Make-ahead breakfast sliders that actually hold up; easy, cheesy, family-approved sliders perfect for brunch, potlucks, or busy mornings. Don’t take my word for it, see what readers say!
⭐️⭐️⭐️⭐️⭐️ Cindy raved: “Wow! Took these to church for the set up team today and cannot tell you how many compliments and thank yous I received! All the hungry men devoured them and one of the ladies even mentioned the awesome breakfast in her list of praises!”
⭐️⭐️⭐️⭐️⭐️ Another reader said: “Made this recipe for tailgating and it was fabulous. The crowd loved them. The sauce totally made the recipe.” ~ Deb
Why You’ll Love these Breakfast Egg Sandwich Sliders
- Simple Ingredients: One of the best things about simple recipes is that the ingredients are basic and classic.
- Serve a Crowd: This Mini breakfast sandwich is loved by kids and adults alike.
Best Breakfast Sandwich Ingredients
- Hawaiian Dinner Rolls: Buttery and sweet, King’s Hawaiian dinner rolls are the perfect size for these little egg sandwich sliders. I usually buy the classic Sweet Hawaiian rolls! Any good brioche style soft roll will work.
- Pork Breakfast Sausage: I like to use all-natural pork sausage to form the patties for the best flavor and healthier than highly processed frozen patties.
- Eggs: I always use large eggs (<<-my fave) for baking and cooking; whisk eggs for softly scrambled eggs.
- Butter: Melted butter is used as the topping as well as to scramble the eggs.
- Cheese slices: For this cheesy recipe, I like to use both American and cheddar cheese slices, one to melt onto each side of the buns. I purchase organic American cheese.
- Maple syrup: Use your favorite maple syrup; pure maple syrup is best in this recipe for Hawaiian roll sliders. To reduce the sugar, you could also use a maple syrup replacement.
Get the full recipe in the recipe card below.
Recommended Equipment for Egg Sliders
- Baking Dish – You can use a 9×13-inch baking dish or a 10×7-inch dish works great too. These Staub casserole dishes are my favorite, and they clean up like a charm! Or you can split between two smaller square pans if you need too or even on a sheet pan if desired.
- Large Skillet – Non-stick works best for eggs, this is my go-to everyday pan!
How to Make a Breakfast Sandwich with Hawaiian Rolls
Lightly spray the pan with cooking oil and preheat the oven to 350°F (175 °C).
Step 1 | Cook the Sausages
Heat a large skillet over medium heat. Shape sausage into patties slightly larger than the rolls and cook until just done (they’ll finish in the oven). Transfer to a paper towel–lined plate to drain.
Step 2 | How to make a scrambled egg sandwich
The secret? Cook the scrambled eggs in the same skillet as the sausage for extra flavor. Add a little butter if needed. Whisk the eggs with salt and pepper, then cook over medium-low heat, gently stirring with a spatula until they are soft and just set, a soft scramble if you will.
Step 3 | Prepare the Rolls
Now for the rolls! Slice the Hawaiian rolls in half lengthwise using a sharp serrated knife, splitting the tops and bottoms into two large pieces. Slice the bottom half of the rolls slightly thicker than the top.
Place the bottom half in the sprayed baking dish and set the tops aside.
Step 4 | Assemble the Hawaiian roll breakfast sliders
Start with American cheese slices on top of the buttery rolls and scoop the scrambled eggs on top. Spread them evenly over all the roll bottoms.
Add the sausage patties in an even layer over the eggs. Then, top with a slice of cheddar cheese. Place the top buns on top.
Step 5 | Buttery Maple Topping
Stir melted butter with sweet maple syrup into a small bowl. Brush the butter mixture over the top of the rolls and sides of the Hawaiian buns, allowing the sticky sauce to drip down the sides and between the rolls. It may seem like a lot, but trust me, use it all!
Finally, bake for 15-20 minutes or until the cheese is melted and bubbly. Time to dig into these hot, cheesy, and sweet egg sandwich sliders!
Recipe adapted from Jones Dairy Farm.
Best Breakfast Sandwich Recipe Tips
- Perfect Eggs: Use a lower heat and stir frequently to make the perfect soft-scrambled eggs. You can also add a little milk to the mixture to add to the creaminess.
- The Rolls: Slice the Hawaiian rolls using a serrated knife, with the bottoms slightly thicker than the tops.
Variations & Substitutions
This breakfast sandwich recipe is perfect for customization. Here are some excellent ideas for how to change this recipe up and make it yours:
- Use your favorite slice of cheese! Instead of American and cheddar slices, try Pepper Jack, extra-sharp cheddar, or mozzarella cheese. For a more unique flavor, add gouda or Swiss cheese slices. The goal = melty cheese!
- You can replace the sausage and make bacon egg sandwiches. You can also use Canadian bacon or omit the meat altogether. Or use leftover Christmas or Easter ham! If using bacon, cook up crisp, because hello crispy bacon!
- Instead of using maple syrup, try organic honey or simple agave for the sauce.
- Spice – Add some dashes of hot sauce, a teaspoon of Worcestershire sauce or a few shakes of cayenne pepper.
- Use Egg Whites | If you are searching for a recipe that is a bit healthier, well this might not be it, but try making it with a little less cheese, use turkey sausage or bacon and use half egg whites and half whole eggs.
- Reduce Butter & Maple Syrup | Reduce the butter and maple syrup by half, brushing the sliders well, you won’t get the classic crispy, buttery bottoms, but they will still taste amazing.
- Change up the bread: Try using pretzel sliders or even mini bagels!
