Easy Breakfast Sliders for Busy Mornings

These breakfast sliders are the little chaos-busters I pull out when mornings go sideways but I still want everyone fed with something warm and melty. Think soft Hawaiian rolls stuffed with soft-scrambled eggs, salty bacon or sausage, and drippy cheddar, all brushed with a buttery maple-Dijon glaze and baked until the tops go golden and the cheese oozes into all the nooks. They’re messy in the best way and genuinely doable before school drop-off or after soccer practice when everyone’s inexplicably starving again.

My crew inhales these. My husband swears they taste like a diner sandwich but without pants or small talk. The kids eat them in socks on the stairs (not my choice) and I’ve learned to double the batch because a “couple” leftover sliders disappear faster than my patience on a Monday. This recipe started as a “we’ve got rolls and eggs, now what?” situation and somehow turned into a house tradition for road trips, sleepover mornings, and those days when eggs are the only thing in the fridge.

How to Make It

Okay, first things first—get your oven heating to 350°F and line a 9×13 pan because we are not scrubbing cheese cement at 8am. Cook your bacon or sausage until crisp and happy; pull it onto paper towels so it doesn’t sog up the bread later. Now the eggs: low heat, butter in the pan, whisked eggs with a splash of milk, and take them off the heat when they’re still a little glossy. They’ll keep cooking in the oven, promise.

Slice the whole sheet of Hawaiian rolls like a giant bagel. Bottoms go in the pan, then a layer of cheese (this is your “don’t get soggy” shield), then those soft eggs, then the bacon or sausage, then more cheese if your heart says yes. Cap with the top buns. Melt butter with maple syrup and a dab of Dijon; brush it all over the tops like you mean it. Foil on, bake until the cheese melts, then foil off to get that golden top. Let it sit for a few minutes so it slices clean(ish). Good luck waiting.

✔Ingredient Notes

– Hawaiian rolls: The sweetness plays so well with the salty, but any soft dinner roll works. If they’re extra squishy, press them gently into the pan so they don’t slide around.
– Eggs: Low and slow. Overcooked eggs go rubbery in the oven. Pull them off the heat when they look barely set and shiny.
– Bacon or sausage: Cook till crisp and drain well. Grease = soggy bottom. Turkey sausage works too; just season it well.
– Cheese: Cheddar melts great, American is nostalgic, pepper jack if you like a kick. Shredded or slices—no one’s grading you.
– Butter + maple + Dijon: The glaze that makes it all sing. Honey works if maple is out. Dijon gives a little tang; skip if you hate it.
– Everything bagel seasoning: Optional sprinkle on top for crunch. Poppy seeds or sesame are solid backups.
– Veggies (optional): Sautéed peppers, onions, spinach, or mushrooms. Just cook out the moisture first so the sliders don’t weep.
– Hot sauce: Not mandatory, but a little drizzle over the eggs before layering is chef’s kiss.

✔Recipe Steps

1. Preheat oven to 350°F and line a 9×13 baking dish with parchment or spray with oil.
2. Cook 10 slices bacon (or 8 sausage patties) until crisp; drain on paper towels.
3. Soft-scramble 8 large eggs with 2 tbsp butter, a splash of milk, salt, and pepper; pull off heat just set.
4. Slice a 12-pack of Hawaiian rolls horizontally; place bottoms in the pan and layer 6–8 cheese slices, eggs, meat, then more cheese.
5. Whisk 3 tbsp melted butter + 1 tbsp maple syrup + 1 tsp Dijon; brush over tops, sprinkle everything seasoning, cover with foil.
6. Bake 12–15 minutes, uncover and bake 5–8 more until golden; rest 5 minutes, then slice and serve.

What to Serve It With

– Fresh fruit or a quick berry salad with a squeeze of lemon.
– Crispy hash browns or roasted potatoes if you’re feeling extra.
– Yogurt parfaits for balance, coffee for survival.
– Hot sauce, salsa, or a swipe of chipotle mayo on the side.

