I have to confess, there was a time I used to skip breakfast altogether—too busy corralling grandkids, juggling Zoom meetings, and mentally planning dinner. But one morning when the little ones begged for “tiny sandwich surprises,” I whipped up these Breakfast Sliders on a whim. Let me tell you, our whole crew went wild. They were gooey, eggy, sausage-y perfection in bite-size form—pure morning magic.
These mini sandwiches are so craveable, they make even the sleepiest head perk right up. And the best part? You bake them all at once in a muffin tin—no skillet babysitting required. I honestly can’t remember the last time I felt this proud of something so easy (and yes, really!)—they’ve become my go-to weekend treat and a total crowd-pleaser whether you’re feeding grandkids, neighbors, or just your own hungry self.
Why You’ll Love This
- Crazy simple assembly—ready in under 20 minutes (you’ll want to make a double batch).
- Hands-off baking: pop them in the oven and carry on with coffee and conversation.
- Perfect for meal prep—grab a couple each morning for a protein-packed start.
- Kid-approved finger food—tiny buns + melty cheese = instant smiles.
- Super versatile—serve alongside fresh fruit, a green salad, or kettle chips.
- Customizable toppings—go mild with cheddar or spicy with pepper jack.
- Freezable—stock the freezer for slapdash breakfasts any day of the week.
- Uniform little bites—because who doesn’t love neat rows of mini goodness?
Ingredient Notes
- Slider Buns (12 small): Plain or Hawaiian—both are dreamy. Slightly under-buttered buns soak up the egg custard nicely.
- Eggs (6 large): Lightly beaten. I swear by pasture-raised for that extra golden color and deep flavor.
- Sausage Patties (6): Turkey, pork, or even plant-based—slice ’em in half. Quick tip: let ’em cool a bit so buns don’t get soggy.
- Cheese (6 slices): Cheddar, pepper jack for a kick, Swiss, whatever melting cheese makes your heart sing.
- Milk (2 tbsp): Dairy or almond—adds a custardy fluffiness you don’t want to skip (lesson learned the hard way!).
- Butter (1 tbsp, melted): Or olive oil if you’re going dairy-free. I love brushing a bit on top after baking for that golden sheen.
- Seasonings: Salt, black pepper, and a sprinkle of dried (or fresh!) chives for color.
- Nonstick Spray or Butter: Your insurance policy against slider-stickage.
Directions
- Preheat & Prep: Heat your oven to 375°F (190°C). Spray a 12-cup muffin tin or brush each cup with melted butter. Trust me, this step is your ticket to easy removal later.
- Whisk the Eggs: In a medium bowl, whisk together eggs, milk, salt, pepper, and chives until it’s nice and frothy. Those bubbles are your secret to fluffy, sky-high eggs.
- Build the Base: Slice each bun in half and nestle the bottom halves into each muffin cup. Top with a halved sausage patty—don’t worry if it’s still a bit warm.
- Pour the Egg Mixture: Use a little ladle or measuring cup to fill each cup about two-thirds full. Filling too high can lead to an overflow moment (and nobody wants egg on their oven!).
- Add the Cheese & Top Bun: Lay a slice of cheese right over the egg-filled cup, then gently press the top bun down so it nestles into the egg. This helps everything stick and makes for a perfect bite.
- Bake: Slide the tin onto the center rack and bake 18–22 minutes until the tops are golden brown and the eggs are set (no jiggle!). A toothpick should come out clean if you probe the center.
- Rest & Release: Let the sliders chill in the tin for about 5 minutes. This little pause is key—or they’ll crumble when you pry them out. Gently run a butter knife around each cup, then lift out the beauties.
- Garnish & Serve: Brush on a bit more melted butter, sprinkle extra chives or a pinch of paprika, and serve warm. Pair with fresh fruit salad, a green side, or some crunchy chips for the full brunch vibe.
