Save There's something about assembling breakfast sliders that turns a quiet Sunday morning into theater. My sister showed up unannounced with her two kids, both declaring they were starving, and I found myself with exactly eight slider buns and a mission. That's when I realized these little handheld bites could be the answer to feeding hungry mouths without spending the next two hours at the stove. Now they're my go-to move whenever someone needs feeding fast.
I made these for my partner's parents the first time they visited our new place, worried the whole time that something would burn or the cheese wouldn't melt right. Instead, they sat around the kitchen counter eating them warm straight from the baking tray, and I watched my mother-in-law close her eyes after the first bite. That's when I knew these weren't just breakfast—they were the kind of food that makes people feel taken care of.
Ingredients
- 8 mini slider buns: Use fresh ones if you can find them, or grab them from the bakery section instead of the pre-packaged aisle—the difference in texture is worth the extra dollar.
- 8 small breakfast sausage patties (about 40 g each): I prefer the higher-quality ones that don't shrink to half their size, and you'll taste why immediately.
- 4 large eggs: Cold eggs scramble better because they cook more evenly, so pull them straight from the fridge.
- 4 slices cheddar cheese, halved: Buy a block and slice it yourself if you're after that perfect melt—pre-sliced never behaves the same way.
- 2 tbsp unsalted butter, softened: Softened butter spreads without tearing the delicate buns, which matters more than you'd think.
- 2 tbsp maple syrup: Real maple syrup changes everything; don't skip this one for the cheap stuff.
- 1 tbsp mayonnaise (optional): A thin layer prevents the eggs from making the buns soggy, though I sometimes skip it when I'm feeling lazy.
- 1/4 tsp salt and 1/8 tsp black pepper: Season as you scramble—tasting constantly makes all the difference between forgettable and memorable.
- Fresh chives, finely chopped (optional): A small handful adds color and a gentle onion note that makes people wonder what you did differently.
Instructions
- Get your oven ready and start the sausage:
- Preheat to 180°C (350°F). In a nonstick skillet over medium heat, cook those sausage patties about 3 to 4 minutes per side until they're golden and cooked through. They should smell absolutely incredible, and that's your cue they're ready.
- Make the scrambled eggs just right:
- Wipe out the skillet, whisk the eggs with salt and pepper, then melt 1 tbsp butter over medium-low heat. Pour in the eggs and gently push them around until they're just set but still soft—this takes maybe 3 minutes, and you'll feel it happen. Remove from heat before they look totally done, because they'll keep cooking slightly from residual heat.
- Prep your buns:
- Slice the slider buns horizontally and spread the bottom halves with mayonnaise if you're using it. This is a tiny step that prevents soggy sliders later, which matters.
- Layer everything with intention:
- On each bottom bun, layer scrambled eggs first, then a sausage patty, then half a slice of cheddar. Drizzle each with a tiny splash of maple syrup—about a teaspoon per slider. It sounds like a lot of drizzling, but trust the ratio.
- Toast them until the cheese melts:
- Arrange your assembled sliders on a baking tray, brush the tops with remaining softened butter, then bake for 5 to 7 minutes until the cheese is visibly melted and the buns are lightly golden. Watch them after minute 5 because ovens are temperamental and you want toasted, not burned.
- Finish and serve:
- Sprinkle with fresh chives if you have them, then serve while the cheese is still warm enough to hold everything together. This is the moment they taste best.
Save My friend's kid asked for seconds before finishing the first one, and suddenly these weren't just a breakfast anymore—they were evidence that home cooking still matters. Those little moments remind me why I keep doing this.
Making Them Your Own
The beauty of sliders is that they adapt to what you have on hand or what you're craving. I've added crispy bacon when I had it, swapped the cheddar for gouda when that's what was in the fridge, and even tried them with plant-based sausage when someone vegetarian came for brunch. Each version tastes distinct, but they all hit that same sweet-savory note that makes people happy.
Timing and Temperature Notes
The 35-minute window assumes you're moving at a normal pace, not rushing or overthinking. If your oven runs hot, check the sliders at 5 minutes instead of waiting until 7. If it runs cool, give them the full 7 to 8 minutes and don't panic if they need an extra minute—better slightly longer than underdone cheese.
Serving and Storing
These are best eaten the moment they come out of the oven while the cheese is still melted and the buns are warm. If you need to make them ahead, assemble everything except the top bun, refrigerate, then add the tops and bake when you're ready to serve. Leftovers last about two days in the fridge and reheat reasonably well in a low oven, though they're never quite as good the second day.
- Wrap any extras loosely in foil and reheat at 160°C for about 5 minutes if you can't eat them warm.
- The scrambled eggs stay tender if you don't overbake them initially, so resist the urge to leave them in the oven longer than needed.
- If you're feeding a crowd, you can double or triple this recipe without any trouble—just allow a bit more time for the eggs to cook.
Save These sliders have become my answer to anyone who drops by hungry, and they've never disappointed. There's real magic in feeding people something warm and thoughtfully made, even if it only took you 35 minutes.
Recipe FAQ
- → What type of sausage works best for these sliders?
Small breakfast sausage patties provide a savory, juicy flavor that complements the eggs and cheese well. Plant-based alternatives can be used for a vegetarian twist.
- → Can I prepare these sliders ahead of time?
You can assemble the sliders and refrigerate them for a few hours before baking. Bake just before serving to keep buns soft and cheese melted.
- → How do I make the scrambled eggs fluffy?
Whisk the eggs thoroughly with salt and pepper, then cook gently over medium-low heat, stirring slowly until just set but still moist to achieve fluffiness.
- → Is there a substitute for cheddar cheese?
Gouda or Swiss cheese are great alternatives that melt well and offer different flavor notes to suit your preference.
- → What does the maple syrup add to the sliders?
A drizzle of maple syrup adds a subtle sweetness, balancing the savory sausage and cheese for a harmonious flavor combination.