Pin My cousin texted me one Sunday morning asking if I could make something portable for her grab-and-go brunch before she hit the road. I'd been eyeing those tiny slider buns at the market and suddenly had this vision of something warm, crispy, and impossibly handheld. Twenty minutes later, I had my answer: mini sliders loaded with fluffy eggs, melted cheese, and maple-glazed sausage that somehow tasted fancy but took almost no time. She ate three before she even left the driveway.
There's something about serving these at a weekend brunch that makes everyone pause mid-bite. A friend brought them to a potluck once and they disappeared so fast she almost didn't get to try her own batch. Now whenever someone mentions breakfast, these little bites are the first thing people ask for.
Ingredients
- Slider buns: The right-sized vessel changes everything; look for soft brioche ones that won't fall apart under the weight of eggs and cheese.
- Breakfast sausage patties: Buy them already formed if you can; it cuts your hands-on time and they crisp up beautifully in a hot skillet.
- Large eggs: Four eggs scrambled gently will coat all eight sliders without being too eggy or overcooked.
- Cheddar cheese, halved: Mild and melty is the move here; aged cheddar gets a bit firm when it cools.
- Unsalted butter: Use the good stuff; you'll taste it in every layer.
- Maple syrup: Just a drizzle, but it's the secret that makes people ask what that golden flavor is.
- Mayonnaise: Optional but it keeps the bottom bun from getting soggy and adds a whisper of richness.
- Salt and black pepper: Season the eggs generously; they need it more than you'd think.
- Fresh chives: A tiny garnish that makes them look like they're from a cafe.
Instructions
- Warm the oven and get your sausage going:
- Preheat to 180°C (350°F) first so it's ready when you need it. Cook the sausage patties in your nonstick skillet over medium heat until they're deeply browned and cooked through, about 3-4 minutes per side; this takes longer than you'd expect but browns the edges perfectly.
- Make soft, pillowy scrambled eggs:
- Wipe the skillet clean, whisk your eggs with a pinch of salt and pepper, then melt 1 tablespoon butter over medium-low heat. Pour in the eggs and stir slowly and gently until they're just barely set with small soft curds; overcooked eggs are the worst, so pull them off heat while they still look slightly wet.
- Assemble the foundation:
- Slice your slider buns horizontally and spread the bottom halves lightly with mayonnaise if you're using it. Layer in this order: a spoonful of scrambled eggs, one sausage patty, and half a slice of cheddar.
- Add the sweet touch:
- Drizzle a tiny bit of maple syrup over the cheese on each slider; it'll soak slightly into the eggs and melt over the sausage.
- Toast and melt:
- Place the top bun on each slider, brush the outside with softened butter, and arrange them on a baking tray. Bake for 5-7 minutes until the cheese fully melts and the buns turn light golden and slightly crispy on top.
- Finish with a flourish:
- Pull them from the oven and sprinkle with fresh chives if you have them. Serve immediately while the cheese is still warm and gooey.
Pin I once made these for my neighbor who was going through a rough time, and she cried a little when I handed her the box still warm. Somehow a tiny slider packed with care tasted like more than breakfast.
Variations Worth Trying
The beauty of these sliders is how they bend to what you have on hand. Swap the sausage for crispy bacon, a slice of smoked ham, or even a thin piece of your favorite deli turkey without changing the cook time. For something vegetarian, sauté thin slices of mushroom with a bit of butter and garlic until they're golden and concentrated, then layer them in instead of the sausage. I've also swapped the cheddar for gruyere or a sharp gouda when I wanted something more sophisticated, and it changes the whole mood of the bite.
Make-Ahead Thinking
You can cook the sausage and scramble the eggs the night before, keeping them in separate containers in the fridge. In the morning, you just reassemble and bake, cutting your active time in half. If you're bringing these somewhere, bake them about 5 minutes less so they're still warm when you arrive; they stay good for about two hours at room temperature and can be gently reheated in a 150°C oven for 5 minutes if needed.
Why This Works for Crowds
These sliders hit the sweet spot between homemade and effortless, and everyone feels taken care of when they eat one. You can double or triple the batch without much extra effort, they're small enough that people eat more than one, and there's something about a warm, handheld breakfast sandwich that makes people happy in a way a plate of scrambled eggs doesn't.
- Make them up to 6 hours ahead, cover with foil, and warm them in a low oven just before serving.
- If someone at your table is vegetarian or vegan, set aside ingredients before assembly and customize theirs in seconds.
- They're the kind of food that makes people ask for the recipe, so maybe write it down to have ready.
Pin These little sliders proved to me that some of the most memorable meals aren't fancy or complicated, just made with real butter and real thought. Serve them warm, watch people's faces, and let them refill their plates.
Recipe Q&A
- → What type of sausage works best?
Use small breakfast sausage patties with a balanced savory profile. Pork sausage is classic, but plant-based alternatives work well for a vegetarian twist.
- → Can I substitute the cheese?
Yes, cheddar is traditional, but mild gouda or Swiss provide a creamy melt with slightly different flavor notes.
- → How do I prevent buns from getting soggy?
Brushing buns with butter and baking briefly helps crisp the exterior, maintaining a pleasant bite without sogginess.
- → Is maple syrup essential?
Maple syrup adds a subtle sweetness that balances savory elements, but it can be omitted or replaced with honey if preferred.
- → What is a good garnish option?
Freshly chopped chives complement the rich flavors and add a mild oniony freshness to the sliders.