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
The Breakfast Sliders Everyone Fights Over (And I Totally Get Why)
Last weekend, I needed something fast and easy for brunch. Something I knew everyone would love. And let me tell you, people LOVED them! Guys, I really needed something easy as I was heading out of town the next day, and these couldn’t be easier.
There was even a friendly tug-of-war over the last one. They are that good! The first bite is a bit unexpected. Salty, savory sausage and eggs, topped with a buttery, sweet glaze. Oh my!
They are everything I need in an easy recipe:
- Super easy – especially if you use pre-cooked sausage patties.
- Assemble in minutes, then it’s just time in the oven
- That sauce! Buttery + maple-y sweet 😋
- My boys, they LOVE them!
You have to try my roast beef sliders or these easy cheeseburger sliders. For more, browse all my slider and sandwich recipes.
Best Breakfast Sandwich Ingredients
- Hawaiian Dinner Rolls: Buttery and sweet, Kings 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 or butter 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 rolls slightly thicker than the tops of rolls.
Place the bottom half of rolls 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 with 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!
- Ditch the sausage patties and just cook crumbled sausage and stir it right into the scrambled eggs.
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
Related Recipes You Might Like
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
janine
YUMMY !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I completely agree, Janine! Thank you! ☺️
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!!