Save to Pinterest My neighbor dropped by one Saturday morning with fresh slider buns from her bakery, and I suddenly realized I had sausage, eggs, and cheese on hand—the perfect excuse to stop overthinking breakfast and just start layering. What started as a casual experiment turned into the kind of meal where everyone asks for seconds before they've even finished their first bite. These mini sliders hit that sweet spot between indulgent and approachable, crispy on the outside and impossibly fluffy inside. There's something about eating breakfast with your hands that makes the whole morning feel less formal and more like play.
I made these for my kids' soccer team during a rainy Saturday tournament, and watching eight-year-olds forget their muddy sneakers while stuffing sliders into their faces taught me that good food is the universal translator. The parents lingered too, asking if I could do a breakfast catering side hustle. I didn't answer directly, but I did write down the recipe that same afternoon.
Ingredients
- 8 mini slider buns: These are the foundation—soft but sturdy enough to hold everything without falling apart. If you can't find proper slider buns, Hawaiian rolls work beautifully and add a subtle sweetness.
- 8 small breakfast sausage patties (about 40 g each): Seasoned patties cook faster than links and fit perfectly in the palm. Buy them pre-made or form your own from ground pork seasoned with sage and fennel.
- 4 large eggs: They need to be just set, not rubbery—this is where patience matters more than heat.
- 4 slices cheddar cheese, halved: Sharp cheddar has more personality than mild, and halving the slices ensures every slider gets an even pull of melted cheese.
- 2 tbsp unsalted butter, softened: One tablespoon goes into the eggs for that silky scramble, and the other brushes the tops so they toast to golden.
- 2 tbsp maple syrup: Real maple syrup tastes nothing like the cheap stuff—if your budget allows, use it here where every teaspoon matters.
- 1 tbsp mayonnaise (optional): A thin layer prevents the eggs from making the bottom bun soggy, but it's truly optional if you prefer to skip it.
- 1/4 tsp salt and 1/8 tsp black pepper: Season the eggs just before cooking, not before, or the salt will weep out and make them watery.
- Fresh chives, finely chopped (optional): They add a onion-like brightness that pulls all the flavors together without heaviness.
Instructions
- Preheat your oven and start the sausage:
- Get your oven heating to 180°C (350°F) while you arrange your nonstick skillet over medium heat with the sausage patties. You're looking for them to brown and cook through in about 3–4 minutes per side—don't crowd the pan or they'll steam instead of sear.
- Scramble the eggs gently:
- After moving the sausage aside, wipe the skillet clean, melt 1 tbsp butter over medium-low heat, then add your salted and peppered eggs. This is the moment to go slow—just fold them together with a spatula until they're barely set, still looking slightly glossy and soft. Overcooked eggs are the enemy here.
- Build your layers:
- Split each bun and spread the bottoms with mayonnaise if you're using it, then add a small handful of scrambled eggs, one sausage patty, and half a slice of cheese to each base. Drizzle each with a light touch of maple syrup—a teaspoon is plenty, or you'll end up with sweet soup.
- Toast and melt:
- Brush the bun tops with the remaining softened butter, place them on top of your sliders, then arrange them on a baking tray. Bake for 5–7 minutes until the cheese melts and the tops turn a gentle golden brown—you'll actually see the cheese start to peek out the sides.
- Finish and serve:
- Pull them out of the oven, scatter fresh chives on top if you have them, and serve while they're still warm enough that the cheese inside is pulling apart in strands.
Save to Pinterest My partner once made a batch without the maple syrup to cut sugar, and halfway through eating them said, "Wait, why is something missing?" That moment taught me that recipes aren't just instructions—they're tiny stories where every ingredient plays a part. Even the controversial maple has a reason for being there.
Customizing Your Sliders
These sliders are forgiving enough to bend to your preferences without breaking. I've made them with crispy bacon layered alongside the sausage, added a paper-thin tomato slice under the egg, even tried caramelized onions when I had them on hand—all worked beautifully. The structure is flexible; the philosophy is solid.
Making Them Vegetarian
Swap out the sausage for plant-based patties or lightly sautéed mushrooms seasoned with garlic and thyme, and you've got something just as satisfying. The cheese and egg do the heavy lifting here, so you won't feel like anything is missing. A friend who doesn't eat meat loved the mushroom version so much she requested it specifically at brunch the next week.
Cheese Variations and Timing Tips
Cheddar is my default because it's reliable and melts evenly, but gouda adds a smoky depth and Swiss brings a nutty elegance. If you're making these for a crowd, assemble everything ahead up to step 6, cover the tray with foil, and bake when you're ready—they'll stay perfect in the fridge for a couple hours before going in the oven. The oven step is really just the final assembly, not the main event.
- Keep a close eye during the baking phase—ovens vary, and you want melted cheese, not browned bun bottoms.
- If you're reheating leftovers the next day, wrap them loosely in foil and warm at 160°C (320°F) for about 8 minutes.
- These freeze beautifully before baking—assemble, freeze on the tray uncovered, then transfer to a freezer bag and bake from frozen, adding 2–3 extra minutes to the time.
Save to Pinterest These little sliders have taught me that breakfast doesn't have to be complicated to be memorable. They're the kind of recipe that brings people back to the table.
Ask About This Recipe
- → Can I prepare the sliders ahead of time?
Yes, you can assemble the sliders and refrigerate them before baking. Bake just before serving to keep buns fresh and cheese melted.
- → What can I use instead of breakfast sausage?
Try plant-based sausage for a vegetarian option or swap with sautéed mushrooms for a different flavor profile.
- → How do I prevent the sliders from becoming soggy?
Spread a thin layer of mayonnaise on the buns to create a moisture barrier, and bake just until cheese melts and buns toast lightly.
- → Can I use other cheeses instead of cheddar?
Absolutely. Gouda, Swiss, or your favorite melting cheese will work well in these sliders.
- → What’s the best way to cook the eggs for assembly?
Gently scramble eggs with salt and pepper over medium-low heat, removing them while still slightly soft to prevent overcooking.