Sausage Egg and Cheese Breakfast Sliders
Published Date:
3/8/2026
Ingredients
12 Hawaiian sweet rolls
1 lb ground breakfast sausage
8 large eggs
1/4 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
6 slices sharp cheddar cheese
4 tablespoons unsalted butter, melted
1 tablespoon maple syrup
1 teaspoon dried parsley
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with non-stick spray.
In a large skillet over medium-high heat, cook the ground sausage until browned and no longer pink, breaking it up into crumbles as it cooks. Drain the excess fat and set aside.
In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour into the skillet (you can use the same one, wiped down) over medium-low heat. Scramble gently until just set but still slightly soft and moist, as they will continue cooking in the oven. Remove from heat immediately.
Without separating the individual rolls, slice the entire slab of Hawaiian rolls in half horizontally to create a bottom layer and a top layer. Place the bottom layer into the prepared baking dish.
Spread the cooked sausage evenly over the bottom layer of rolls. Top the sausage with the soft scrambled eggs, distributing them evenly. Place the cheese slices over the eggs to cover the surface. Place the top layer of rolls over the cheese.
In a small bowl, whisk together the melted butter and maple syrup. Brush this mixture generously over the tops of the rolls. Sprinkle with dried parsley.
Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes, or until the tops are golden brown and the cheese is melted. Serve warm.
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