Mini Breakfast Sliders (Print Version)

Fluffy eggs, sausage, cheddar, and maple syrup layered in soft mini buns, perfect for sharing.

# Components:

→ 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

10 - Fresh chives, finely chopped (optional)

# Directions:

01 - Preheat the oven to 350°F.
02 - In a nonstick skillet over medium heat, cook the sausage patties until browned and fully cooked, about 3-4 minutes per side. Remove and keep warm.
03 - Wipe out the skillet. Whisk eggs with salt and pepper. Melt 1 tablespoon butter over medium-low heat, pour in eggs and gently scramble until just set. Remove from heat.
04 - Slice slider buns horizontally. Spread the bottom halves thinly with mayonnaise if desired. 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. Arrange sliders on a baking tray. Brush tops with remaining butter. Bake 5-7 minutes until cheese melts and buns toast lightly.
06 - Optionally sprinkle with fresh chopped chives. Serve warm.

# Expert Advice:

01 -
  • They're bite-sized but substantial enough to feel like a real breakfast, not just a nibble.
  • You can assemble them ahead and bake right before serving, which means you're actually present with your guests instead of stuck in the kitchen.
  • The sweet-savory combo with maple syrup catches people off guard in the best way.
02 -
  • Don't skip the softened butter on top—it's what creates that golden-brown finish that makes them look intentional and taste better.
  • Keep the sausage warm while you're cooking the eggs; cold sausage against warm cheese doesn't meld the way it should.
  • The maple syrup goes on the eggs before you top the bun, not after, so it doesn't run everywhere when people pick them up.
03 -
  • Buy your slider buns from a bakery section or quality frozen brand—the texture difference is worth it and makes the whole thing taste less like assembly and more like cooking.
  • Don't forget the mayo layer on the bottom bun; it's subtle but it keeps everything from sliding around and tasting bland.
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