Mini Breakfast Sliders (Print)

Fluffy eggs, melty cheese, and savory sausage blend in soft slider buns for a delicious brunch bite.

# Ingredients:

→ 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 - ¼ tsp salt
09 - ⅛ tsp black pepper

→ Garnish (optional)

10 - Fresh chives, finely chopped

# Instructions:

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 to 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 mayonnaise, if using. Layer each bottom bun with scrambled eggs, a sausage patty, and half a slice of cheddar cheese. Drizzle each with maple syrup.
05 - Place the top buns on the sliders and arrange them on a baking tray. Brush the tops with the remaining butter. Bake for 5 to 7 minutes, until the cheese melts and the buns are lightly toasted.
06 - Garnish with fresh chives if desired and serve warm.

# Pro Tips:

01 -
  • They're ready in 35 minutes but taste like you spent your whole morning fussing.
  • Perfect for feeding a bunch of people without heating up the whole kitchen or dirting a sink full of dishes.
  • That sweet-savory maple-cheese-sausage combo hits different in one tiny bite.
02 -
  • Don't skip the butter brushing on top; it's what makes the buns toast and get that cafe quality instead of staying pale and soft.
  • Scrambled eggs cook faster than you think on medium-low heat, so stay close and don't walk away—wet-looking eggs will firm up off the heat.
03 -
  • Cook sausage low and slow at first to render the fat, then turn heat up for a crispy brown exterior that won't taste gray and steamed.
  • Keep everything slightly warm on a sheet pan in the oven at 60°C while you assemble, so the cheese melts better and the whole bite tastes cohesive.
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