Breakfast Sliders
Hawaiian rolls piled high with eggs, sausage and cheese. These baked Breakfast Sliders are a crowd pleaser.
Servings: 12
Calories: 376kcal
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.**
Nutrition
Calories: 376kcal | Carbohydrates: 16g | Protein: 18g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 504mg | Potassium: 194mg | Fiber: 1g | Sugar: 4g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg