Description

Sausage, Egg & Cheese Breakfast Sliders with Maple Glaze

Name: Sausage, Egg & Cheese Breakfast Sliders with Maple Glaze : Sweet, Savory & Satisfying
Ingredients: 24 Hawaiian rolls; 32 oz breakfast sausage (pork, turkey, or chicken); 12 large eggs; 8 oz Colby Jack cheese, sliced; Salt & pepper, to taste; 2 tbsp unsalted butter, melted; 2 tbsp pure maple syrup; Everything bagel seasoning; Hot sauce; Diced green chiles & pepper jack cheese (Southwest twist); Finely diced apple & sage (fall flavor); Extra cooked bacon or ham

Soft, pillowy sliders with savory sausage, fluffy eggs, melty Colby Jack cheese, and a sweet maple-butter glaze—perfect for brunch, game day, or grab-and-go breakfasts!

Ingredients

Scale

Sliders:

24 Hawaiian rolls
32 oz breakfast sausage (pork, turkey, or chicken)
12 large eggs
8 oz Colby Jack cheese, sliced
Salt & pepper, to taste

Maple Glaze:

2 tbsp unsalted butter, melted
2 tbsp pure maple syrup

Optional Toppings & Twists:

Everything bagel seasoning
Hot sauce
Diced green chiles & pepper jack cheese (Southwest twist)
Finely diced apple & sage (fall flavor)
Extra cooked bacon or ham

Instructions

Preheat Oven
Preheat oven to 350°F (175°C). Optional: line a 9×13-inch baking dish with parchment for easy removal.
Cook Sausage
In a skillet over medium-high heat, crumble and cook sausage until browned. Drain excess grease.
Cook Fluffy Eggs
In a bowl, whisk eggs with salt & pepper (add 1 tbsp milk or cream for extra creaminess). Cook over low heat, stirring gently until soft and slightly underdone.
Slice Rolls & Layer
Slice the entire block of rolls horizontally. Place bottom half in the baking dish. Layer cooked sausage, scrambled eggs, and cheese slices evenly. Top with the other half of the rolls.
Add Maple Glaze
Mix melted butter and maple syrup. Brush generously over the tops of the rolls.
Bake
Cover with foil and bake 15 minutes. Remove foil and bake an additional 5 minutes until tops are golden and cheese is melted.
Slice & Serve
Slice along the roll perforations to make 24 individual sliders. Serve warm.

Notes

Prevent soggy bottoms: Drain sausage well and ensure eggs aren’t watery; optionally toast bottom rolls 5 minutes before assembling.
Make ahead: Assemble and refrigerate overnight; bake in the morning, adding 5–10 extra minutes if cold.
Freeze: Wrap individual sliders or whole block; freeze up to 2 months. Reheat in oven or microwave.
Custom flavors: Add spices, vegetables, or alternate cheeses to suit your taste.