Mini Breakfast Sliders (Printable)

Fluffy eggs, melty cheese, savory sausage, and maple syrup in soft slider buns for a tasty brunch bite.

# What you'll need:

→ Slider Assembly

01 - 8 mini slider buns
02 - 8 small breakfast sausage patties (about 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 (optional)

10 - Fresh chives, finely chopped

# Preparation steps:

01 - Preheat the oven to 350°F.
02 - In a nonstick skillet over medium heat, cook sausage patties until browned and cooked through, about 3-4 minutes per side. Remove from skillet and keep warm.
03 - Wipe out the skillet. Whisk eggs with salt and pepper. Melt 1 tablespoon butter in skillet over medium-low heat, then pour in eggs. Gently scramble until just set. Remove from heat.
04 - Slice slider buns horizontally. Spread bottom halves with mayonnaise if using. Layer each bottom bun with scrambled eggs, a sausage patty, and half a slice of cheddar cheese. Drizzle with maple syrup.
05 - Place top buns on sliders and arrange on a baking tray. Brush tops with remaining butter. Bake for 5-7 minutes until cheese is melted and buns are lightly toasted.
06 - Optionally garnish sliders with fresh chopped chives. Serve warm.

# Expert advice:

01 -
  • They're small enough to grab and eat standing up, yet satisfying enough that nobody needs seconds (though they'll want them).
  • The maple syrup hits that sweet-savory note that makes people pause mid-bite and ask what just happened to their taste buds.
  • You can assemble them ahead, pop them in the oven, and everyone eats hot food at the same time—no standing over a stove while guests wait.
02 -
  • Don't skip the preheat or rush the baking—cold ovens result in soggy buns and cool cheese, which defeats the whole purpose of baking them at all.
  • The maple syrup amount is the biggest variable: start with just a drizzle, taste one slider, then adjust for the rest. Some batches need more, others need less, depending on your maple syrup's intensity and your own sweet tooth.
  • Cook your sausage and eggs slightly underdone because they'll cook a bit more in the oven, and overcooked eggs become rubbery while overcooked sausage turns dry.
03 -
  • Toast the slider buns lightly before assembly if they're dense or a day old—a quick pass in a dry skillet wakes them up and prevents them from getting soggy.
  • Use a pastry brush to apply the butter instead of spreading it with a knife, because you'll get even coverage without squishing the delicate buns.
  • Shred or grate your own cheese from a block instead of using pre-sliced if you can; it melts more evenly and tastes fresher than the anti-caking agents in packaged cheese.
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