Breakfast Sliders make any morning better! These Hawaiian Roll Breakfast Sliders are egg sandwiches loaded with bacon, sausage and cheddar, brushed with a maple butter topping. The perfect hearty handheld breakfast!
Reasons You’ll Love These Breakfast Sliders
A satisfying sandwich – These cheesy breakfast sliders are packed with protein to get your day off on the right foot.
Savory and sweet – The sweet Hawaiian roll and hint of maple pair perfectly with the smoky bacon and sausage.
Make ahead option – You can assemble the breakfast sliders the night before, then bake them fresh in the morning!
Customize for your taste buds – Feel free to adjust the toppings based on what your family likes. You could even make these without the meat for a vegetarian option.
Freezer friendly breakfast sliders – Make a big batch then stash them in the freezer for an easy weekday breakfast on-the-go.
Sliders aren’t just for burgers anymore. Grab a few classic breakfast ingredients and turn them into delicious breakfast sliders with this easy recipe.
This is an overview of the ingredients you will need to make this delicious breakfast slider recipe. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the page.
Ingredient Notes and Substitutions
- Breakfast Sausage – Whichever breakfast sausage you prefer will work here. Jimmy Dean is my personal favorite, I use it in my Biscuits and Gravy as well as my Sausage Pasta. While you can use sausage patties, using the tube style sausage allows you to have the perfect size sausage for these sliders, which helps to keep the sausage in place when serving and eating.
- Bacon – Breakfast just isn’t breakfast without bacon! If however you feel that two meats is too much for you in this recipe, I would suggest leaving out bacon and keeping the sausage. That said, the bacon really adds to the flavor.
- Maple Syrup – The touch of sweet the maple syrup brings really makes these sliders outstanding. I suggest using a pure maple syrup. If you don’t have maple syrup, some other options would include pancake syrup, agave syrup or even honey. You can also leave it out entirely. It’ll still be delicious.
- Hawaiian Rolls – Hands down these are best when made with Hawaiian rolls. Other rolls can absolutely be used, but their flavor and texture really make this a breakfast homerun. They are also perfectly sized for this recipe.
- Green onions or chives – If you love the flavor of green onions or chives, you’ll love them in these breakfast sliders. However if you aren’t a fan, just leave them out.
How To Make Breakfast Sliders
Let’s discuss the steps you’ll take to make the best breakfast slider sandwiches. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe.
- Preheat the oven to 350 degrees F. Place pork sausage onto 9X13 inch (or similar size) baking pan and form it into a rectangle that is a little larger than the size of your dinner rolls rectangle. The sausage will shrink down while cooking. Bake for 25 minutes or until fully cooked.
- While sausage is baking, line a baking sheet with parchment paper and lay strips of bacon on the sheet. Once sausage is done, bake this for 10 minutes or until crispy.
- While other ingredients are baking, whisk the eggs with the milk, chives, and pepper. Melt 1 tablespoon of the butter in a medium to large skillet and swirl to coat, then pour in the egg mixture. Stir often until the eggs are just cooked, approximately 5 minutes.
- Keeping the dinner rolls attached in one block, slice through the whole block. to create one top and one bottom. Place the bottom of the buns into a 9X13 baking pan or glass dish. Set the tops aside
- Once all ingredients are cooked, assemble the sliders. Sprinkle 2 cups of shredded cheese evenly over the bottom buns.
- Place the sausage (as one large block if possible) onto the cheese layer.
- Place the scrambled eggs over the sausage.
- Crumble the bacon and sprinkle this over the eggs. Sprinkle the remaining cheese over the bacon. Place the block of bun tops over the layer of cheese.
- Melt the remaining 4 tablespoons of butter and stir in the 2 tablespoons of maple syrup. Brush this mixture over the buns. Bake the sliders for 10-15 minutes or until the tops are golden, then remove from oven an serve.
