 1 tbsp Dijon mustard optional; adds depth to the glaze

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan with cooking spray or butter and set aside.
  • Cook the breakfast sausage in a large skillet over medium-high heat, breaking it into crumbles, for 7 to 9 minutes until fully browned. Transfer to a paper towel-lined plate to drain, then carefully discard most of the grease from the skillet.
  • Cook the 6 bacon strips in a skillet over medium heat for 3 to 4 minutes per side until crispy. Transfer to a paper towel-lined plate, let cool, then crumble into small pieces.
  • Whisk together the 8 eggs, 3 tablespoons of milk, salt, and pepper until frothy, then pour into the lightly greased skillet over medium-low heat. Gently fold the eggs until just barely set and still slightly glossy, then remove from heat immediately.
  • Without separating the rolls, use a serrated knife to slice the entire slab of Hawaiian rolls horizontally in half. Place the bottom sheet cut-side up in the prepared baking pan.
  • Layer the 6 cheese slices evenly over the roll bottoms, then top with the scrambled eggs, cooked sausage crumbles, and crumbled bacon. Place the top sheet of rolls over the fillings and press down gently.
  • Stir together the melted butter, maple syrup, garlic powder, and Dijon mustard (if using), then brush the mixture generously over the tops and sides of the rolls. Sprinkle with everything bagel seasoning if desired.
  • Cover the pan tightly with aluminum foil and bake at 350°F for 12 minutes.
  • Remove the foil and bake for an additional 6 to 8 minutes until the tops are golden brown. Rest for 3 to 5 minutes, then slice along the roll seams and serve warm.

Notes

  • Make ahead: Assemble sliders completely, cover with foil, and refrigerate overnight. Bake straight from the fridge, adding 5 extra minutes to the covered baking time.
  • Don't overcook the eggs: Pull the scrambled eggs off the heat while they still look slightly underdone and glossy — they finish cooking in the oven and dry out quickly if overdone at this stage.
  • Room temperature cheese melts better: Pull cheese slices out of the fridge 10 minutes before assembling so they melt more evenly during baking.
  • Prevent sogginess: Always drain cooked sausage and bacon on paper towels before layering — excess grease soaks into the rolls and makes them greasy rather than tender.
  • Roll alternatives: Brioche dinner rolls or potato rolls work well if you prefer a less sweet option. Adjust baking time slightly as density varies.
  • Cheese swaps: Cheddar, Swiss, pepper jack, provolone, and Gruyère all melt beautifully. Pepper jack adds heat; Swiss pairs especially well with ham.
  • Meat variations: Substitute deli ham for sausage, use turkey sausage for a lighter option, or load up with sautéed peppers, onions, and mushrooms for a vegetarian version.
  • Refrigerator storage: Store leftovers in an airtight container or wrapped tightly in foil for up to 3 days.
  • Freezer storage: Wrap individual sliders in foil and freeze in a zip-lock bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat wrapped in foil at 325°F for 10 to 12 minutes, or microwave a single slider wrapped in a damp paper towel for 45 to 60 seconds. For a crispier exterior, use an air fryer at 325°F for 4 to 5 minutes.

Nutrition

Serving: 1SliderCalories: 320kcalCarbohydrates: 18gProtein: 16gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 175mgSodium: 540mgPotassium: 180mgFiber: 1gSugar: 5gVitamin A: 10IUVitamin C: 2mgCalcium: 12mgIron: 8mg
Keyword breakfast sliders, brunch recipes, egg and sausage sliders, hawaiian roll sliders, make ahead breakfast
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