Can I use regular dinner rolls instead of Hawaiian rolls?

Yes, absolutely! While Hawaiian rolls provide that distinctive sweet-savory combination, regular dinner rolls work great too. You might want to add an extra teaspoon of maple syrup to the butter mixture if using less sweet rolls.

How do I prevent the bottoms from getting soggy?

The key is creating a cheese barrier! Make sure to place a good layer of cheese directly on the bottom buns before adding the eggs. Also, don't let the assembled sliders sit uncooked for too long before baking.

Can I make these vegetarian?

Definitely! Simply substitute the sausage patties with vegetarian breakfast patties, or add a layer of roasted vegetables like mushrooms and bell peppers. The eggs and cheese will still provide plenty of protein.

My family doesn't like maple syrup. Is there an alternative?

The maple flavor is quite subtle when combined with butter, but you can substitute honey or even a savory herb butter if you prefer. A mixture of melted butter with a touch of brown sugar and a hint of mustard makes a delicious alternative topping.

Sausage Egg and Cheese Breakfast Sliders Recipe

Description

These Sausage Egg and Cheese Breakfast Sliders are the perfect combination of savory breakfast flavors packed into soft and buttery Hawaiian rolls. They are ideal for feeding a crowd, whether it’s a family breakfast or a brunch gathering. Loaded with fluffy scrambled eggs, melted cheddar cheese, and delicious sausage patties, all topped with a buttery maple glaze, these sliders are a delightful way to start the day!

Ingredients

Units Scale

Breakfast Sliders

1/2 cup salted butter, divided
10 large eggs
16 pack Hawaiian rolls
15 cooked breakfast sausages (no need to preheat)
10 large slices of cheddar cheese (approximately 3/4 pound, divided in half; 5 slices per layer)
1/4 cup pure maple syrup

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Instructions

Preheat the Oven
Preheat the oven to 350°F to prepare for baking the sliders later.
Scramble the Eggs
Heat 1 to 2 tablespoons of butter in a large skillet over medium-low heat. In a medium mixing bowl, whisk the eggs until fluffy and fully combined. Pour the eggs into the skillet with the melted butter. Cook over low to medium heat, lifting gently with a silicone spatula as they scramble. Continue scrambling until the eggs are completely cooked through, and then set them aside.
Prepare the Rolls
Arrange the Hawaiian rolls in a 9×13 casserole dish, ensuring they fit snugly. Remove the rolls and slice off the tops in one single layer. Place the bottoms back into the dish and set the tops aside.
Assemble the Layers
Spread the scrambled eggs evenly across the bottom layer of rolls in the dish. Cover the eggs with half of the cheddar cheese slices. Place a sausage patty on top of each roll. Add an additional layer of cheddar cheese slices on top of the sausages. Finally, place the tops of the rolls back into their original position.
Add the Maple Butter Glaze
Melt the remaining butter in a microwave-safe bowl. Whisk in the maple syrup until fully combined. Drizzle the glaze over the rolls and use a pastry brush to spread it evenly across the tops.
Bake the Sliders
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes, or until the cheese is melted and the sliders are thoroughly heated. Remove the foil and bake for an additional 5 to 10 minutes to brown the tops of the rolls.

Notes

For the cheese, Tillamook’s pre-sliced medium cheddar works wonderfully and requires about 5 slices per layer. You can also use grated cheese for quicker melting.
The secret to creamy and soft scrambled eggs is cooking them slowly over low heat. For added flavor, you can season the eggs with salt and pepper.
Pre-fitting the rolls in the baking dish before slicing ensures that they align neatly when assembled.
Don’t skimp on the butter—it deeply enhances the flavor of both the top and bottom halves of the rolls, making these sliders extra delicious.

Nutrition

Serving Size: 1 slider
Calories: 210
Sugar: 4g
Sodium: 320mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 8g
Cholesterol: 80mg