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These mini breakfast sliders bake in a muffin tin for a quick, kid-friendly morning treat that’s as fun to eat as it is delicious.
If you’re craving a homemade, mini sandwich loaded with eggs, sausage patties, and melty cheese, these Breakfast Sliders deliver. Baked all at once in the oven using a muffin tin, they’re a breeze to whip up—perfect for busy school mornings, casual brunches, or even party food. You know what? When I first tested this recipe on Mother’s Day, my kids went wild. They’re great for meal prep (they hold up well in the fridge for three days) and they freeze like champs for up to a month. Plus, with over 9,000 average monthly searches for “breakfast sliders” on Google, I figured I’d share my top tricks for a recipe that’s both easy and reliably delicious.
Why You’ll Love This Recipe
• Ready in under 30 minutes—seriously, from fridge to table fast.
• Uses store-bought slider buns (no brioche fuss).
• Baked in one go—your oven does all the work.
• Perfect finger food for brunch, parties, or on-the-go.
• Kid-friendly and customizable with toppings.
• Great for meal prep: stash in fridge or freezer.
• Balanced protein-packed snack—eggs, cheese, sausage.
• Crowd-pleaser at family gatherings and potlucks.
Ingredients
• 12 slider buns (soft Hawaiian or plain dinner rolls)
• 6 fully cooked sausage patties (split in half—for mini size)
• 6 large eggs (or 8 small, beaten)
• 1/3 cup milk (whole or 2%)
• 1 cup shredded cheddar cheese (or Colby jack)
• 2 tablespoons unsalted butter, melted (plus extra for greasing)
• 1 teaspoon Dijon mustard (adds a hint of tang)
• ½ teaspoon poppy seeds (optional, for a bakery-style top)
• Salt and pepper, to taste
• Nonstick cooking spray or a light brush of butter for the muffin tin
(Substitutions: Swap turkey sausage for lower fat; use egg whites only; Monterey Jack or pepper jack if you like heat.)
Directions
- Preheat your oven to 350°F and grease a 12-cup muffin tin with butter or cooking spray—this prevents sticking and gives buns a golden edge.
- In a bowl, whisk eggs, milk, salt, and pepper until just blended (a few streaks of white are okay). That little streak keeps the eggs tender.
- Heat a nonstick skillet over medium; crumble in sausage halves and brown for 2–3 minutes per side. Transfer to a plate.
- In the same skillet, pour the egg mixture. Stir gently with a silicone spatula, folding until the eggs are softly set but still moist—about 2 minutes. Remove from heat.
- Slice each slider bun in half horizontally; place bottoms into each muffin cup. Press down slightly so they’ll soak up the egg and cheese.
- Sprinkle a thin layer (about 1 tablespoon) of shredded cheese on each bun bottom. Top with scrambled eggs, then one sausage half, then another small handful of cheese.
- Brush the inside of each top bun with melted butter mixed with Dijon mustard and poppy seeds; place them butter-side down on each filled cup.
- Bake on the center rack for 10–12 minutes, until cheese is gooey and buns are lightly golden. You’ll see the edges crisp up—perfect signal to pull them out.
- Let sliders rest in the tin for 2–3 minutes (this helps them hold together). Gently lift each out with a small offset spatula or fork.
- Serve warm, or let cool completely and store.
Servings & Timing
Yields: 12 breakfast sliders
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: About 30 minutes
Variations
• Spinach & Feta: Stir chopped baby spinach and crumbled feta into the eggs.
• Bacon & Avocado: Swap sausage for cooked bacon; top with sliced avocado post-bake.
• Ham & Swiss: Use deli ham slices and Swiss cheese for a brunch twist.
• Veggie Delight: Add diced peppers, mushrooms, and a veggie sausage patty.
• Southwest Style: Mix salsa and jalapeños into the eggs; swap cheddar for pepper jack.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Wrap sliders individually in foil and freeze up to 1 month.
To Reheat: Bake frozen sliders at 350°F for 10–12 minutes; microwave refrigerated ones for 30–45 seconds on medium power.
Make-Ahead Tip: Assemble and bake the night before; reheat in the morning—no morning rush.
Notes
• Testing Tip: Press buns gently into the tin—too much pressure makes them gummy.
• Cheese Swap: A blend of mozzarella and cheddar gives extra stretch.
• Skillet Hack: Use a silicone egg ring for perfectly round scrambled eggs.
• Texture Boost: Let eggs cool slightly before assembling to avoid steamy buns.
• Flavor Note: Dijon mustard in the butter lifts the whole flavor profile—don’t skip it.
FAQs
Q: Can I use full-size buns instead of sliders?
A: Sure—just adjust filling and bake in a small baking dish; watch for extra baking time.
Q: How do I prevent soggy bottoms?
A: Grease the muffin tin well and let sliders rest before removing; that sets the filling.
Q: Are these gluten-free?
A: Use certified gluten-free slider buns and check your sausage ingredients.
Q: Can I make these vegan?
A: Swap eggs for tofu scramble, use vegan cheese and plant-based sausage patties.
Q: What’s the ideal cheese-to-egg ratio?
A: About 2 tablespoons of cheese per slider works beautifully—adjust to taste.
Q: How do I keep them from sticking?
A: Generously grease the tin or use silicone liners for no-stick removal.
Q: Can I prep the filling ahead?
A: Yes—cook sausage and scramble eggs a day ahead, then assemble and bake when guests arrive.
Q: Can I add herbs?
A: Chives, parsley, or basil stirred into the eggs add fresh flavor boosts.
Conclusion
These Breakfast Sliders are your answer to an easy, homemade mini-meal—baked in the oven, perfect for brunch, parties, or meal prep. Give them a whirl, then come back and let me know which variation you loved most. Happy cooking!
Breakfast Sliders
Ingredients
- 12 slider buns (soft Hawaiian or plain dinner rolls)
- 6 fully cooked sausage patties (split in half)
- 6 large eggs (or 8 small, beaten)
- 1/3 cup milk (whole or 2%)
- 1 cup shredded cheddar cheese (or Colby jack)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon Dijon mustard adds a hint of tang
- 1/2 teaspoon poppy seeds optional, for a bakery-style top
- Salt and pepper, to taste
- Nonstick cooking spray or a light brush of butter for the muffin tin
Instructions
- Preheat your oven to 350°F and grease a 12-cup muffin tin with butter or cooking spray.
- In a bowl, whisk eggs, milk, salt, and pepper until just blended.
- Crumble sausage halves and brown in a skillet. Cook eggs until softly set but still moist.
- Layer bun bottoms with cheese, scrambled eggs, sausage patties, and more cheese. Top with butter, Dijon mustard, and poppy seeds brushed buns.
- Bake for 10-12 minutes until cheese is gooey and buns are lightly golden.
- Let rest in the tin for 2-3 minutes before gently removing and serving warm.
