Save Last Sunday morning I woke up to my housemates arguing over whose turn it was to cook breakfast. I shooed everyone out of the kitchen and started pulling together whatever was in the fridge. Thirty minutes later we were all eating these sliders, and the argument was completely forgotten.
My mom started making these for Christmas morning when I was in high school. The beauty was that she could prep everything the night before and just pop them in the oven while we opened presents. Now they are my go to when I host friends because they look impressive but are actually so simple to throw together.
- 8 mini slider buns: Soft brioche or Hawaiian rolls work beautifully here because they get slightly sweet and golden in the oven
- 8 small breakfast sausage patties: Look for ones that are roughly the same diameter as your buns so nothing hangs over the edge
- 4 large eggs: Room temperature eggs scramble more evenly and blend better with the seasonings
- 4 slices cheddar cheese: Sharp cheddar cuts through the richness but mild works if that is what your family prefers
- 2 tbsp unsalted butter: Softening the butter makes it so much easier to spread on the buns without tearing them
- 2 tbsp maple syrup: Real maple syrup matters here because the fake stuff has a weird aftertaste when heated
- 1 tbsp mayonnaise: This creates a moisture barrier so the buns do not get soggy from the eggs
- 1/4 tsp salt and 1/8 tsp black pepper: Season the eggs before cooking because it is harder to distribute evenly afterward
- Fresh chives: The only garnish you really need because they add color and a mild onion flavor
- Warm the oven:
- Preheat to 180°C (350°F) so everything is ready to go when assembly time comes
- Cook the sausage:
- Brown the patties in a nonstick skillet over medium heat for about 3 to 4 minutes per side until they are cooked through
- Scramble the eggs:
- Whisk eggs with salt and pepper then cook gently in butter over medium low heat until just set because they will cook a bit more in the oven
- Prep the buns:
- Slice them horizontally and spread a little mayonnaise on the bottom halves to protect against sogginess
- Build the sliders:
- Layer scrambled eggs then sausage then cheddar and finally a tiny drizzle of maple syrup on each bottom bun
- Assemble and brush:
- Place the tops on arrange on a baking tray and brush the bun tops with the remaining butter for that golden finish
- Melt and toast:
- Bake for 5 to 7 minutes until the cheese melts and the buns turn light golden brown
- Garnish and serve:
- Scatter fresh chives on top right before serving so they stay bright and crisp
Save These saved me during my apartment warming party last year. I made two batches and people stood around the kitchen island eating them straight off the baking tray. Nobody even touched the bagels I had bought as backup.
You can cook the sausage and scramble the eggs up to two days in advance. Just store them separately in airtight containers in the fridge and assemble when you are ready to bake.
Cheddar is classic but gouda adds smokiness that pairs beautifully with the maple syrup. Swiss works well if you want something milder and nuttier.
These are perfect alongside fruit salad or crispy hash browns for a full brunch spread. If you are serving them as appetizers cut each slider in half so people can grab them easily.
- Set out a small bowl of warm maple syrup for extra drizzling
- Offer hot sauce on the side for spice lovers
- Keep them warm in a low oven if people are grazing
Save There is something about food you can eat with your hands that makes mornings feel easier. These sliders turn breakfast into a occasion without anyone realizing how little effort it actually took.