Easy Breakfast Sliders
Every weekend when I fire up my griddle, my kids ask if I’m making my Easy Breakfast Sliders. They’re loaded with a large griddled breakfast sausage patty, fluffy eggs, crispy bacon, and melted American cheese, all stacked on King’s Hawaiian Maple Brown Sugar Rolls.
I use the empty roll tray to shape the sausage into one large patty, just like I do with my Bacon Cheeseburger Sliders. This makes assembly easier and gives every slider a generous layer of sausage.
Quick Look: Easy Breakfast Sliders
- What it is: Hawaiian roll breakfast sliders stacked with a large griddled sausage patty, fluffy eggs, crispy bacon, and melted American cheese, finished with maple-Dijon butter.
- Why Make THIS Version? I shape one large sausage patty in the empty Hawaiian roll tray so every slider gets an even layer. The bacon, sausage, eggs and assembled sliders all cook on the griddle, with a covered finish to melt the cheese. I also use this tray-shaping method for my Candied Bacon Cheeseburger Sliders.
- Key Ingredients: King’s Hawaiian Maple Brown Sugar Rolls, breakfast sausage, eggs, bacon, American cheese, butter, maple syrup, and Dijon mustard.
- Dietary Info: Contains pork, eggs, dairy, wheat, and potentially soy. Not gluten-free.
- Total Time: Approximately 55 minutes (20 minutes prep, 35 minutes cooking).
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Why This Recipe
What I like most about these breakfast sliders is cooking everything on the griddle while making use of the bacon fat. It’s the same approach I use for my Griddle Breakfast Sandwiches. I always cook the bacon first, then move it to the cool side of the griddle while the sausage and eggs cook. The rendered fat helps the large sausage patty develop a browned crust without needing additional oil.
For the eggs, I skip the milk and cook them in a soft, folded layer rather than breaking them into small pieces. This keeps everything together during assembly. I also place American Cheese above and below the fillings so it melts throughout the sliders. If you enjoy cooking breakfast on the griddle, my Chorizo and Egg Breakfast Burritos are another favorite worth trying.
The final touch is maple-Dijon butter brushed over the rolls and finished off on the griddle. The Dijon cuts through the richness of the sausage and bacon while complementing the sweetness of the King’s Hawaiian Maple Brown Sugar Rolls.
Key Ingredients
For Easy Breakfast Sliders
- King’s Hawaiian Maple Brown Sugar Rolls: These soft, slightly sweet rolls hold all the breakfast fillings and develop a golden top when brushed with maple-Dijon butter.
- Breakfast Sausage: One pound of pork breakfast sausage forms a large rectangular patty that covers the entire sheet of rolls. I prefer regular breakfast sausage because it’s already seasoned. For another griddle breakfast loaded with bacon and cheese, check out my Bacon Breakfast Patty Melts.
- Bacon: Cooked first on the griddle until crispy, leaving behind rendered fat for browning the sausage. Eight slices give you plenty of bacon throughout the sliders.
- Eggs: Eight large eggs create a thick, folded layer that stays together when cutting the sliders. No milk needed.
- American Cheese: Eight slices divided between the bottom and top layers. It melts smoothly and holds up well against the sausage, bacon, and eggs.
- Maple-Dijon Butter: Melted unsalted butter, pure maple syrup, Dijon mustard, garlic powder, and kosher salt make the topping. The mustard adds a tangy finish that keeps the rolls from tasting overly sweet.
Substitutions or Additions
- Switch the Sausage: Mild breakfast sausage is my go-to, but hot breakfast sausage works if you want a little heat. You can also use turkey breakfast sausage for a leaner option.
- Change the Cheese: American cheese gives these sliders a smooth, creamy melt. Sharp cheddar, Colby Jack, or Pepper Jack are good alternatives depending on your preference.
- Try Different Rolls: King’s Hawaiian Original Sweet Rolls work if you can’t find the Maple Brown Sugar variety. Both hold up well with the savory breakfast filling.
- Add Some Heat: Thinly sliced jalapeños or a few dashes of hot sauce bring some spice without overpowering the bacon and sausage.
- Include Vegetables: Sautéed bell peppers, onions, or mushrooms can be layered over the eggs. Cook off excess moisture before assembling to prevent soggy rolls.
