Sausage, Egg, and Cheese Breakfast Sliders

• 12 dinner rolls, halved
• 12 ounces breakfast sausage
• 6 large eggs
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• Optional: hot sauce or ketchup for serving

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet over medium heat, cook the sausage until browned and cooked through, about 8-10 minutes.
3. 3 In a separate bowl, whisk together eggs, salt, black pepper, and thyme. Cook in a non-stick skillet over medium heat until just set.
4. 4 Slice the rolls in half and arrange them cut-side up on a baking sheet.
5. 5 Divide the cooked sausage evenly among the roll bottoms.
6. 6 Top each with a portion of scrambled eggs and sprinkle with shredded cheddar.
7. 7 Place the roll tops over the filling and brush the tops with melted butter.
8. 8 Bake in the preheated oven until cheese is melted and rolls are warmed through, about 8-10 minutes.
9. 9 Serve immediately with hot sauce or ketchup, if desired.

Equipment

• Baking sheet
• Skillet
• Non-stick skillet
• Whisk

Variations

• Add sautéed spinach or diced bell peppers for extra veggies.
• Use turkey sausage for a leaner option.

Substitutions

• Substitute cheddar with Swiss cheese or pepper jack for a different flavor.
• Use gluten-free rolls for gluten-sensitive eaters.

Pairings

• Fresh fruit salad
• Crispy bacon strips
• Coffee or orange juice

Nutrition

Tips

• For a make-ahead option, assemble sliders and store in the fridge overnight. Bake straight from the fridge.
• Use your favorite type of cheese for a customized flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes.

Freezing: Freeze assembled sliders unbaked for up to 1 month. Bake from frozen, adding 5-10 extra minutes to the baking time.

Serving Suggestions

• Serve with fresh fruit or a side of crispy bacon for a complete breakfast.
• Pair with a steaming cup of coffee or a fresh juice.

FAQ