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Sausage Egg and Cheese Sliders are my go-to easy breakfast sliders for feeding a crowd, with savory sausage patties, fluffy scrambled eggs, and melty American cheese all tucked into sweet, buttery Hawaiian rolls. You build them right in the pan and bake them until the tops are golden. They are perfect for holiday mornings, brunch, or meal prep. I make a 9×13 pan and they vanish before I can even pour the coffee. If you love a pan of sliders, they are the breakfast cousin to our ham and Swiss sliders.
Made with sausage patties, scrambled eggs, American cheese, and Hawaiian rolls brushed with butter, these sausage egg and cheese breakfast sliders bake up golden in one pan.
Sausage Egg and Cheese Sliders Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 12 sliders
- ⚡ Calories: 280kcal
- 🌶️ Flavor Profile: Savory sausage and egg with melty cheese on sweet, buttery Hawaiian rolls
- ✋ Difficulty: Easy, on par with our cheeseburger sliders
Quick Answer
To make sausage egg and cheese sliders, scramble whisked eggs with a splash of milk until just set. Slice a pack of Hawaiian rolls in half horizontally, keeping them connected, and set the bottoms in a 9×13 pan. Layer on the precooked sausage patties, top with American cheese, then spread the scrambled eggs over the cheese. Add the roll tops, brush with melted butter, and bake at 350 degrees for about 15 minutes until golden and the cheese is melted. These breakfast sliders are an easy, crowd-pleasing make-ahead breakfast that slices into 12 neat portions.
Jump to:
- Sausage Egg and Cheese Sliders Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Sausage Egg and Cheese Sliders
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Sausage Egg and Cheese Sliders FAQs
- Other Recommended Easy Slider Recipes
- Sausage Egg and Cheese Breakfast Sliders
Why This Recipe Works
Click to see the technique science
- Hawaiian rolls do the work. Sweet, soft Hawaiian rolls bake into a buttery, golden top and pull-apart bottom, holding all the sausage egg and cheese sliders together.
- Precooked sausage saves time. Using precooked sausage patties means these breakfast sliders come together in minutes with no extra skillet to scrub.
- Soft scrambled eggs stay fluffy. Cooking the eggs soft before baking keeps them tender instead of rubbery once the sliders go in the oven.
- A butter brush adds shine. Brushing melted butter over the roll tops gives them that bakery-style golden, glossy finish.
- One pan feeds a crowd. Built and baked in a single 9×13 pan, these sliders slice into a dozen portions, perfect for brunch or meal prep.
Why You’ll Love This Recipe
- They are the ultimate easy breakfast sliders, sausage, egg, and cheese all in one buttery, pull-apart pan.
- They feed a crowd from one pan and are great for holidays, brunch, or grab-and-go mornings.
- They are endlessly customizable and reheat beautifully, just like our
Key Ingredients
Just a handful of breakfast staples make these crowd-pleasing sliders.
- Hawaiian Rolls: Sweet, soft rolls that bake into a buttery, pull-apart base. Keep them connected for easy slicing.
- Sausage Patties: Precooked patties keep things fast. Use your favorite pork, turkey, or chicken breakfast sausage.
- Eggs and Milk: Whisked and softly scrambled for the fluffy egg layer.
- American Cheese: Melts into gooey, classic breakfast-sandwich flavor. Cheddar or Colby Jack work too.
- Butter: Brushed over the tops for a golden, glossy finish.
- Salt and Pepper: Simple seasoning for the eggs.
See recipe card for exact quantities.
Variations and Substitutions
These sausage egg and cheese sliders are easy to customize.
- Swap the meat: Use bacon, ham, or crumbled sausage in place of the patties.
- Change the cheese: Cheddar, pepper jack, or Colby Jack all melt beautifully.
- Add veggies: Layer in sauteed peppers, onions, or spinach with the eggs.
- Make them sweet and savory: Brush the tops with a little maple syrup along with the butter.
- Add a seasoning topping: Sprinkle everything bagel seasoning over the buttered tops before baking.
How to Make Sausage Egg and Cheese Sliders
- Whisk the eggs with the milk, salt, and pepper, then scramble in a skillet over medium heat just until set. Set aside.
- Slice the Hawaiian rolls in half horizontally, keeping them connected, and place the bottom halves in a 9×13 pan.
- Layer the sausage patties over the roll bottoms, cutting any to fit so the surface is covered.
- Quarter the American cheese slices and layer them evenly over the sausage.
- Spread the scrambled eggs evenly over the cheese, tucking any stray egg back on top.
- Add the roll tops, brush with melted butter, and bake at 350 degrees for about 15 minutes until golden and the cheese is melted.
