Breakfast Sliders shaped for make-ahead mornings, brunch, or easy daytime meals.
Mini Morning Sandwiches for Make‑Ahead Mornings
Pillowy slider buns filled with softly scrambled eggs, browned breakfast sausage, and melty cheddar—easy to assemble, easy to reheat, perfect for busy mornings or a casual brunch spread.
These Breakfast Sliders from Sunrise & Crumb (recipe by Priya Lane) are all about texture and comfort in miniature: tender, butter‑soft scrambled eggs nestle against a crisp‑browned breakfast sausage patty, and sharp cheddar melts into the pockets between layers. A sprinkle of green onion brightens every bite, while a touch of kosher salt and black pepper keeps the flavors simple and satisfying.
The method is straightforward and forgiving—form small sausage patties and brown them in olive oil, then scramble eggs slowly in butter with a splash of milk for soft curds. Arrange the bun bottoms in a small baking dish, divide the eggs, top each with a patty and a generous handful of shredded cheddar, then pop the assembled sliders in a 350°F oven just long enough to melt the cheese and warm everything through. Finish with the bun tops right before serving so the bread stays pillowy.
These sliders are especially friendly to make‑ahead routines: cook the sausage and eggs ahead and refrigerate, then assemble and rewarm when you need them. They travel well for casual daytime meals and scale easily for brunch crowds. Swap in turkey sausage or a peppery cheese, add a smear of mustard or a few dashes of hot sauce for more punch, and you’ve got a portable, crowd‑pleasing breakfast that’s ready whenever morning calls.
Ingredients
How to Make Breakfast Sliders
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment or lightly oil a large skillet.
- Form the ground sausage into 8 small, flat patties (roughly the diameter of the slider buns). Heat olive oil in a skillet over medium and cook patties 3–4 minutes per side, until browned and cooked through; transfer to a plate and keep warm.
- Whisk eggs, milk, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Melt butter in a nonstick skillet over medium-low, pour in egg mixture and gently scramble until just set (soft curds). Remove from heat.
- Slice buns in half. Place bottom halves on a small baking sheet or in a 9x6-inch baking dish. Divide scrambled eggs evenly among the 8 bottoms, top each with a sausage patty, then sprinkle or nestle shredded cheddar so it will melt between layers.
- Scatter sliced green onions over the cheese, top with bun tops, brush the tops lightly with a swipe of butter (optional) and cover the dish tightly with foil.
- Bake covered 8–10 minutes, then uncover and bake 2–3 more minutes until cheese is melted and buns are warmed through. Remove from oven and let cool 5 minutes.
- To store for make-ahead: cool completely, then wrap sliders individually in foil or place in an airtight container; refrigerate up to 3 days. To reheat from chilled, unwrap and microwave 1 slider 45–60 seconds or reheat wrapped in foil at 325°F (160°C) for 10–12 minutes.
Recipe Card
Breakfast Sliders
Breakfast Sliders shaped for make-ahead mornings, brunch, or easy daytime meals.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a rimmed baking sheet with parchment or lightly oil a large skillet.
- Form the ground sausage into 8 small, flat patties (roughly the diameter of the slider buns). Heat olive oil in a skillet over medium and cook patties 3–4 minutes per side, until browned and cooked through; transfer to a plate and keep warm.
- Whisk eggs, milk, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Melt butter in a nonstick skillet over medium-low, pour in egg mixture and gently scramble until just set (soft curds). Remove from heat.
- Slice buns in half. Place bottom halves on a small baking sheet or in a 9x6-inch baking dish. Divide scrambled eggs evenly among the 8 bottoms, top each with a sausage patty, then sprinkle or nestle shredded cheddar so it will melt between layers.
- Scatter sliced green onions over the cheese, top with bun tops, brush the tops lightly with a swipe of butter (optional) and cover the dish tightly with foil.
- Bake covered 8–10 minutes, then uncover and bake 2–3 more minutes until cheese is melted and buns are warmed through. Remove from oven and let cool 5 minutes.
- To store for make-ahead: cool completely, then wrap sliders individually in foil or place in an airtight container; refrigerate up to 3 days. To reheat from chilled, unwrap and microwave 1 slider 45–60 seconds or reheat wrapped in foil at 325°F (160°C) for 10–12 minutes.
Nutrition
- Carbohydrates
- 26
- Saturated Fat
- 12
- Sodium
- 950
- Fiber
- 2
- Unsaturated Fat
- 28.3
- Protein
- 29
- Fat
- 41
- Cholesterol
- 410
- Trans Fat
- 0.3
- Calories
- 585
- Sugar
- 4