If you like these mini breakfast sandwiches, then try these reader favorites Hammy Sammies, Roast Beef Sliders and Philly Cheesesteak sliders or these leftover Turkey and Cheese Sliders. YUM! And wouldn’t these be great on this Pancake Breakfast Charcuterie Board?! Yes, yes, they would!
Make Ahead Breakfast Sliders (Freeze)
To Freeze Before Baking: Assemble sliders in a baking dish, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw at room temp for 30–60 minutes, then bake at 350°F. Remove foil for the last 5 minutes. You may need to add a few extra minutes if still cold.
To Freeze After Baking: Let the sliders cool completely, then wrap each one in foil (for oven use) or parchment/wax paper (for microwave use). Store in a freezer-safe bag or container.
To Reheat: Microwave: 30–60 seconds or warm in the oven/toaster oven baking at 350°F for 15-20 minutes.
Meal Prep Breakfast Sandwiches: Bake as directed, let cool completely, then wrap each sandwich in foil and place in a freezer bag. To reheat, remove foil, wrap in a damp paper towel, and microwave on medium power for 60–90 seconds, or until heated through. Add more time in 15-second bursts if needed.
Storage Tips
Refrigerate Leftovers: Wrap sliders in plastic wrap and store in an airtight container for up to 5 days.
Sliders for a Crowd: Keep baked sliders warm in a crockpot on the “warm” setting, wrapped in foil. Perfect for brunches, tailgating or busy mornings!
Frequently Asked Questions
You sure can! Make the egg and sausage sandwiches ahead of time and skip the baking step. Keep the sliders wrapped in plastic wrap in the refrigerator. When you’re ready to serve, remove them from the fridge 30 to 60 minutes before baking. See how to freeze them above.
Yes! Save time by baking the eggs in a muffin tin instead of frying. Preheat the oven to 350°F and spray a non-stick muffin pan. Crack one egg into each cup, season with salt and pepper, and bake until just underdone, they’ll finish cooking when you bake the sliders.
Instead of individual patties, you can bake them all together in the oven instead. Just press the all-natural sausage into a 10×7″ pan and bake at 350° F (175° C) for 25 minutes. Then, lay the one giant sausage patty on top of Hawaiian rolls, EASY!
Cook these in a foil pan for easy transport, and bring them to your next office potluck, family gathering, or game-day tailgate party! Or do as above for grab-and-go. Wrap sliders individually in foil, place them in a crockpot set on warm. Ready to eat breakfast!
What to serve with breakfast sliders
- Make it the ultimate breakfast and serve this Crack Bacon — you won’t regret it!
- Keep it bright and light with this Mexican Fruit Salad.
- Serve this blueberry limeade drink!
Don’t overcook your eggs or sausage. Remember that they will spend time in the oven, finishing the cooking process.
More Breakfast Ideas
- Fall Breakfast Charcuterie Board
- Try these low-carb, high-protein Instant Pot Egg Bites!
- Make our easy-peasy Air Fryer Sausage links to go with these recipes!
- A reader favorite is this Chile Relleno Casserole – super simple!
- Pumpkin Yogurt
- Biscuits and Gravy Casserole
- Apple Crumb Cake
- Overnight Cinnamon Crunch French Toast
A few of our favorite breakfast recipes:
Equipment
Ingredients
- 12 rolls Hawaiian Sweet Rolls or favorite brioche slider rolls
- 12 ounces pork sausage all-natural (or try turkey or chicken sausage)
- 10 large eggs
- ½ teaspoon kosher salt
- black pepper
- 1 tablespoon butter
- 6-8 slices American cheese I used organic, real milk American
- 6-8 slices Cheddar Cheese thin sliced, use your favorite cheese
- ½ cup butter melted (1 stick)
- ¼ cup maple syrup use real maple syrup
Instructions
- Preheat the oven to 350° F (175° C). Lightly spray a 9×13 or 10×7” pan, large enough to hold the Hawaiian rolls.
- Heat a large skillet over medium heat, form sausage into patties slightly larger than a dinner roll. Cook sausage in the skillet until cooked through, but not overly browned (they will continue cooking in the oven). Remove to a paper towel lined plate.12 ounces pork sausage
- For great flavor, scramble the eggs in the same skillet. Add a pat or two of butter if needed. Whisk eggs with some salt and pepper in a medium bowl until creamy and smooth, over medium-low heat pour in eggs, using a rubber spatula slowly scrape the bottom of the pan, scrambling the eggs soft. Remove from heat.
- Slice the Hawaiian rolls in half lengthwise (trying to keep together). Place the bottom half in a 7×10 or 9×13 inch baking dish, setting the tops aside.12 rolls Hawaiian Sweet Rolls
- Place American cheese slices on top of rolls, then scoop scrambled eggs on top of the cheesy rolls. Place the sausage on top evenly over the rolls, then top with cheddar cheese slices. Top with the buns.6-8 slices American cheese, 6-8 slices Cheddar Cheese
- Combine melted butter with maple syrup, stir to combine. Brush butter mixture over the tops and sides of the Hawaiian rolls, allow the sauce to drip down sides and between the rolls, use all of it, trust me!½ cup butter, ¼ cup maple syrup
- Bake for 15-20 minutes or until the cheese is melted and bubbly.
Notes
- If desired, press sausage into a 10×7” pan and bake at 350 degrees for 25 minutes, do this instead of making individual patties, lay on top of Hawaiian rolls.
- Use your favorite cheese, try Pepper Jack, Mozzarella, sharp cheddar.
- Replace sausage and make bacon egg sandwiches, or use Canadian bacon, or omit meat all together!
Nutrition
Deb
If I make the breakfast sandwichs ahead and put in frig, do you wait to put the sauce on next day?
You can do either way, Deb. I would probably wait and brush on just before baking.