Breakfast Sliders

Name: Breakfast Sliders
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 packages Hawaiian sweet rolls; 12 breakfast sausage patties; 12 large eggs; 12 slices cheddar cheese; 1/2 cup butter; 3 tbsp maple syrup; 1 tsp Dijon mustard; 1 tbsp everything bagel seasoning

Mini sandwiches with sausage, egg, and maple glaze baked on one tray.

Prep: 18 min
Cook: 22 min
Serves 10
Difficulty: easy

Mini brioche buns with sausage, egg, and cheese — slider format for crews who want variety without cooking ten different things.

739Cal

39gProtein

13gCarbs

59gFat

Ingredients

2 packages Hawaiian sweet rolls
12 breakfast sausage patties
12 large eggs
12 slices cheddar cheese
1/2 cup butter
3 tbsp maple syrup
1 tsp Dijon mustard
1 tbsp everything bagel seasoning

Instructions

Heat the oven: Heat oven to 350°F. Line a rimmed sheet pan with parchment. Cook sausage patties until done and fold eggs into thin rectangles roughly the size of each roll.
Slice the roll block: Without separating individual rolls, slice the connected block horizontally into tops and bottoms. Keep the shape intact so assembly stays fast.
Layer the sliders: Place bottom halves on the pan. Add sausage, egg, and cheese to each roll. Cap with tops and press gently so stacks stay level.
Glaze and bake: Whisk melted butter, maple syrup, and Dijon. Brush generously over roll tops. Bake until cheese melts and tops turn golden and sticky.
Rest and pull apart: Rest 5 minutes, then cut along roll seams with a sharp knife or bench scraper. Serve warm from the pan or transfer to a baking dish for the line.

Station workflow

Cook all sausage and egg sheets before touching the rolls—cold protein slows the bake and steams the bread.
Brush glaze right before the oven; a second light brush at the 10-minute mark adds shine without sogginess.
Cut and serve from the sheet pan at the line so the crew pulls their own portion without a bottleneck.

Cleanup

Discard parchment with stuck glaze rather than scraping—it saves time on a busy morning cleanup.
Soak the griddle used for egg sheets immediately; folded egg residue hardens fast once cooled.

Leftovers

Wrap sliders individually in foil and reheat at 325°F for 10 minutes; add a fresh glaze drizzle after warming.
Split leftover sliders and griddle cut-side down for a crisp second-day breakfast with extra maple on top.