Sausage, Egg and Cheese Breakfast Sliders with Hawaiian Rolls (under 30 Minutes)

Make Sausage, egg & cheese sliders baked with Hawaiian rolls in just 28 minutes. Family-approved for breakfast, lunch, or dinner!

Course Appetizer, Breakfast, Dinner, Lunch

Cuisine American

Prep Time 8

Cook Time 20

Total Time 28

Servings sliders

Calories 495.9kcal

Preheat oven to 350°F and coat a 9×13-inch baking pan with cooking spray.
Meanwhile, heat a medium frying pan on medium heat and lightly grease with butter (about 1 Tbsp) or cooking spray.
While the pan heats, crack and whisk the eggs together in a medium bowl until well combined. Season with salt and pepper, pour into the hot pan and cook eggs until fluffy, stirring often.
Slice the Hawaiian roll sheet in half horizontally to create two layers, keeping the buns attached. Place bottom later on a greased baking pan.
Layer the bread with the scrambled eggs followed by the sausage patties and slices of cheese. Top with the slider buns.
Melt 2 Tbsp of butter in the microwave for 30-45 seconds in a microwave-safe bowl. Combine with maple syrup to form your maple butter glaze. Brush sliders with glaze and bake for 15 minutes or until the tops are golden brown .

- Use a long, serrated knife to cut Hawaiian rolls in half, while keeping them attached. To keep the rolls steady, place your hand flat on top as you saw back and forth.
- If the cheese slices are too big, just cut them in half and criss-cross over the sausage when building the sliders.

- Cut a few sausage patties in half so they fit snugly and fill the gaps on your sliders.

- Sweetness is up to you—add more or less maple syrup to your maple butter glaze to taste.

- Don't overcook sliders. If the buns start browning too quickly, loosely cover the sliders with foil and continue baking until the cheese melts.

- Allow breakfast sliders to cool for a few minutes before slicing so they set and hold together better.