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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