Breakfast Sliders
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.
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.
Notes
Substitutions: Swap turkey sausage, egg whites, or pepper jack cheese for different variations. These sliders are great for meal prep and can be stored in the fridge for 3 days or frozen for up to a month.
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