Breakfast Egg and Sausage Sliders are the little breakfast heroes you pull out when you need something fast, crowd-pleasing, and totally satisfying. Soft slider buns cradle seasoned breakfast sausage, pillowy scrambled eggs, and melty cheese — all brushed with butter and toasted to golden perfection for quick family breakfasts, brunches, or a grab-and-go office morning. If you like hearty sausage-forward recipes, you might also enjoy this comforting creamy parmesan Italian sausage ditalini soup for a cozy dinner option.
Why you’ll love this dish
These sliders hit so many breakfast needs: they’re fast to assemble, easy to scale up for a crowd, and wildly customizable. Kids love the small size, hosts appreciate the make-ahead possibilities, and cooks will enjoy the minimal cleanup.
“Hands-down the most requested brunch item at our house — quick, kid-approved, and always gone in minutes.” — a regular slider test-cooker
Perfect occasions: weekend brunches, potlucks, holiday morning spreads, or a simple school-day prep if you assemble the night before.
How this recipe comes together
This recipe is a three-part assembly: cook the sausage, gently scramble the eggs, and stack everything on slider buns before a short bake to melt the cheese and toast the tops. Expect about 25–30 minutes total: 10 minutes of hands-on cooking for sausage and eggs, 5–10 minutes of assembly, and a 12–15 minute bake to finish.
Quick overview:
- Brown and drain the sausage.
- Soft-scramble the eggs in the leftover pan for flavor.
- Layer sausage, eggs, and cheese on bun bottoms, cap with tops, butter, and bake.
What you’ll need
- 12 slider buns (dinner rolls work; Hawaiian rolls add sweetness)
- 1 pound breakfast sausage (bulk breakfast sausage — spicy or mild as you prefer)
- 8 large eggs
- 6–8 cheese slices (cheddar, American, or Monterey Jack) — use 6 for thin coverage, 8 for extra melt
- 2–3 tablespoons butter, melted (for brushing tops)
- Salt and freshly ground black pepper, to taste
Notes and substitutions:
- Vegetarian: swap the sausage for a plant-based breakfast sausage crumble.
- Dairy-free: use dairy-free butter and plant-based cheese slices.
- Low-carb: use small lettuce wraps or low-carb slider buns.
- If your buns are very soft, split and toast the bottoms lightly before assembling so they don’t get soggy.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Lightly grease a baking dish large enough for a 3×4 arrangement of slider buns.
- In a skillet over medium heat, crumble the breakfast sausage and cook, stirring occasionally, until fully browned and no pink remains (aim for 160°F internal for pork sausage). Transfer the cooked sausage to a plate and drain any excess fat if needed.
- Using the same skillet (leave a teaspoon of sausage fat for flavor or wipe clean for less grease), whisk the eggs with a pinch of salt and pepper. Cook over medium-low heat, stirring gently, until the curds form and the eggs are just set but still moist — remove from heat slightly underdone since they’ll finish warming in the oven.
- Slice the slider buns in half horizontally and place all bottom halves snugly in the prepared baking dish.
- Evenly distribute the cooked sausage over the bun bottoms, then spoon the scrambled eggs across the sausage layer. Lay cheese slices over the eggs (tear slices if needed to cover evenly).
- Place the top halves of the buns over the cheese. Brush the tops with melted butter. Cover loosely with foil if you prefer softer tops, or leave uncovered for a more toasted finish.
- Bake for 12–15 minutes, until the cheese is melted and the buns are lightly toasted. Let rest 1–2 minutes, then serve warm.
What to serve it with
These sliders pair well with quick, fresh sides: a simple green salad, fresh fruit salad, or crisp hash browns. For a larger brunch spread, complement them with roasted vegetables or a slow-cooked protein — try adding a hearty option like slow-cooker garlic butter chicken and veggies to keep fingers happy and guests satisfied.
Serving tips:
- Offer hot sauce, ketchup, or grainy mustard on the side.
- For a buffet, keep sliders warm in a low oven (200°F) covered with foil until serving.
Storage and reheating tips
- Refrigerator: Cool sliders to room temperature (no more than 2 hours), then store in an airtight container or wrapped tightly in foil for up to 3–4 days.
- Freezing: Individually wrap cooled sliders in plastic wrap and place in a freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating from chilled: Preheat oven to 350°F, place sliders in a baking dish, cover with foil, and heat 12–15 minutes until warmed through. For a single serving, a toaster oven for 6–8 minutes works well.
- Reheating from frozen: Thaw overnight and reheat as above, or bake from frozen at 350°F for 20–25 minutes covered, then uncover for 5 minutes to crisp the top.
Food safety: always reheat to an internal temperature of 165°F for leftovers.
Helpful cooking tips
- Don’t overcook the eggs: remove them from the heat when slightly underdone because residual heat will finish them in the oven.
- Use the same skillet for eggs after sausage to pick up browned bits and boost flavor. Wipe excess grease if you want less fat.
- If your cheese is slow-melting, tear it into smaller pieces to help it melt evenly.
- For prettier sliders, press the bun tops down gently before brushing with butter so they’re snug for even heating.
- Make-ahead shortcut: assemble the dish the night before, cover, and bake in the morning (add 2–3 extra minutes to baking time if chilled).
Creative twists
- Breakfast-to-dinner: swap the breakfast sausage for Italian sausage seasoned with fennel and top with marinara and provolone.
- Southwest: add chopped green chilies, pepper jack cheese, and a smear of chipotle mayo.
- Loaded: sprinkle chopped scallions and crispy bacon bits over the eggs before adding cheese.
- Healthier: use turkey breakfast sausage and whole-grain slider rolls; add spinach to the eggs for greens.
- Slider bar: bake plain sliders and set out toppings (sliced avocado, salsas, pickled jalapeños) for guests to customize.
Common questions
Q: How long does this take start to finish?
A: Expect about 25–30 minutes total: roughly 10 minutes to brown sausage and scramble eggs, 5–10 minutes to assemble, and 12–15 minutes to bake.
Q: Can I assemble these the night before?
A: Yes. Assemble and cover the baking dish, then refrigerate. Add a couple of extra minutes to the bake time if starting from chilled so the cheese melts through.
Q: Can I freeze the sliders?
A: Yes — wrap individually and freeze up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through, about 12–15 minutes covered.
Q: What’s a good cheese to use?
A: Cheddar, American, or Monterey Jack all melt well. Use sharper cheddar for more flavor or American for classic creamy meltiness.
Q: Any tips for feeding a crowd?
A: Double or triple the recipe and use multiple baking dishes, or bake in batches and keep finished sliders warm on a sheet pan in a 200°F oven.
If you want more make-ahead breakfast ideas or crowd-pleasing mains, these sliders are a quick, flexible option that you can tailor to almost any taste.