Mini Breakfast Sliders (Print Version)

Fluffy eggs, cheese, sausage, and maple syrup layered in soft buns for an easy brunch bite.

# What You'll Need:

→ Slider Assembly

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

10 - Fresh chives, finely chopped (optional)

# Steps to Follow:

01 - Preheat oven to 350°F.
02 - Over medium heat in a nonstick skillet, cook sausage patties 3-4 minutes per side until browned and fully cooked. Keep warm.
03 - Wipe skillet clean. Whisk eggs with salt and pepper. Melt 1 tbsp butter over medium-low heat, add eggs and scramble gently until just set. Remove from heat.
04 - Slice slider buns horizontally. Optionally spread bottom halves with mayonnaise. Layer each with scrambled eggs, one sausage patty, and half a slice of cheddar cheese. Drizzle with maple syrup.
05 - Place top halves on sliders. Arrange on baking tray. Brush buns with remaining butter and bake 5-7 minutes until cheese melts and buns are lightly toasted.
06 - Garnish with chopped chives if desired. Serve warm.

# Additional Tips::

01 -
  • They're bite-sized enough that you can eat three without feeling guilty, but substantial enough to actually satisfy hunger.
  • The sweet-savory combination catches people off guard in the best way—that maple syrup on melted cheddar is genuinely addictive.
  • You can assemble them ahead and bake them right when guests arrive, so you're not stuck in the kitchen while everyone else is laughing in the living room.
02 -
  • Don't skip the oven step—it's not just about melting the cheese; it brings everything together and makes the buns taste toasted rather than steamed.
  • Scramble your eggs slightly under done because they keep cooking from residual heat; overcooked eggs will make your sliders taste dry.
  • The maple syrup really does need to be real syrup, not pancake syrup, or the whole balance of sweet and savory falls apart.
03 -
  • Toast your slider buns lightly before assembling if you have time—it gives them structure and prevents sogginess even with all that creamy filling.
  • Use a pastry brush to butter the tops evenly and get them toasted without any dry spots.
  • If you're cooking for a crowd, double the recipe and assemble everything on two baking trays so you can rotate them in the oven if needed.
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