Mini Breakfast Sliders (Printable View)

Soft buns layered with fluffy eggs, sausage, cheddar, and a touch of maple syrup for delightful morning bites.

# Ingredient List:

→ Slider Assembly

01 - 8 mini slider buns
02 - 8 small breakfast sausage patties (1.4 oz each)
03 - 4 large eggs
04 - 4 slices cheddar cheese, halved
05 - 2 tbsp unsalted butter, softened
06 - 2 tbsp maple syrup
07 - 1 tbsp mayonnaise (optional)

→ Seasonings

08 - 1/4 tsp salt
09 - 1/8 tsp black pepper

→ Garnish (optional)

10 - Fresh chives, finely chopped

# How to Make:

01 - Set oven temperature to 350°F.
02 - In a nonstick skillet over medium heat, cook the sausage patties 3-4 minutes per side until browned and cooked through. Keep warm.
03 - Wipe the skillet clean. Whisk eggs with salt and pepper. Melt 1 tablespoon butter over medium-low heat, pour in eggs, and gently scramble until just set. Remove from heat.
04 - Slice slider buns horizontally. Spread mayonnaise thinly on bottom halves, if using.
05 - Layer each bottom bun with scrambled eggs, one sausage patty, half a slice of cheddar cheese, then drizzle with maple syrup.
06 - Place top bun halves on sliders and arrange on a baking tray.
07 - Brush remaining butter on buns. Bake for 5-7 minutes until cheese melts and buns are lightly toasted.
08 - Optionally sprinkle fresh chives over sliders. Serve warm.

# Expert Tips:

01 -
  • They come together in 35 minutes, which means brunch can still happen before the day gets away from you.
  • Sweet maple syrup meets savory sausage and melted cheese in a way that shouldn't work but absolutely does.
  • You can assemble them ahead and pop them in the oven when guests arrive, making you look far more organized than you actually are.
02 -
  • Don't skip the nonstick skillet for the eggs—stainless steel will stick no matter how much butter you use, and that ruins the tender texture before you even assemble anything.
  • The real maple syrup isn't a luxury here; it's the difference between these tasting like a brunch moment and tasting like a casserole situation, so commit to the good stuff.
03 -
  • Set up an assembly line so you're not running back and forth—eggs in one spot, sausage in another, cheese ready to go—and the whole job becomes meditative rather than frantic.
  • The secret to buns that stay soft inside but toast on top is that butter brush right before baking; it creates a delicate barrier that toasts without hardening.
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