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5 from 15 votes
by Lisa Longley
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posted: 03/14/24
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by Lisa Longley
|
posted: 03/14/24
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This Breakfast Sliders recipe is going to become your family’s favorite breakfast! Layer upon layer of delicious flavors come together perfectly. This slider recipe is perfect for a family brunch, but so delicious you will want to make it for dinner regularly.
Breakfast for dinner is one of our favorite things! I’m not sure why, but it feels playful and fun during the middle of our busy weeks. Our brinners (breakfast + dinner = brinner) often consists of these delicious French Toast Sticks, but we love mixing it up with other great recipes.
These Breakfast Sliders are perfect when you want breakfast for dinner. I mean, does it get more fun than breakfast sandwiches for dinner? They are very filling and they are great for feeding a pack of hungry teens and tweens. Don’t miss our fun variations below!
Reader Review
These are the most delicious things I have EVER tasted!! They were a HUGE success at church, too! Thanks for sharing such a fantastic recipe! These sliders will be a hit again and again!!
How To Make Breakfast Sliders
Here is a brief overview of how this breakfast sliders recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Cut the dinner rolls in half. I like to use a large serrated knife for this and place one hand on top of the rolls while cutting with the other hand. Put the bottom half in a baking pan and brush with butter.
- Build the sliders. Add a layer of scrambled eggs on top of the rolls, followed by a layer of cooked breakfast sausage and bacon, and then a layer of cheese.
- Top with dinner rolls. Finally put on the top of the dinner rolls, and brush them with the remaining flavored melted butter.
- Bake. Cover the baking dish with foil and bake.
Please note that the preparation time on these breakfast sliders is dependent on you cooking the eggs and the sausage/bacon mixture at the same time.
What Rolls to Use
Many slider recipes are made with Hawaiian Rolls, a sweet dinner roll that is perfectly sized for a baking dish. For this recipe, we use dinner rolls. You can use white or wheat dinner rolls, or even use Hawaiian Rolls if you like the flavor of them, knowing they will be sweeter.
Additionally, myDinner Rollrecipe is great to use if you want to make your own rolls. They are baked together in a 9 by 13 inch pan. Keep them together to make slicing easy for this recipe.
Dinner Roll Recipe
These homemade dinner rolls come together in about an hour are basically magic. They are easy to make, light and fluffy.
view recipe
Slider Sauce
One of the best parts of this recipe is the sauce that you pour over the top. It brings so much flavor to these and will keep your family asking for them all the time.
The combination of butter, garlic salt, and mustard is simple and perfect. If you are making this recipe ahead of time, you will want to wait until right before baking to make and pour on the sauce.
Leaving Out the Bacon or Sausage
If you aren’t into breakfast sausage, or you don’t really dig bacon, you can leave one out. If that is your plan, I would double the other. I would not, however, leave out both. They add a lot of flavor to these breakfast sliders. They would be bland without at least one.
Variations and Substitutions
- Add some veggies: Add chopped onion, pepper, mushrooms, or spinach to your egg layer.
- Use a different cheese: Colby jack works well because its flavor is mild and it melts well. Swiss, provolone, or cheddar cheese would also work well, but again I recommend using slices instead of shredded cheese.
- Switch up the meat: If you aren’t into breakfast sausage, or you don’t really dig bacon, you can leave one out. If that is your plan, I would double the other. You could also use ham or Canadian bacon.
- Change up the seasoning: Instead of garlic and ground mustard, use Everything Bagel Seasoning in the butter sauce to top the sliders.
Everything Bagel Seasoning
Everything Bagel Seasoning is a simple combination of seasonings used on everything bagels. It’s absolutely delicious and fast to make at home.
view recipe
Baking Sliders
You want to bake your sliders long enough that the cheese melts, but watch them closely so the tops don’t burn. Covering the pan with foil for the first 20 minutes of baking time is crucial to help prevent this.
In the last five minutes of baking, the foil comes off which allows the tops of the sliders to crisp up in the best way.
