We’re pretty basic, so when it comes to making a special occasion breakfast, 80% of the time, we will just default to cinnamon rolls and the other 20% of the time, donuts. We decided to change it up for our early Christmas morning breakfast last month and make a recipe for cheese and sausage breakfast sliders that I found on Pinterest. They were delicious and very filling. I only had two of them and I was full until late afternoon. The maple syrup makes them a bit decadent but otherwise, I’d recommend giving them a try if you’re looking to switch it up a little bit. Most importantly, the kids liked them. That’s a win. Here’s the recipe:
Ingredients:
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- Ground pork sausage (We used the Jimmy Dean’s sausage rolls)
- 12 Hawaiian rolls, or other slider buns
- 8 large eggs, scrambled
- 6 slices pepper jack or cheddar cheese
- 8 slices American cheese
- 1/2 cup butter, melted
- 1/4 cup maple syrup
Directions:
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Preheat oven to 350°F.
- Scramble the eggs. A hack: Jay cooked them to the scrambled texture, but did not actually scramble the eggs. He made a little “egg sheet,” if you will. (You can see it in the picture above.)
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Warm large skillet over medium heat. Form sausage into 12 patties. Cook sausage in the skillet until cooked through.
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Cut rolls in half lengthwise (without breaking apart). Place bottom half of rolls in 7×10-inch or 9×13-inch baking dish.
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Scoop scrambled eggs (or unscrambled “egg sheet”) onto bottom rolls; top with the cheddar or pepper jack. Place sausage on top of pepper jack and top with American cheese. Place the top buns onto the sliders. (Again, see picture above.)
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Combine melted butter and maple syrup in small bowl. Brush over tops of rolls allowing sauce to drip down sides and into bottom.
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Bake 15-20 minutes or until cheese is bubbly and melted. If you did the “egg sheet” method like Jay did, you can easily cut the sliders into individual, mess-free pieces.
