Mini Breakfast Sliders (Printer-friendly)

Sweet and savory brunch bites with eggs, sausage, cheese, and maple syrup on soft slider buns.

# What You'll Need:

→ Slider Assembly

01 - 8 mini slider buns
02 - 8 small breakfast sausage patties (approximately 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

# Directions:

01 - Preheat the oven to 350°F.
02 - In a nonstick skillet over medium heat, cook the sausage patties until browned and cooked through, about 3-4 minutes per side. Set aside and keep warm.
03 - Wipe out the skillet. Whisk the eggs with salt and pepper. Melt 1 tablespoon of butter in the skillet over medium-low heat, then pour in the eggs. Gently scramble until just set. Remove from heat.
04 - Slice the slider buns in half horizontally. Spread the bottom halves with a thin layer of mayonnaise, if using.
05 - Layer each bottom bun with scrambled eggs, a sausage patty, and half a slice of cheddar cheese. Drizzle each with a little maple syrup.
06 - Place the top buns on the sliders. Arrange the assembled sliders on a baking tray.
07 - Brush the tops of the buns with the remaining butter. Bake for 5-7 minutes, until the cheese is melted and the buns are lightly toasted.
08 - Garnish with fresh chives, if desired. Serve warm.

# Expert Advice:

01 -
  • They come together in under 40 minutes, which means you can actually enjoy your guests instead of being glued to the stove.
  • The sweet-savory combo of maple syrup and sausage is the kind of flavor balance that makes people ask for the recipe before they've even finished eating.
  • They're infinitely customizable, so whether someone's a bacon purist or wants to go plant-based, you've got them covered.
02 -
  • Don't skip cooking the sausage before assembly—it needs to be fully cooked and flavorful, not just warm, or you'll lose that savory depth.
  • The maple syrup really does change everything; it's not just sweetness, it's a bridge flavor that makes the salty and savory parts sing in a way you won't expect.
  • Scrambled eggs are done when they look slightly underdone; they'll keep cooking gently as they cool, and nobody wants rubbery eggs in their breakfast slider.
03 -
  • Don't use cold butter for brushing the tops—softened butter spreads evenly and toasts the buns to an even golden brown.
  • The secret to perfectly melted cheese is making sure it goes straight from the cold skillet to the oven with enough residual heat to start melting before the eggs cool down.
Go back