Breakfast Sliders

Sliders for breakfast? Yes, please! I love anything with sausage, so these cheesy Hawaiian roll breakfast sliders feature savory sausage, eggs, cheese and a hint of maple syrup are a top-tier breakfast for me! A bit of maple syrup in the middle and a maple butter glaze on top give these sliders the perfect balance of salty and sweet. Best of all, they come together quickly. 

If you like sliders, you’ll love these classic Ham and Cheese Hawaiian Roll Sliders. For more easy breakfast sandwiches, check out my Turkey Breakfast Sandwich or my Homemade Egg McMuffins.

Why This Recipe Works

• Easy breakfast sliders. All you really need to do is cook your scrambled eggs and sausage. Then, it’s simply a matter of layering all the ingredients together and popping them in the oven to bake. 
• Breakfast sliders for a crowd. This recipe makes 16 sliders (the same number of Hawaiian rolls in a package). Double or triple it and you’ve got the perfect breakfast for a family reunion, Christmas morning, or game day.
• Simple ingredients. The ingredient list for these Hawaiian roll breakfast sliders is fairly short. Customize the few ingredients to your liking by using different cheeses or types of ground sausage.

Ingredient Notes

• Hawaiian rolls: These fluffy rolls are a great way to make a bunch of sandwiches all at once, and the sweetness of the rolls complements the savory sausage, egg, and cheese layers. Breakfast sliders with sweet Hawaiian rolls will be your new favorite easy breakfast!
• Sausage: Breakfast sliders with sausage are the superior breakfast sliders, in my opinion. I used Jimmy Dean ground pork sausage because that’s my personal favorite, but you can use your favorite kind of ground sausage instead. 
• Eggs: To be a true breakfast sandwich, it feels like there should be eggs. Right? The key to the best egg and sausage breakfast sliders is to not overcook the eggs initially.
• Cheese: My egg, sausage, and cheese breakfast sliders recipe features not one, but TWO layers of gooey cheese. There’s a method behind the madness—I find that putting a layer of cheese between the eggs and sausage, and then another layer in between the sausage and top bun, keeps everything from sliding all over the place (despite the name “sliders,” this is not the goal). I use sliced cheese for ease, but you could substitute shredded cheese instead.
• Maple syrup: By mixing some maple syrup with melted butter, we make a buttery maple glaze that takes these delicious breakfast sliders over the top. A little also goes inside the slider and the rest is brushed over the top buns for a delightful hint of sweetness that isn’t too overwhelming.

1. Toast Hawaiian rolls. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 casserole dish with nonstick cooking spray. Use a long serrated knife to slice Hawaiian rolls in half lengthwise so you have a bottom half of the rolls and a top half, careful not to break the rolls apart. Set the top of the rolls aside and place the bottom half in the 9×13 pan. Place the bottom buns in the preheated oven for 5-8 minutes to get them lightly toasted. This will help prevent them from getting soggy when other ingredients are layered on. 
2. Cook sausage. Place a large nonstick skillet over medium heat. Add 1 tablespoon of olive oil to the pan, followed by 24 oz of ground pork sausage. Cook ground sausage, breaking it up into smaller pieces, until browned with no pink remaining. If necessary, drain grease or fat, then transfer the cooked sausage to a plate. Tent foil over the top of the sausage to keep it warm.
3. Cook eggs. Break 9 eggs into a small bowl and lightly beat them with a fork. Return the skillet you used to cook the sausage to the stovetop over medium-low heat. Add 2 tablespoons of butter to the pan and let them melt. Once the butter has melted, pour the lightly beaten eggs into the skillet to cook. When you see the edges of the eggs starting to set, use a silicone spatula to sweep around the edges of the pan to create large soft folds of egg. Scramble eggs by continuing to gently stir them around the pan until they form curds. Cook for about two more minutes before removing eggs from heat. 
4. Add eggs on top of rolls. Spoon the scrambled eggs over the toasted bottom half of the Hawaiian rolls.

5. Add cheese and sausage. Lay 6 slices of cheese on top of the scrambled eggs, then evenly distribute cooked sausage on top of the cheese slices. 
6. Make maple syrup glaze. Melt 4 tablespoons of unsalted butter in a microwave-safe bowl and add a ¼ cup of maple syrup. Whisk to combine, then use a spoon to drizzle a few tablespoons of the butter mixture over the cooked sausage layer.

7. Add final layers. Lay 6 slices of American cheese on top of the sausage, then cover with the top half of your Hawaiian rolls. 
8. Glaze and bake. Using a pastry brush, cover the tops of the rolls with the rest of the maple glaze. Cover baking dish with foil and bake for 15 minutes or until cheese is melted, then remove the foil and bake an additional five minutes. 
9. Serve. Remove sliders from the oven and serve immediately.

Recipe Tips

I think pepper jack cheese would be amazing on these savory breakfast sliders. My kids aren’t really a fan which is why I used Colby Jack cheese here. Cheddar cheese would be yummy, and maybe even Swiss cheese. You can use any cheese you like, as long as it melts well. 

Use any kind of sausage you like, except Italian sausage which has a very different flavor. You could even make these breakfast sliders with deli ham or bacon instead of sausage if you like. I’m not sure how much bacon you’ll need, but make it in the oven for easy cleanup. 

Don’t skip the maple syrup glaze! It adds the perfect element to these savory sandwiches. If you do worry about it being too sweet, you can reduce the amount of maple syrup by a tablespoon or two.

Careful not to overcook your eggs, since they will cook more in the oven when the sliders are assembled.

If you’d like to add veggies to this, I would add them after the sliders are baked. Carefully peel back the top cheesy layer and add sliced tomatoes, avocado, diced onion, mushrooms, or whatever else you’d like. 

For an extra flavor kick that also adds some visual pizzaz and a bit of crunch, sprinkle some everything but the bagel seasoning over the tops of the sliders before baking.

Make Ahead, Storing, and Freezing

Make Ahead: Breakfast sliders are best eaten when freshly made. That being said, you could assemble the sliders and leave them in the fridge overnight before baking them in the morning. Just don’t add the maple glaze to the tops of the rolls until you bake them. Or, cook all your ingredients and store them separately before assembling in the morning. If you do this, you might want to add a few minutes to the bake time to ensure they’re heated through.

Storing: Store leftovers in an airtight container or a ziplock bag in the fridge for 3-4 days. If your 9×13 dish has a lid, that works great, or you can also just cover your dish with foil. To reheat, warm leftover sliders in the oven at 300 degrees Fahrenheit, foil on, for 5-10 minutes or until heated through. You can also try microwaving sliders in 30-second intervals until warm, or reheat them in an air fryer.

Freezing: To freeze, allow sliders to cool completely before wrapping individual sliders in plastic wrap. Store wrapped sliders in an airtight container or a ziplock bag in the freezer for 2-3 months. To reheat from frozen, set oven to 425 degrees Fahrenheit, add the desired amount of sliders to a pan (unwrapped), and bake for 30-60 minutes or until heated through, as the oven warms up (no need to preheat). Or, remove plastic wrap and wrap a frozen slider in a damp paper towel and microwave in 30 second intervals until warm.

Recipe FAQs

More Breakfast Recipes

• Jimmy Dean Breakfast Burritos
• Easy Breakfast Casserole
• Pumpkin French Toast Casserole
• Homemade Sausage Gravy
• German Pancakes