Easy Breakfast Sliders
These Easy Breakfast Sliders are stacked with a griddled breakfast sausage patty, fluffy folded eggs, crispy bacon, and melted American cheese on King's Hawaiian Maple Brown Sugar Rolls. Finished with maple-Dijon butter and served warm for dipping.
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.
Nutrition
Calories: 454kcalCarbohydrates: 20gProtein: 21gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 187mgSodium: 946mgPotassium: 262mgFiber: 1gSugar: 5gVitamin A: 531IUVitamin C: 0.3mgCalcium: 200mgIron: 2mg
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