Crack Breakfast Sliders
Easy make-ahead Crack Breakfast Sliders with soft Hawaiian rolls, scrambled eggs, breakfast sausage, melted cheddar, and a buttery garlic glaze — cheesy, savory, and ready in 35 minutes.
Equipment
- 9x13-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 9x13-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
Slice the entire roll package as one unit for easier assembly. Let scrambled eggs cool slightly before layering to avoid soggy rolls. Cover with foil for the first half of baking to prevent over-browning. Brush the garlic butter glaze generously.