Introduction
I make these Crack Breakfast Sliders every time I need a crowd-pleasing breakfast that requires almost no morning effort. Soft Hawaiian rolls stuffed with scrambled eggs, sausage, and melted cheddar, then brushed with a buttery garlic glaze and baked until golden.
What makes this breakfast sliders recipe so addictive is that garlic butter glaze on top. It soaks into the rolls as they bake and gives them a slightly crispy, savory crust that makes these genuinely hard to stop eating.
These are my go-to for holiday mornings and weekend guests because you assemble them the night before and just bake fresh in the morning.
Why You’ll Love This Recipe
These Crack Breakfast Sliders are rich, cheesy, and savory with that addictive garlic butter glaze on top.
They feed a crowd from one pan, which makes them perfect for holidays, brunch gatherings, or feeding a house full of guests.
This easy cheesy breakfast sliders recipe is fully make-ahead. Assemble the night before, refrigerate, and bake fresh in the morning.
They’re easy to customize. Swap the protein, change the cheese, or add vegetables based on what you have.
They reheat really well too, so leftovers make for an easy grab-and-go breakfast the next day.
Advertisements
About the Ingredients
Hawaiian Rolls
A 12-count package of Hawaiian rolls is the base of these Crack Breakfast Sliders. Their soft, slightly sweet texture is what makes these so good — don’t substitute with a denser dinner roll. Slice the entire pack in half horizontally as one unit rather than separating each roll first.
Scrambled Eggs
Soft scrambled eggs work best here since they finish cooking slightly more as the sliders bake. Scramble them until just set but still a little soft, then let them cool slightly before layering onto the rolls.
Advertisements
Breakfast Sausage
Cooked and crumbled breakfast sausage adds savory richness to this breakfast sliders recipe. Drain the grease well after cooking so the sliders don’t turn out greasy.
Cheddar Cheese
Shredded sharp cheddar melts into every layer of these sliders. Use freshly shredded cheese for the best melt — pre-shredded bagged cheese has anti-caking agents that prevent it from melting as smoothly.
Advertisements
Garlic Butter Glaze
Melted butter mixed with garlic powder, a little Dijon mustard, and dried parsley gets brushed generously over the tops of the rolls before baking. This is the most important part of this easy cheesy breakfast sliders recipe — don’t skip it or skimp on it.
Tips and Tricks
Slice the entire pack of rolls in half as one unit rather than separating individual rolls first. This keeps everything connected and much easier to assemble.
Let the scrambled eggs cool slightly before layering them on the rolls so they don’t make the bread soggy.
Brush the garlic butter glaze generously and let it soak in for a minute or two before baking these Crack Breakfast Sliders.
Cover with foil for the first half of baking to keep the tops from browning too fast, then uncover to finish.
Advertisements
Pro Tips
Add a layer of cream cheese spread thinly on the bottom half of the rolls before the eggs for an extra creamy layer in this breakfast sliders recipe.
Sprinkle a little extra cheese between the egg and sausage layers so every bite gets a cheese pull.
Let the sliders rest for 5 minutes after baking before cutting. This helps them hold together better when you slice through the rolls.
Add a pinch of red pepper flakes to the garlic butter glaze for a subtle heat that works really well in these Crack Breakfast Sliders.
Step-by-Step Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish.
- Without separating the rolls, slice the entire 12-count package of Hawaiian rolls in half horizontally. Place the bottom half in the prepared baking dish.
- In a skillet, cook 1 lb of breakfast sausage over medium heat until browned. Drain well.
- In the same or a separate skillet, scramble 8 eggs until just set but still soft. Season with salt and pepper.
- Layer the scrambled eggs evenly over the bottom half of the rolls.
- Sprinkle the cooked sausage evenly over the eggs.
- Sprinkle 1½ cups of shredded cheddar cheese over the sausage.
- Place the top half of the rolls back on top.
- In a small bowl, melt 4 tablespoons of butter and whisk in 1 teaspoon of garlic powder, 1 teaspoon of Dijon mustard, and 1 teaspoon of dried parsley.
- Brush the garlic butter glaze generously over the tops of the rolls.
