These easy Mini Breakfast Sandwiches are like no other. Effortlessly feed a crowd with these amazing Hawaiian roll breakfast sliders! Soft scrambled eggs, sausage, and cheese with an amazing sauce—the BEST Breakfast Sliders Recipe!
Instead of a traditional egg sandwich with an English muffin, we use Hawaiian rolls and speed up the process, making these baked breakfast sliders with sausage.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Reasons to Love Breakfast 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.
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!
I got this recipe from a dear friend who brought these to a girl’s get-together. I was smitten then and there, I love a great breakfast egg sandwich recipe, but these — 100% easier and ah-mazing! Since then, I have remade them time and time again for potlucks, and every time, people RAVE about them. Yes, it’s one of those recipes!
Simple Ingredients for Mini Breakfast Sandwiches
- 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 Hawaiian sweet rolls, but you can use their other dinner rolls too! Any good brioche style soft roll will work.
- Pork 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
- Baking Dish – You can use a 9×13 inch baking dish or a 10×7 works great too, these Staub casserole dishes are my favorite and clean up likkity split! Or you can split between two smaller square pans if you need too.
- Large Skillet – Non-stick works best for eggs, this is my go-to everyday pan!
How to Make Mini Breakfast Sandwiches
Lightly spray the pan with cooking oil and preheat the oven to 350° F (175° C).
Step 1 | Cook the Sausages
Heat the large skillet over medium heat. Form the sausage into patties slightly larger than a dinner roll. Then, cook the all-natural sausage in the skillet until cooked through but not overly browned.
They will continue cooking in the oven. Remove the patties to a paper towel-lined plate to absorb some grease.
Step 2 | How to make a scrambled egg sandwich
What’s the secret to these tasty scrambled eggs? Cook them in the same skillet you used for the savory sausage patties—YUM! If necessary, add a pat or two of butter.
Whisk the eggs with some kosher salt and freshly ground black pepper in a medium bowl until creamy and smooth. Then, over medium-low heat, pour in the egg mixture. Using a rubber spatula, slowly scrape the bottom of the pan, scrambling the eggs soft, and remove from heat.
Step 3 | Prepare the Rolls
Now for the rolls! Slice the Hawaiian rolls in half lengthwise, splitting the tops and bottoms into two large pieces. Slice the bottom half 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
On to assembly! 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 evenly over the eggs. Then, top with cheddar cheese slices. Now you can close up the sandwiches with the tops of the buns you set aside earlier.
Step 5 | Buttery Maple Topping
Stir some melted butter with sweet maple syrup. Brush the butter mixture over the tops and sides of the Hawaiian rolls, allowing the sticky sauce to drip down the sides and between the rolls. It may seem like a lot, but trust me, use all of it!
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.
Fresh Tips for the Best Mini Breakfast Sandwich
- 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.
- You can replace the sausage and make bacon egg sandwiches. You can also use Canadian bacon or omit the meat altogether. Even better, use your leftover Christmas or Easter ham!
- 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.
Healthy Twists
- 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.
Storage Tips
Refrigerate Leftovers – If you happen to have leftovers—which, let’s face it, is highly unlikely—you can wrap the sliders in plastic wrap and place them in a tightly sealed container. Store them in the refrigerator for up to five days.
Grab-and-Go Breakfast – After baking, wrap sliders individually in foil and place them in a crockpot on the “warm” setting. That way, family or guests can grab a tasty breakfast slider at their convenience.
Tailgating Breakfast Sandwiches
Cook these in a foil pan for easy transport, and bring these breakfast sandwiches 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!
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 below.
Yes! Try this—rather than frying each egg one by one in the frying pan, bake them in a muffin tin in the oven before starting the rest of the recipe. You might like my Mock Eggs Benedict!
Preheat the oven to 350° F (175° C) and spray a non-stick muffin pan with cooking spray. Then, crack 12 eggs into one of the muffin spots and season with a pinch of salt and pepper. Bake until they are cooked slightly under how you prefer; remember that the eggs will bake a little longer in the oven.
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!
Make Ahead Breakfast Sliders (Freeze)
To freeze these mini breakfast sliders for later, wrap the unbaked egg sliders in a casserole dish with foil. Freeze for up to three months. When ready to bake, remove from the fridge and bring to room temperature for 30-60 minutes before baking at 350 degrees, removing the foil for the last five or so minutes. You may need to heat a bit longer.
Freeze after baking – Allow the sliders to cool completely. Wrap each sandwich individually in foil (if rewarming in the oven), wax paper, or parchment paper and store it in an airtight container or freezer bag.
Remove the breakfast sandwiches from the freezer and heat one or two in the microwave for 30 to 60 seconds. Preheat oven to 350° F (175° C) and bake for 15-20 minutes on a baking tray in an oven or toaster oven.
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
More serve with ideas:
- These are great for Christmas morning, so go all out and make this Chocolate Monkey Bread or this Chocolate Bread Pudding (both make-ahead recipes).
- Traditional Ooey-Gooey Cinnamon Rolls.