Making Ahead
This recipe for sliders is great to prepare the night before and toss in the oven the morning of for a quick and easy breakfast or brunch, or to prepare in the morning for an easy weeknight dinner.
Make the sliders up to the point of adding the butter and baking them. Cover the pan with tinfoil or plastic wrap and store in the refrigerator up to a day in advance. When ready to bake, add the melted butter, and bake according to the recipe card.
FAQ
Can I use shredded cheese?
I think that the cheese slices just work so well in this recipe. I would encourage you to buy pre-sliced cheese and top the sausage and bacon with it. I mean, just check out that gorgeous cheese pull that it creates!
How many does this serve?
I would plan on two sliders per person, depending on if you are serving this with any other food and side dishes. Since you start with 12 dinner rolls, this recipe would serve six people.
How do you keep sliders from getting soggy?
It is all in the way you bake it. Covering with foil for part of the baking time keeps them from burning, but removing the foil for the last portion of baking is what keeps them from getting soggy.
Storing Leftovers
Store any leftover sliders in an airtight container in the refrigerator for up to three days. Reheat leftovers in the oven or air fryer. Always use your best discretion with leftovers.
Other Great Slider Recipes
Sliders make a great appetizer or easy dinner recipe. They are sure to win over any crowd!
- Pizza Sliders: If your family is in a dinner rut, these pizza sliders are the perfect solution! They come together in about 35 minutes – start to finish!
- Easy Philly Cheesesteak Sliders: These get everyone’s blood boiling about the name, but I have a little trick to them that adds SO MUCH flavor!
- Turkey Bacon Ranch Sliders: You just don’t get an easier slider recipe than this, and so delicious too.
- Italian Pesto Sliders: These have so many great reviews. They are full of flavor, but still so easy.
What to Serve with Breakfast Sliders
Here are some other recipes to serve with breakfast sliders.
- Arugula Salad Recipe
- Fruit Salad
- Homemade Granola Recipe
- Iced Coffee
If you try this recipe for sliders or any of my other recipes, please leave a comment and let me know what you think. I love hearing from you!
5 from 15 votes
Breakfast Sliders Recipe
Serves: 12 sandwiches
(tap # to scale)
Prep: 25 minutes minutes
Cook: 25 minutes minutes
Total: 50 minutes minutes
This Breakfast Sliders Recipe is going to be your family's new favorite recipe! Layer upon layer of delicious flavors that come together in the perfect breakfast slider. This breakfast recipe is perfect for a family brunch, but so delicious you will want to make it for dinner regularly!
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Ingredients
- 1/2 pound breakfast sausage (226.8 grams)
- 6 slices thick cut bacon diced (113 grams)
- 12 large eggs
- 2 tablespoons milk
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 tablespoons butter
- 12 slider rolls
- 8 tablespoons unsalted butter divided (113 grams)
- 1 teaspoon garlic salt divided
- 1 teaspoon ground mustard divided
- 8 ounces colby jack cheese slices (226.8 grams)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
Heat a heavy-bottomed skillet over medium heat. Cook the bacon and the sausage together, breaking up the sausage. Stir frequently until both the bacon and the sausage are completely cooked through, about 12 to 15 minutes.Remove from the skillet with a slotted spoon and drain on a towel.
1/2 pound breakfast sausage, 6 slices thick cut bacon
While the sausage and bacon are cooking, start making the eggs by preheating a large skillet over medium-low heat.
In a large bowl whisk together the eggs, milk, kosher salt, and pepper.
12 large eggs, 2 tablespoons milk, 1/4 teaspoon black pepper, 1/2 teaspoon kosher salt
Melt the butter in the preheated skillet. Pour in the egg mixture. Allow it to set for a moment, about 30 seconds, and then using a spatula, start pulling the edge of the mixture toward the center of the pan. Continue to do this as the eggs begin to solidify. Once the eggs are light and fluffy (about 7 to 10 minutes), remove them from the heat.