- Cover with foil and bake for 15 minutes, then uncover and bake another 8 to 10 minutes until golden and the cheese is melted.
- Let rest for 5 minutes, then slice into individual sliders and serve.
Variations
Ham and cheese version: Swap the sausage for diced ham for a classic combination that works especially well around the holidays in these Crack Breakfast Sliders.
Spicy version: Use hot breakfast sausage and add diced jalapeños to the egg layer for a kick.
Veggie version: Skip the sausage and add sautéed bell peppers, mushrooms, and spinach instead for a vegetarian take on this breakfast sliders recipe.
Bacon version: Swap the sausage for crispy crumbled bacon for a different savory flavor throughout.
Extra cheesy version: Use a combination of cheddar and pepper jack cheese for a little extra heat and flavor complexity.
How to Store
Store leftover Crack Breakfast Sliders covered in the refrigerator for up to 4 days.
Reheat in a 325°F oven for about 10 minutes, covered with foil, to bring back the soft texture without drying them out. The microwave works too for 30 to 45 seconds per slider.
These sliders freeze well. Wrap individual sliders tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make these Crack Breakfast Sliders the night before?
Yes, and it’s actually the best way to make them. Assemble everything except the garlic butter glaze, cover, and refrigerate overnight. Brush with the glaze right before baking in the morning.
Why are they called Crack Breakfast Sliders?
The name comes from how addictive the combination of cheesy eggs, savory sausage, and garlic butter glaze is. People genuinely can’t stop at just one.
Can I use regular dinner rolls instead of Hawaiian rolls?
Hawaiian rolls are recommended for their soft, slightly sweet texture, which is part of what makes this breakfast sliders recipe so good. Regular dinner rolls work but the flavor will be less distinct.
Can I freeze these before baking?
Yes. Assemble fully including the glaze, cover tightly, and freeze unbaked. Thaw completely in the fridge overnight before baking as directed.
How do I know when the sliders are done?
The cheese should be fully melted and the tops golden brown. The internal temperature of the egg layer should be hot throughout.
Can I make this easy cheesy breakfast sliders recipe in a smaller batch?
Yes. Use a 6-count package of rolls and halve all the other ingredients. Use an 8×8-inch baking dish and check for doneness a few minutes early.
What can I serve with these Crack Breakfast Sliders?
Fresh fruit, hash browns, or a simple side salad all work well alongside these sliders for a complete brunch spread.
Can I add vegetables to this breakfast sliders recipe?
Absolutely. Sautéed bell peppers, mushrooms, spinach, or onions all work great mixed into the egg layer or scattered with the sausage.
Crack Breakfast Sliders
Equipment
- 9×13-inch baking dish
- skillet
- mixing bowl
- whisk
- aluminum foil
- Pastry brush
Ingredients
Ingredients
- 12 count Hawaiian rolls sliced in half as one unit
- 8 large eggs scrambled soft
- 1 lb breakfast sausage cooked and drained
- 1.5 cups sharp cheddar cheese, shredded
- 4 tbsp butter, melted for glaze
- 1 tsp garlic powder for glaze
- 1 tsp Dijon mustard for glaze
- 1 tsp dried parsley for glaze
- salt and black pepper to taste
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Without separating the rolls, slice the entire package of Hawaiian rolls in half horizontally. Place the bottom half in the prepared baking dish.
- Cook the breakfast sausage in a skillet over medium heat until browned. Drain well.
- Scramble the eggs until just set but still soft. Season with salt and pepper.
- Layer the scrambled eggs evenly over the bottom half of the rolls.
- Sprinkle the cooked sausage evenly over the eggs, then sprinkle the shredded cheddar over the sausage.
- Place the top half of the rolls back on top.
- In a small bowl, whisk the melted butter with garlic powder, Dijon mustard, and dried parsley.
- Brush the garlic butter glaze generously over the tops of the rolls.
- Cover with foil and bake for 15 minutes, then uncover and bake another 8 to 10 minutes until golden and the cheese is melted.
- Let rest for 5 minutes, then slice into individual sliders and serve.
Notes
Advertisements