Sheet pan of pull-apart breakfast slider sandwiches with egg and sausage

Sheet Pan Breakfast Sandwiches

Name: Sheet Pan Breakfast Sandwiches
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 24-count slider roll package; 14 large eggs; 1/2 tsp kosher salt; 12 pre-cooked sausage patties; 12 slices American or cheddar cheese; 3 tbsp butter; 1 tsp everything bagel seasoning; 1/2 cup hot sauce or ketchup

A dozen eggs and cheese baked between two layers of slider rolls.

Prep: 15 min
Cook: 22 min
Serves 12
Difficulty: easy

Eggs baked on a sheet pan, cut into squares, and layered on toasted buns with sausage and cheese. Ten sandwiches without flipping eggs one at a time.

561Cal

33gProtein

5gCarbs

45gFat

Ingredients

1 24-count slider roll package
14 large eggs
1/2 tsp kosher salt
12 pre-cooked sausage patties
12 slices American or cheddar cheese
3 tbsp butter
1 tsp everything bagel seasoning
1/2 cup hot sauce or ketchup

Instructions

Heat the oven: Heat oven to 350°F. Slice the connected roll block horizontally into tops and bottoms without separating individual rolls.
Bake the egg sheet: Whisk eggs with milk, salt, and pepper. Pour into a parchment-lined quarter sheet pan to roughly slider dimensions. Bake until just set—don't overbake or eggs turn rubbery.
Trim and assemble: Trim egg sheet to fit the roll block. Place bottom halves on a lined sheet pan, add sausage, egg sheet, cheese, and top halves. Press gently to align seams.
Final bake: Brush tops with melted butter and optional everything seasoning. Bake until cheese melts and tops turn lightly golden.
Cut and serve: Rest 5 minutes, then cut along roll seams with a sharp knife. Serve warm from the pan or transfer to a baking dish for the line.

Station workflow

Measure the roll block before baking the egg sheet—trim once, not twice, for clean sandwich edges.
Use parchment to lift the egg sheet out of the quarter pan for easier trimming and placement.
Cut seams with a long serrated knife in one pass per row to avoid squashing the stacks.

Cleanup

Discard parchment with baked-on egg residue instead of scraping—saves time on busy mornings.
Wipe the sheet pan while warm with a damp towel before butter glaze hardens on the rim.

Leftovers

Wrap sandwiches individually in foil and reheat at 325°F for 10 minutes until cheese remelts.
Split leftovers and griddle cut-side down for a crisp second-day version with fresh hot sauce.