- How about some classic not-to-sweet scones? Try my Eggnog scones, Cinnamon Crunch scones or Orange scones.
I hope you loved this breakfast sliders recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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
Cindy
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!
Oh Cindy, thank you!! You made my year!!!!
Deb
Made this recipe for tailgating and it was fabulous. The crowd loved them. The sauce totally made the recipe.
Perfect for a tailgate, Deb! So glad you loved them and yes – that sauce!!
Paula
This is exactly what I’m looking for! I do have a couple of questions. You said make ahead and use within 24 hours. I really need mine to be more like 36 hours. Do you think that would be ok? Or should I go the freezer route, which is not my preference. Taking them to an out of town family reunion. Not sure everyone likes maple, would regular syrup taste good?
Hi Paula, I “think” they’d be ok. I’ve never tried 36 hours. I’d wait e
to put the sauce on them until you bake them. Unless you are talking about baking then reheating which case I think they’d be fine. As far as Maple goes, isn’t all pancake style syrup maple flavored? It really is a delicious flavor mixed with the butter. It doesn’t taste overly maple. But do what works for you . Let me know how it goes.
Denise
Hi, I made these in advance for Xmas brunch, baked, cooled, wrapped individually in foil and froze. I would like to reheat them and keep them warm in a crockpot Xmas day for people to eat as they come and go. What’s the best way to reheat them? I would like them to crisp up a bit. Should I unwrap each when reheating? Thanks and happy holidays.
Hello Denise, way to go baking things ahead! I’m impressed. If you reheat them in the crockpot they won’t be crisp, but soft, however, nobody in my family minds them that way. If you want them crisp, you would need to put them in the oven again. I would cover them until warmed through, then take the foil off the last 5-10 minutes or so. Hope it helps! Merry Christmas!
Susannah
This recipe turned out so well! This is a new favorite at our house for sure.
Yay!! Love hearing that Susannah!
Louise
I made these for brunch and they were gobbled up! Next time I’ll make a double batch!
Thank you so much Louise, glad they loved them!
Nancy
Wow this egg breakfast sandwich was really fluffy and so delicious. It was an instant hit at home!
That is fantastic!
Suja md
Absolutely delicious; thank you for this fantastic recipe! Very straightforward and easy to make. The dish came out perfectly. I will make it again!!
Wonderful!!
Beth
Oh my, these breakfast sandwiches look like the perfect weekend treat! My kids are going to love them!
Fabulous Beth, I hope they do!
Jen
So perfect for brunch!! My kids enjoyed it!
Thanks so much Jen!
Dannii
These would be perfect for when we have guests staying over for breakfast.
Absolutely perfect, our guests have gobbled them up every time!
Michelle
Super simple and delicious for a quick and filling breakfast
Thank you Michelle!
Ana F.
We made this recipe today as written, and for all the cooking I have done in my life, I found this recipe to be one of the best things I’ve ever made. How often do you make something, eat it, and then continue to think about it all day long? It was that good.
Probably more often than I should! 🙂
Nathan
These breakfast sliders look absolutely incredible! I think I’ll use half bacon and half sausage when I make them. Such a perfect grab and go breakfast! Can’t wait to try them out 🙂
That is perfect Nathan!
Sharon
These breakfast egg sandwiches are a great way to batch-cook breakfast. They make geat leftovers to reheat and eat in the mornings too.
YES! They really are!
Vanessa
I love how easy these were to make! They were perfect for feeding my hungry boys and their friends. We are bacon lovers so we swapped the sausage for bacon – YUM!
Perfect for boys and their friends! And yum with bacon!
Mindy
Friends came to stay with us this weekend and I made this for breakfast. Everyone LOVED it and asked for the recipe. Thank you!
YAY! Thanks so much Mindy!
Lynn
Oh HECK yes! These rocked and even the kids loved them!
Mom win! YAY!
susan | the wimpy vegetarian
What a perfect recipe for a bunch! And I love the idea of keeping them warm in a crockpot. I often have a snowshoe party on New Years Day, and everyone comes back to our house for a late breakfast or early lunch. This will be perfect.
These would be perfect for your snowshoe party — wait a snowshoe party, I want to come!
Tasia
My family loves breakfast sandwiches and I can’t wait to surprise them with this recipe! Making them ahead to just pull out and warm up on a weekday morning makes it so easy. Thanks for another winning recipe!
So perfect for that Tasia, thank you!
Jules
I made a batch of these for tailgating and loved how easy they were. Everyone loved them and I loved having a couple leftover for lunch the next day!
Perfect! So glad everyone loved them!
Lynn Spencer
I’ve struggled to find a make-ahead brunch recipe that EVERYONE loves…this is it! The Maple/Butter topping takes this over the top!
Doesn’t it though! So glad you loved them!
Debi
These are a delicious and fun way to start the day! I used veggie sausage to make them vegetarian!
Love it Debi, such a great idea!
Jennifer
So fun and delicious for the brunch shower I had! They were gobbled up in minutes!
So great for a brunch!!