Recipe Tips & Tricks
- Keep the rolls connected when slicing so you can build and cut all the sliders at once.
- Soft scramble the eggs, pulling them just before fully set, since they finish cooking in the oven.
- Cover with foil if the tops brown too fast, then uncover for the last few minutes.
- Brush every roll top with butter for an even, golden, glossy finish.
- Let them rest a few minutes after baking so they slice cleanly.
- Make ahead: assemble the sliders the night before, cover, and bake fresh in the morning.
Serving Ideas and Suggestions
Serve these sausage egg and cheese sliders warm, sliced into individual portions straight from the pan. They are the perfect easy breakfast for holiday mornings, brunch spreads, and busy weekdays.
Round out a brunch table with fresh fruit, hash browns, and coffee. They pair well with sweet treats like our Silly Girls Kitchen Homepage 2024
easy-crescent-roll-cinnamon-rolls-recipe/”>crescent roll cinnamon rolls.
For another pull-apart pan favorite, make our Silly Girls Kitchen Homepage 2024
cast-iron-baked-ham-swiss-sliders/”>ham and Swiss sliders for lunch or dinner.
Sausage Egg and Cheese Sliders FAQs
Yes. Assemble the sliders completely, cover, and refrigerate overnight. In the morning, brush with butter and bake as directed, adding a few extra minutes since they start cold. They are perfect for holiday breakfasts.
Hawaiian rolls give these breakfast sliders their signature sweet, soft texture, but any slider rolls or dinner rolls work. Just keep them connected so you can slice and serve them as a pan of sliders.
Reheat sausage egg and cheese sliders in a 300 degree oven, covered with foil, for about 10 minutes, or microwave individual sliders for 30 to 45 seconds until warmed through.
Yes. Wrap cooled sliders individually and freeze for up to two months. Reheat from frozen in the oven or microwave until hot in the center.
Precooked breakfast sausage patties are easiest, but you can use cooked sausage links sliced lengthwise or crumbled bulk sausage. Pork, turkey, or chicken sausage all work great.
Absolutely. One pack of Hawaiian rolls makes 12 sliders in a 9×13 pan. Simply make multiple pans for a bigger group, since these breakfast sliders are built for sharing.
Love a good pan of sliders? Try our ham and Swiss sliders next.
Planning brunch? Make our make-ahead overnight French toast casserole.
For a hearty morning, serve these with our golden homemade corned beef hash and eggs.
Love a handheld breakfast? Build these sliders, or pile the fillings onto a homemade English muffin.
Serve our Strawberry Cheesecake Stuffed French Toast alongside your favorite breakfast for a sweet-and-savory spread.
Serve these breakfast sliders with a slice of our easy avocado toast for a hearty morning spread.
Sausage Egg and Cheese Breakfast Sliders
Ingredients
- 8 large eggs
- 1 tablespoon Milk
- Salt and pepper to taste
- 12 Hawaiian Rolls
- 8 precooked sausage patties
- 4 slices American cheese
- 2 tablespoons salted butter melted
Instructions
- Preheat your oven to 350°F.
- In a bowl, whisk together the eggs, milk, and salt and pepper to taste.8 large eggs, 1 tablespoon Milk, Salt and pepper
- Pour the eggs into a large skillet and cook over medium heat, scrambling. Once eggs are cooked through, set aside.
- Slice the Hawaiian rolls in half to separate the tops or bottoms (keep the rolls together for this).12 Hawaiian Rolls
- Place the bottom half into a 9×13-inch pan.
- Layer the sausage patties onto the bottom of the sliced Hawaiian rolls. Cut any slices in half that you need to fit.8 precooked sausage patties
- Divide the cheese slices into quarters, layering the cheese on top of the sausage patties.
- Layer the eggs on top of the cheese evenly. Just place any egg that falls off of the sliders back on top.4 slices American cheese
- Top with the top Hawaiian rolls, and brush with melted butter.2 tablespoons salted butter
- Bake for 15 minutes, until the roll tops are golden brown and the cheese is melted.
Notes
- Even Layering: Ensure your eggs, sausage, and cheese are distributed evenly to guarantee every bite is as delicious as the last, and everyone gets an even portion.
- Sharp Serrated Knife: When slicing the Hawaiian rolls in half, use a long, sharp serrated knife to make the job easier and cleaner.
- Don’t Overcook: Keep an eye on your sliders in the oven. You want a golden brown top, not burnt.
- Reheating Tip: Reheating in the air fryer gives a lovely crispness to the roll tops.
- Add Moisture: If storing in the fridge, placing a damp paper towel over the sliders before reheating helps retain moisture.
- Freezer-Friendly: Make a big batch and freeze. They’re perfect for quick breakfasts during the week!
Nutrition
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