- Adjust the Maple-Dijon Butter: Reduce the maple syrup for a less sweet topping, or substitute yellow mustard for a milder flavor. The rolls already provide plenty of sweetness.
How to Make Easy Breakfast Sliders (Step by Step)
- Form the Oversized Sausage Patty: Remove the King’s Hawaiian rolls from their tray, keeping all 12 connected. Press 1 pound of breakfast sausage evenly into the empty tray, filling the corners. Shape the patty slightly larger than the tray to account for shrinkage during cooking. Carefully transfer the tray with the filling into the refrigerator for 15-20 minutes while the bacon cooks.
- Cook the Bacon: Preheat your griddle to medium heat, leaving one side turned off as a cool zone. Add the bacon and cook for 8-12 minutes, flipping when necessary, until golden brown and crispy. Move the cooked bacon to the cool side of the griddle to keep it warm without overcooking. Leave a thin layer of rendered bacon fat on the cooking surface to sear the breakfast sausage in the next step. I also cook the bacon on the griddle and then use the bacon fat for the chicken with my Chicken Bacon Ranch Quesadillas.
- Griddle the Oversized Sausage Patty: Remove the sausage from the refrigerator and gently fold back the edges of the King’s Hawaiian tray to expose the patty. Flip the patty onto the griddle over medium-high heat, then carefully lift off the tray. Cook for 4-5 minutes, watching for browning to develop about halfway up the sides before flipping with two large spatulas. Continue cooking for another 4-5 minutes, until both sides are nicely browned and the center reaches 165°F. Move this over to the indirect cool zone.
- Cook the Eggs: Scrape away any excess grease and browned bits from the griddle, then reduce the heat to medium-low. Add 1 tablespoon of butter and let it melt. Pour 8 beaten eggs evenly onto the cooking surface, allowing them to spread into a thin layer. As the eggs begin to set, gently fold the edges inward to form a large square that matches the size of the sausage patty. Continue cooking until the eggs are fully set but still soft, then slide them to the cool zone of the griddle.
- Assemble the Breakfast Sliders on the Griddle: Slice the connected rolls horizontally into a top and bottom slab, keeping the individual rolls attached. Now stir together the melted butter, maple syrup, Dijon mustard, garlic powder, black pepper, and salt. Reserve a clean portion for dipping before brushing the remaining butter over the rolls. Now, place the bottom half of the connected King’s Hawaiian rolls on the low heat griddle. Layer with 4 slices of American cheese, followed by the oversized sausage patty, folded eggs, crispy bacon and the remaining 4 slices of cheese. Add the top half of the rolls and brush generously with the maple-Dijon butter. Pour 1 tablespoon of water onto the griddle beside the sliders, away from the bread, and close the lid for 3-4 minutes. The trapped steam helps melt the cheese while the rolls warm through.
- Slice and Serve: Remove the breakfast sliders from the griddle and transfer them to a cutting board. Let them rest for 2-3 minutes before slicing into 12 individual sliders. Serve warm with extra maple-Dijon butter on the side for dipping.
James’ Grill Master Pro Tips
Make the Sausage Patty Oversized: Press the breakfast sausage into the empty King’s Hawaiian roll tray, extending it slightly beyond the edges. The extra size accounts for shrinkage, helping the cooked patty cover the entire sheet of rolls. For another slider recipe, check out my Bacon Jam Cheeseburger Sliders.
Chill Before Griddling: Refrigerate the sausage in its tray for 15-20 minutes while the bacon cooks. This firms up the patty, making it easier to transfer without breaking apart.
Use Bacon Fat: Cook the bacon first and leave a thin layer of rendered fat on the griddle. This helps brown the sausage and adds extra flavor without needing extra cooking oil. I do the same thing with my Ultimate Texas Toast Smash Burger Recipe.
Manage Your Heat Zones: Keep one side of the griddle turned off for holding the cooked bacon and sausage. Use medium-high heat for browning the sausage, then reduce the heat when cooking the eggs and assembling the sliders.
Steam to Melt the Cheese: Add a tablespoon of water beside the assembled sliders before closing the griddle lid. The steam helps melt the American cheese in 3-4 minutes without needing high heat that could burn the rolls.
Easy Breakfast Sliders FAQs
You can prepare the sausage patty and cook the bacon a day ahead. Store both in separate airtight containers in the refrigerator, then reheat the sausage thoroughly and cook the eggs fresh before assembling. This cuts down on preparation time without sacrificing the texture of the eggs.