Recipe Tips and Advice
Storage: Leftover breakfast sliders should be wrapped well and may be kept refrigerated for up to 3 days or frozen for up to 2 months.
Reheating: These reheat well in the microwave. From frozen they only take about a minute to reheat nicely. If they are refrigerated they should be heated thoroughly in about 30 seconds.
Make Ahead: You can fully assemble these sliders ahead of time, then placing the tray of sliders into the fridge. Bake them the next morning and they will be great!
More Delicious Breakfast Recipes
Breakfast Recipes
We love breakfast recipes! Here are some that I highly recommend…
- Sheet Pan Pancakes
- Pillsbury Monkey Bread
- Giant Homemade Cinnamon Rolls
- Blueberry Pancakes
- Fluffy Pancakes
- French Toast Casserole
- Sheet Pan Eggs
- Biscuits and Gravy Casserole
Breakfast Sliders
Ingredients
- 20 ounces breakfast sausage
- 8 slices bacon
- 8 eggs
- 1/4 cup milk
- 1 tablespoon chives
- 1/4 teaspsoon pepper
- 12 Hawaiian Rolls other rolls can be used
- 3 cups shredded cheese divided
- 5 tablespoons salted butter divided
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 350 degrees F.
- Place pork sausage onto 9X13 inch (or similar size) baking pan and form it into a rectangle that is a little larger than the size of your dinner rolls rectangle. The sausage will shrink down while cooking. Bake for 25 minutes or until fully cooked.
- While sausage is baking, line a baking sheet with parchment paper and lay strips of bacon on the sheet. Once sausage is done, bake this for 10 minutes or until crispy.
- While other ingredients are baking, whisk the eggs with the milk, chives, and pepper. Melt 1 tablespoon of the butter in a medium to large skillet and swirl to coat, then pour in the egg mixture. Stir often until the eggs arejust cooked, approximately 5 minutes.
- Keeping the dinner rolls attached in one block, slice through the whole block. to create one top and one bottom. Place the bottom of the buns into a 9X13 baking pan or glass dish. Set the tops aside
- Once all ingredients are cooked, assemble the sliders. Sprinkle 2 cups of shredded cheese evenly over the bottom buns. Place the sausage (as one large block if possible) onto the cheese layer. Place the scrambled eggs over the sausage. Crumble the bacon and sprinkle this over the eggs. Sprinkle the remaining cheese over the bacon. Place the block of bun tops over the layer of cheese.
- Melt the remaining 4 tablespoons of butter and stir in the 2 tablespoons of maple syrup. Brush this mixture over the buns.
- Bake the sliders for 10-15 minutes or until the tops are golden, then remove from oven an serve.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Shelah says
I chose canadian bacon, which what I had on hand. I wanted to try in the crockpot. After trial and error, I finally perfected so that they didn’t get overdone. I lined the sides, and bottom with folded layers of aluminum foil shiny side out. Baked on high about 1 hour or until cheese melts. Then set to warm. I used parchment paper between layers to stack in the crockpot. I tried to use my casserole crockpot, but could only get a single layer of 15, sanwhiches. I need many for a brunch.
Karyn P says
I baked my eggs (after whipping them) on a small flat sheet pan I bought at the dollar store. Super easy and the egg stays in place just like the ones you get at McDonald’s.
Stacey says
I’ve made this a half dozen times. It is incredible and everyone loves it. I skip the bacon, just do the sausage. The maple syrup/butter topping takes it to the next level! A little sweet with savory. So good!
V.Phan says
When the sliders are made the day before then baked after, do you find that the sliders come out a bit dry?
Christi Johnstone says
With the eggs and the cheese they aren’t so bad. As with most foods, the day they are made is always going to be their freshest, but this is pretty decent reheated.
Nickole J. says
Made this for dinner tonight. Loved it. Came out perfect and the sweet hint of syrup makes it. Tasted similar to a McGriddle but even better. Thank you for the recipe!!