2 tablespoons butter
Slice your slider rolls in half so that you have a bottom layer and a top layer. Place the bottom layer in the prepared casserole dish.(The tops might not all stay together, and that is okay. You will be able to arrange them at the end.)
12 slider rolls
Melt the butter. Whisk in the garlic salt and the ground mustard.Divide the butter mixture in two. Brush the bottom half of the rolls with half the mixture.
8 tablespoons unsalted butter, 1 teaspoon garlic salt, 1 teaspoon ground mustard
Add the egg layer. Then add the bacon and sausage layer. Finally, add the cheese. Add the tops of the rolls on top of the cheese.
Brush the tops of the rolls with the remaining butter mixture. Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes.
Serving: 1slider Calories: 444kcal (22%) Carbohydrates: 16g (5%) Protein: 18g (36%) Fat: 34g (52%) Saturated Fat: 16g (100%) Polyunsaturated Fat: 3g Monounsaturated Fat: 11g Trans Fat: 0.5g Cholesterol: 242mg (81%) Sodium: 808mg (35%) Potassium: 176mg (5%) Fiber: 0.02g Sugar: 4g (4%) Vitamin A: 743IU (15%) Vitamin C: 0.1mg Calcium: 164mg (16%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Breakfast
Cuisine: American
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Breakfast Sliders Recipe
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Reader Interactions
Ladye says
Can this be refrigerated overnite and then bakedReply
- Lisa Longley says
I haven’t tried that yet! My best guess is that it would be okay. You might need to bake for just slightly longer so it’s not too soggy.
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Anne Clark says
Lisa, these little breakfast sliders are an awesome idea! I can’t wait to try them out on the husband and grandies! AnneReply
KAREN & JIM SEBOR says
We made your sliders for our “Coffee Hour” after church yesterday! Were they ever a hit! We had made one casserole of them the Tuesday before as a “trial” to see if we could be successful. Our 18 year old granddaughter was over – it was 4 p.m. in the afternoon. She asked me to put TWO on her plate – and she said, “Grandpa! These are the most delicious things I have EVER tasted!!” They were a HUGE success at church, too! Thanks for sharing such a fantastic recipe! These sliders will be a hit again and again!!
Reply
- Lisa Longley says
Well then you so much for coming back to tell me! I have had the longest day and this was just the comment I needed to read. I’m so happy you liked them!
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Mary Hewitt says
Can the leftovers be frozen & if so, do they have to be frozen individually?
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- Lisa Longley says
This wouldn’t be my choice of recipe to freeze, but yes. You could wrap the sliders individually and freeze them.
Reply
Carolyn says
Can the leftovers be froze for breakfast heating during the week?
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- Lisa Longley says
This isn’t my favorite leftovers to heat up. If you do, I suggest heating them in a small countertop oven toaster, rather than the microwave. Wrapped in foil, it should reheat pretty well.
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Cindy says
Have you tried adding the cooked bacon, sausage, or ham to the egg mixture? Can’t wait to make these! Thanks!Reply
- Lisa Longley says
I haven’t tried that! There is no reason to think that it wouldn’t work though.
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Sarah W says
I am thinking of pairing these breakfast sliders with your margarita mimosas for a special weekend treat! I’ve made the mimosas before and LOVED it! These look equally amazing!
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Suzanne says
I made these for my women’s Mahjong group and everyone loved them. They were also a huge hit with my 9 year old. I also warmed leftovers, 1 at a time, for 29 seconds and they were perfect. I plan on making these for Easter brunch.Reply
- Lisa Longley says
I’m so glad that you liked this!
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Ruthann Childress says
I make these 4 my family and they were loved by everyone
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- Lisa Longley says
I’m so happy to hear that!
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Jacki says
Do you think I could use English muffins for this in place or rolls?
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- Lisa Longley says
I can’t think of a reason why that wouldn’t work, but they are a different type of bread so it is possible they would get tough on the bottom.
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