✔Tips & Mistakes

– Don’t overcook the eggs. They keep cooking in the oven—pull them early.
– Layer cheese on the bottom to block moisture from the eggs and meat.
– Drain the meat well. Grease = soggy rolls, and we’re not doing that today.
– Cover with foil first so the tops don’t scorch before the middles melt.
– Use a serrated knife to cut. Gentle sawing motion. Don’t press; they’ll squish.

✔Storage Tips

Pop leftovers into an airtight container in the fridge for 3–4 days. They reheat beautifully in the oven (350°F for 8–10 minutes) or the air fryer (320°F for 5–6 minutes). Microwave if you must—30–45 seconds—but the tops won’t stay crisp. Eat them cold straight from the fridge? Weirdly satisfying. Also a killer desk breakfast. To freeze: wrap individual sliders in foil, stash in a freezer bag up to 2 months; reheat in foil at 350°F for 15–18 minutes, then uncover to crisp.

✔Variations and Substitutions

– Meatless: Load up sautéed mushrooms, spinach, and peppers. A little smoked paprika gives that “bacon-y” vibe.
– Ham + Swiss: Classic. Add a swipe of Dijon under the cheese.
– Spicy: Pepper jack, jalapeños, and a drizzle of hot honey on top.
– Veggie-loaded: Fold chopped chives or green onions into the eggs; add roasted tomatoes (well-drained).
– Roll swaps: Gluten-free rolls work; just watch bake time—they brown faster. Croissants are dreamy but fragile; bake uncovered and shorter.
– Glaze tweaks: Honey ↔ maple syrup, yellow mustard ↔ Dijon. Add a dash of Worcestershire or coconut aminos if you want a deeper savory note.

Frequently Asked Questions

Easy Breakfast Sliders for Busy Mornings

These breakfast sliders layer savory sausage, fluffy eggs, and melted cheddar on soft Hawaiian rolls—quick to assemble, crowd-friendly, and perfect for busy mornings.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 package Hawaiian slider rolls (12-count)
• ▢ 1 pound breakfast sausage pork or turkey
• ▢ 8 large eggs
• ▢ 0.25 cup milk or half-and-half
• ▢ 1.5 cups shredded cheddar cheese or Colby Jack
• ▢ 3 tablespoons unsalted butter divided
• ▢ 1 tablespoon maple syrup optional, for sausage glaze
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon kosher salt divided
• ▢ 0.5 teaspoon black pepper
• ▢ 1 teaspoon everything bagel seasoning optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 9x13-inch pan with parchment and lightly grease. Slice the sheet of rolls horizontally to separate tops and bottoms.
• In a large skillet over medium heat, cook sausage, breaking it into crumbles, until browned and cooked through, 6–8 minutes. Stir in maple syrup, then drain excess fat.
• In a bowl, whisk eggs, milk, garlic powder, 0.5 teaspoon salt, and black pepper.
• Return skillet to medium-low. Melt 1.0 tablespoon butter, add the egg mixture, and gently scramble until just set and still glossy, 3–4 minutes. Remove from heat.
• Place the bottom slab of rolls in the pan. Evenly layer sausage, then eggs, then sprinkle cheddar over the top. Cap with the top slab of rolls.
• Melt the remaining 2.0 tablespoons butter; brush over the tops. Sprinkle with the remaining 0.5 teaspoon salt and everything bagel seasoning.
• Cover with foil and bake 10 minutes. Uncover and bake 5–7 minutes more until cheese is melted and tops are golden.
• Let rest 5 minutes, then slice along the seams into 12 sliders and serve warm.

Notes

Make ahead: Assemble, cover, and refrigerate up to 12 hours; add 5 extra minutes to the bake time if cold. Swap sausage for bacon or ham, or add diced jalapeños for heat. Leftovers keep 3 days in the fridge; reheat covered at 325°F until warm.