Ingredients
Equipment
Method
Bake setup
- Preheat your oven to 350°F and grease a 9x13 baking dish. Place the dish on the counter so assembly is fast.
- Slice the Hawaiian sweet rolls in half without separating them, then set the bottom halves in the greased dish. Arrange them evenly so every slider gets filling.
- Spread smoky BBQ sauce or chipotle mayo over the bottom rolls in a thin, even layer. You should see a light smear across the surface.
Assemble the sliders
- Layer the cheese slices across the rolls evenly. Cover the sauce so the eggs and sausage sit on top of the melty base.
- Add the scrambled eggs evenly over the cheese. Distribute them so each roll section has a similar amount.
- Place the halved breakfast sausage patties across the egg layer in an even grid. Tuck the pieces down so they stay in place during baking.
- Set the roll tops on and press lightly to help the layers settle. Keep the structure intact so it stays pull-apart.
Garlic butter bake
- Whisk melted butter with garlic powder, chopped parsley, and Worcestershire sauce, then brush generously over the tops. The surface should look glossy with visible butter coating.
- Cover with foil and bake at 350°F for 12 minutes. The sliders should be hot through and starting to steam under the foil.
- Uncover and bake at 350°F for 8 more minutes until golden. Look for browned, crisp edges and a deep golden top before cutting.
- Cut into individual sliders and serve right away. Pull-apart strands of egg and melted cheese should stretch between pieces.
Notes
Pro tip: scramble the eggs slightly thick so they set inside the rolls instead of pooling. Store leftover sliders in the fridge up to 3 days; reheat covered at 300°F until warm throughout. Freezing is yes—freeze individual portions, then thaw in the fridge and reheat at 300°F until hot. For a dietary swap, use turkey sausage patties to reduce overall fat while keeping the same cowboy breakfast feel.