A large skillet works for cooking the bacon, sausage, and eggs. You can then assemble the sliders in a baking dish and heat them in a 350°F oven until the cheese melts and the centers are heated through. Cover loosely with foil if the rolls begin browning too quickly.
Drain excess grease from the bacon and sausage before assembling. Keep the eggs soft but fully set, and avoid adding too much water when steaming the sliders. A tablespoon beside the rolls is enough to help melt the cheese without soaking the bread.
Once cooled, wrap individual sliders tightly and place them in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat until the center reaches 165°F. The rolls may be slightly softer after freezing.
Storage and Reheating Easy Breakfast Sliders
Storage: Refrigerate leftover sliders in an airtight container within 2 hours of cooking, or within 1 hour if the outdoor temperature is above 90°F. Keep refrigerated for up to 3-4 days.
Reheating: Place the sliders in a baking dish and cover loosely with foil. Reheat in a 350°F oven until the center reaches 165°F. Uncover briefly at the end if you want to firm up the tops.
More Breakfast Recipes
If you tried my Easy Breakfast Sliders recipe, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Remember, a bad day grilling is better than a GREAT day at work!
Easy Breakfast Sliders
Equipment
- Flat-Top Griddle
- Large Griddle Spatulas
- Instant-Read Thermometer
Ingredients
For the Breakfast Sliders
- 12 Kings Hawaiian Maple Brown Sugar Rolls one package
- 1 lb breakfast sausage
- 1/2 lb bacon
- 8 eggs
- 8 American cheese slices
- 1 tbsp unsalted butter
- 1 tbsp water
For the Maple-Dijon Butter
- 6 tbsp unsalted butter melted
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp kosher salt
Instructions
- Form the Sausage Patty: Remove the King's Hawaiian rolls from their tray, keeping all 12 connected. Press 1 pound of breakfast sausage evenly into the empty tray, shaping it slightly larger than the rolls to account for shrinkage. Refrigerate the sausage in the tray for 15-20 minutes while cooking the bacon.
- Crisp the Bacon: Preheat the griddle to medium heat, leaving one side turned off as a cool zone. Cook the bacon for 8-12 minutes, flipping until crispy. Move it to the cool zone and leave a thin layer of rendered bacon fat on the cooking surface.
- Griddle the Sausage: Fold the cardboard tray edges outward to expose the chilled sausage patty. Flip the patty onto the griddle over medium-high heat, keeping the cardboard off the hot surface, then lift away. Cook for 4-5 minutes, flip and cook another 4-5 minutes, or until the center reaches 165°F. Slide to the cool zone.
- Cook the Eggs: Scrape away excess grease and browned bits, then reduce the griddle to medium-low. Melt 1 tablespoon butter and pour on 8 beaten eggs seasoned with salt and pepper (optional). Gently fold the edges inward to form a large square matching the sausage patty. Cook until fully set, then move to the cool zone.
- Assemble and Steam: Slice the connected rolls horizontally into a top and bottom slab, keeping the individual rolls attached. Mix the melted butter, maple syrup, Dijon mustard, garlic powder, black pepper and kosher salt. Reserve a clean portion for dipping. Place the bottom half of the connected rolls on the low-heat griddle. Add 4 slices American cheese, sausage patty, eggs, bacon, and the remaining 4 slices of cheese. Add the roll tops and brush with maple-Dijon butter. Pour 1 tablespoon water beside the sliders, away from the bread, and close the lid for 3-4 minutes until the cheese melts. If you don't have a lid, use a melting dome.
- Slice and Serve: Transfer the sliders to a cutting board and rest for 2-3 minutes. Cut into 12 individual sliders and serve warm with reserved maple-Dijon butter for dipping.
Notes
- Sausage Patty: Shape the sausage slightly larger than the King’s Hawaiian roll tray to account for shrinkage. Refrigerate for 15-20 minutes before cooking.
- Griddle Zones: Keep one side of the griddle turned off to hold the cooked bacon and sausage while preparing the remaining ingredients.
- Bacon Fat: Leave a thin layer of rendered bacon fat on the griddle to brown the sausage without adding extra oil.
- Steam Finish: Use a melting bowl or aluminum pan to place over the sliders when the water is added to trap the steam to melt the cheese.
