Fun little breakfast sliders stuffed with sausage, egg, and double cheese. Drizzled with a buttery topping. Make ahead for a quick and easy breakfast.
Yep, you can make these little breakfast bombs the night before and pop them in the oven the next morning for a hot, cheesy start to the day. And you can freeze the leftovers (if there are any) to microwave later.
I love breakfast food. I have eaten it morning, noon, and night on more than one occasion. So I don’t limit these sliders to breakfast. I especially love recipes that I can make ahead.
For these breakfast sliders I’m using a good quality, lean breakfast sausage. My two cheeses of choice are colby jack and swiss because of their meltability. You can switch these out for whatever sausage and cheese you like.
Have you ever tried King’s Hawaiian Rolls? Oh my gosh! They’re so soft and fluffy and lightly sweet. They’re the perfect size for sliders.
Start by taking the rolls out of the wrapper in one big chunk, don’t pull them apart.
Now slice the whole chunk in half horizontally. A big serrated bread knife works best but if you don’t have one, use a steak knife or whatever you have. Don’t worry, this isn’t on the final.
Carefully place the entire bottom half in a 9 x 13 inch baking pan that’s been lightly sprayed with cooking spray.
Next, layer on the first cheese on the bottom half of the rolls. Use however many slices you need to get good coverage. I’m using Sargento, it took 6 slices. Your mileage may vary.
Ok,set that aside. We’ll come back to it soon. On to the sausage and eggs.
Brown the sausage in a large skillet in a tablespoon of butter or coconut oil until it’s cooked through. Scramble the eggs in a big bowl and pour them right into the sausage.
Stir it all around until it’s just set.
Spoon it over the awaiting cheese covered rolls.
Layer on the other cheese and carefully put on the top half of the rolls.
Mix together the melted butter, onion powder, and parsley and pour it over the top.
At this point you can put them straight in the oven for 10-15 minutes and enjoy them right away.
Cover them with plastic wrap and put them in the fridge overnight. See you tomorrow morning.
Ok I’m back. I’ve just taken my sliders out of the fridge and I’m really hungry. Plus, it’s hubby’s birthday and I promised him a hot breakfast. Not something I commit to often.
Just so there’s no confusion, take the plastic wrap off before you bake them. I shrink-wrapped a chicken one time, it wasn’t pretty. True story.
If you’re using a glass dish, make sure it’s one that can go right into a hot oven. Otherwise you can let it sit and warm up for a few miutes.
Bake your lovely little Sausage, Egg, and Cheese Breakfast Sliders for about 15-20 minutes or until the cheese is gooey and melted and the sausage egg filling is heated through.
Any leftovers can be wrapped in paper towels individually or in pairs and put in freezer bags. Microwave for a couple of minutes and you’re all set. Since microwaves vary quite a bit you might have to experiment a little with the time.