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A platter of cheesy Sausage and Egg Breakfast Sliders on Hawaiian rolls, ready to be served.
Lady Maria

Pull-Apart Sausage and Egg Breakfast Sliders

Experience breakfast bliss with these pull-apart sausage and egg sliders. Featuring savory sausage, a genius sheet-pan egg layer, and gooey cheddar cheese packed into sweet Hawaiian rolls, all finished with a golden, savory butter glaze. They are the ultimate make-ahead, crowd-pleasing breakfast for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12
Course: Breakfast, Brunch
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound bulk breakfast sausage mild, hot, or sage
  • 9 large eggs
  • 2 tablespoons milk or half-and-half
  • 12 slices sharp cheddar cheese
  • 1/2 cup unsalted butter, melted
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • 9x13 inch baking dish
  • Quarter sheet pan (approx. 9x13 inches)
  • large skillet
  • Large mixing bowl
  • small bowl
  • whisk
  • Spatula or Large Spoon
  • Long serrated knife
  • Pastry brush
  • parchment paper
  • Aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish and line a quarter sheet pan with parchment paper.
  2. In a large skillet over medium-high heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through. Drain off all excess grease thoroughly and set aside.
  3. In a large bowl, whisk together the eggs, milk, salt, and pepper until light and frothy. Pour the egg mixture into the prepared quarter sheet pan.
  4. Bake for 10-12 minutes, or until the eggs are just set in the center. Be careful not to overbake. Let cool for a minute.
  5. Without separating the rolls, use a long serrated knife to slice the entire slab in half horizontally. Place the bottom half of the rolls in the greased 9x13 baking dish.
  6. Sprinkle the cooked sausage evenly over the bottom rolls. Carefully slide the sheet of baked eggs on top of the sausage, trimming the edges to fit if necessary.
  7. Layer the slices of sharp cheddar cheese over the warm eggs, then place the top half of the rolls back on.
  8. In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, onion powder, and poppy seeds.
  9. Generously brush the butter mixture over the tops and sides of the rolls, ensuring even coverage.
  10. Cover the dish with aluminum foil and bake for 15 minutes.
  11. Remove the foil and bake for an additional 5-10 minutes, until the tops are golden brown and the cheese is melted and bubbly.
  12. Let the sliders rest for a few minutes before pulling apart and serving warm.

Notes

To avoid soggy bottoms, ensure you drain the sausage grease very well on a paper towel-lined plate. For variations, you can substitute Hawaiian rolls with brioche or dinner rolls, use turkey sausage or bacon, and experiment with cheeses like Swiss, Provolone, or Pepper Jack. For a flavor boost, add a layer of caramelized onions over the sausage or a pinch of cayenne pepper to the eggs. If you don't have poppy seeds, sesame seeds or Everything Bagel seasoning are great alternatives.