Easy Breakfast Sliders
These Easy Breakfast Sliders are fluffy, cheesy, and packed with savory flavor – perfect for a quick, satisfying morning treat!
Equipment
- Large Skillet
- Baking dish or sheet
- Whisk
- Spatula
- Brush
Ingredients
- 2 packages Johnsonville Original Recipe Fully Cooked Breakfast Patties
- 12 eggs eggs scrambled (slightly undercooked to prevent drying out in the oven)
- 16 party-size rolls party-size rolls
- 6 slices cheddar cheese
- 2 tablespoons melted butter
- 1 teaspoon maple syrup
- 1/4 to 1/2 teaspoon hot sauce adjust to taste
Instructions
- Begin by preheating your oven to 350°F (175°C). This ensures that your sliders will bake evenly.
- In a large skillet over medium heat, crack the eggs and whisk them together. Scramble the eggs gently, ensuring they remain slightly undercooked. Once done, remove from heat and set aside.
- Slice the party-size rolls in half horizontally. Arrange the bottom halves in a baking dish or on a baking sheet.
- Start by placing the Johnsonville breakfast patties evenly over the bottom halves of the rolls. Next, spoon the scrambled eggs over the patties, followed by layering the cheddar cheese slices on top.
- Drizzle the melted butter over the top of the cheese. Then, mix the maple syrup with the hot sauce and drizzle this mixture over the sliders for an extra kick of flavor.
- Place the top halves of the rolls onto the assembled sliders. Cover the dish with aluminum foil and bake in the preheated oven for about 15 minutes. After 15 minutes, remove the foil and bake for an additional 5-10 minutes, or until the tops are golden brown and the cheese is melted.
- Remove from the oven and let them cool for a few minutes. Slice into individual sliders and serve warm. Enjoy your Easy Breakfast Sliders with your favorite condiments or sides.
Notes
- You can assemble the sliders a day ahead and refrigerate, adding a few extra minutes to bake time if cold.
- Substitute turkey or chicken patties and different cheeses for variety.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for best texture.