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Hawaiian rolls piled high with eggs, sausage and cheese. These baked Breakfast Sliders are a crowd pleaser.

Sliders are the best party sandwiches. Whether they are pizza or pulled pork or traditional baked ham sliders, they are always a hit!

If you’re looking for brunch sliders, try these pork sausage, egg and cheese sliders. They stand tall on a soft Hawaiian bun and are brushed with savory, seasoned butter. You’ll love them just as much as our breakfast stromboli.

baked breakfast sliders with pork sausage

Thanks to the Ohio Pork Council for sponsoring this post and allowing us to share this pork sliders recipe.

About these Breakfast Sliders:

Flavor: I love baked sliders because of the sweet & savory flavor. These are no different. They have the sweetness from the Hawaiian roll, but all of the savory flavors of breakfast sausage: sage, pepper and ginger.
Texture: Some sliders can be harder to eat, but because these have ground pork and scrambled eggs, they are easy to pick up and bite into. It won’t be hard to cut them. The rolls stay soft, even during baking.

Pack your morning with protein

Eating 20 – 30 grams of protein per meal helps fuel your body and may help you feel fuller. That being said, every 3 ounces of pork is packed full of 22 – 24 grams of protein depending on the cut. That makes these breakfast sliders the perfect way to start the day.

overhead view of ground pork and seasoning in a skillet

Make Breakfast Sausage from Ground Pork

Start this recipe off by seasoning ground pork to taste like the best homemade sausage. Use one pound of ground pork and add 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of sage, ½ teaspoon of ginger and a dash of cayenne pepper.

Simply add the pork and the seasonings to a skillet, then brown the ground pork, mixing the seasonings in while you go.

How to Make Breakfast Sliders

Brown the ground pork and seasonings. Drain off any fat.
Make scrambled eggs.
In a small bowl, mix together the melted butter, seeds, garlic, black pepper, ginger and sage. Whisk well.
Use a large serrated knife to slice the rolls in half, separating the tops from the bottoms. Place the bottom of the rolls onto the foil lined baking pan.
Brush a few tablespoons of the butter mixture onto the bottom of the rolls.
Layer the scrambled eggs over the rolls. Then cover the eggs with the cooked pork sausage. Top with sliced colby cheese.
Place the tops of the rolls onto the sandwiches. Brush the remaining butter mixture evenly over the rolls.
Cover the rolls loosely with foil. Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Uncover the rolls and bake for an additional 3-5 minutes.

overhead view of breakfast sliders on parchment paper

Recipe Variations

Need a shortcut? Use pre-seasoned ground pork sausage.
Use canadian bacon, ham or traditional bacon instead of ground pork.
Switch up the type of cheese to any you’d like.
Don’t have slider buns? Use hamburger buns and wrap each sandwich individually. Bake for the same amount of time.

Breakfast Sliders

4.54 from 13 votes

Hawaiian rolls piled high with eggs, sausage and cheese. These baked Breakfast Sliders are a crowd pleaser.

Servings 12

Prep Time 20

Cook Time 25

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Ingredients

For the pork sausage:

1 pound ground pork approximately 1 pound…our package was 1 ⅓ pounds
½ teaspoon ginger
1 teaspoon salt
1 teaspoon sage
dash of cayenne pepper
1 teaspoon black pepper

For the butter sauce:

1/2 cup salted butter melted
1 tablespoon sesame seeds
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/2 teaspoon ginger
½ teaspoon sage

For the sandwiches:

10 large eggs
6 slices colby cheese
12 Hawaiian rolls* I used Aunt Millie’s Big & Fluffy Hawaiian Dinner Rolls – 18 ounces

Instructions

Make the pork sausage:

In a skillet over medium heat, brown the ground pork and seasonings together, crumbling the pork until it is fully cooked. Drain off any fat. Remove the pork sausage to a plate.
In the same skillet, scramble the eggs over medium heat until fully cooked. Salt and pepper the eggs to taste, then set aside.

Make the sliders:

Preheat the oven to 350º Fahrenheit.
Line a baking sheet with foil. Spray very lightly with cooking spray.
In a small bowl, mix together the melted butter, seeds, garlic, black pepper, ginger and sage. Whisk well.
Use a large serrated knife to slice the rolls in half, separating the tops from the bottoms. Place the bottom of the rolls onto the prepared baking pan.
Brush a few tablespoons of the butter mixture onto the bottom half of the rolls.
Layer the scrambled eggs over the rolls.
Then cover the eggs with the cooked pork sausage.
Top with sliced colby cheese.
Place the tops of the rolls onto the sandwiches.
Brush the remaining butter mixture evenly over the rolls.
Cover the rolls loosely with foil.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes.
Uncover the rolls and bake for an additional 3-5 minutes.
Serve warm. Store any leftovers in the refrigerator in an airtight container.

Notes

Refer to the article above for more tips and tricks.

To keep the sandwiches warm: Keep the sandwiches covered with foil in a warm oven (170 degrees Fahrenheit) until serving. Pull them out right before guests go through the buffet line. Keep the sandwiches covered with foil even when they are sitting on the countertop.

Another option is to cut the sandwiches, wrap them individually in foil and place them in a slow cooker on the warm setting. This will keep them perfectly warm and you can travel easily with them this way as well.

*Hawaiian rolls come in different size packages. Small packages can be only 12 ounces. If you choose a small package, you’ll need less pork and eggs. I used an 18 ounce package of rolls, so used 10 large eggs and all of the pork.

The calories shown are based on the recipe making 12 sandwiches, with 1 serving being 1 baked sandwich. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**