Variations & Flavor Twists
One of my favorite things about these sliders is how easily you can switch them up—truly, the sky’s the limit:
- Veggie Patch: Swap sausage for sautéed spinach and mushrooms, and crumble in some goat cheese.
- Tex-Mex Twist: Chorizo patties, pepper jack cheese, and a spoonful of salsa verde on top.
- Ham & Swiss: Thin ham slices, Swiss cheese, and a smear of Dijon mustard for a classy spin.
- Mediterranean: Folded feta-egg mix, sun-dried tomatoes, and chopped kalamata olives.
- Sweet & Savory: Hawaiian buns, pineapple rings, Canadian bacon, and a layer of mozzarella.
- Mini Crustless Quiches: Skip the buns, pour the egg mix with fillings into the tin, and bake for little quiche cups.
Storage & Reheating Tips
- Refrigerator: Let sliders cool completely, then store in an airtight container for up to 4 days (if they last that long!).
- Freezer: Wrap each slider snugly in plastic wrap & foil. Freeze up to 1 month—you’ll thank yourself on busy mornings.
- Reheating: Thaw overnight in the fridge if frozen. Warm in a 350°F oven for 8–10 minutes or zap in the microwave for 60–90 seconds.
- Make-Ahead Hack: Assemble everything in the tin, cover with plastic wrap, and store in fridge overnight. Bake fresh in the morning for peak fluffiness.
Give It a Try!
Alright, friends, that’s my comfy, cozy twist on a breakfast classic. I hope these sliders become your new family favorite—mine sure are around here! If you give them a whirl, leave me a comment below (or brag on Instagram—tag me, please!). I adore hearing your tips, tweaks, and stories (quirky side comments totally welcome). Until next time, happy baking and warm mornings to you!
Breakfast Sliders
A tray of these mini Breakfast Sliders—stacked with fluffy eggs, melted cheese, and savory sausage—makes mornings feel like a celebration.
Ingredients
- 12 slider buns 12 count, plain or Hawaiian style
- 6 large eggs lightly beaten (use pasture-raised for best flavor)
- 6 turkey or pork sausage patties cooked and cut in half (sub: plant-based patties)
- 6 slices cheddar cheese or favorite melting cheese (sub: pepper jack for a kick)
- 2 tablespoons milk dairy or almond
- 1 tablespoon butter melted (sub: olive oil for dairy-free)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried chives or fresh, finely chopped (optional for color)
- Nonstick cooking spray or a bit more butter for greasing the muffin tin
Instructions
- Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin lightly with nonstick cooking spray or brush with melted butter.
- In a medium bowl, whisk together eggs, milk, salt, pepper, and dried chives until frothy.
- Cut each slider bun in half and place the bottom halves into the muffin cups. Top each with a halved sausage patty.
- Carefully pour the seasoned egg mixture over the sausage and buns, filling each cup about two-thirds full.
- Lay one cheese slice over each egg-filled cup. Top with the bun lids, pressing lightly so the egg touches the bottom of the top bun—this helps everything stick together when you bite in.
- Slide the muffin tin into the center rack and bake for 18–22 minutes. You’re looking for the tops to be golden-brown, and the egg set in the middle—no jiggle!
- Let the slider cups cool in the tin for about 5 minutes. Gently run a small spatula or butter knife around each cup before lifting out.
- If you like, brush the tops with melted butter and sprinkle extra chives or a pinch of paprika for color. Serve warm alongside fresh fruit salad or kettle potato chips for a true brunch vibe.
Notes
Choose slider buns that are slightly under-buttered; they’ll soak up the egg mixture nicely. For a homemade bun, I love King’s Hawaiian copycat dough—so soft and pillowy. You know what? I once skipped the milk in the egg mix to save time, and the sliders turned out dense—lesson learned. A splash of milk really amps up the custard-like texture. Also, if your sausage patties are too greasy, blot them on a paper towel first; less oil means buns stay crisp. Finally, using a silicone muffin tin makes removal a breeze, but a metal tin gives that classic golden crust.
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