Save There's something about assembling these slider bites on a lazy Saturday morning that makes everyone gather around the kitchen counter before breakfast is even done. The first time I made them, my partner wandered in, caught the scent of sausage hitting the pan, and suddenly we had an audience of three people waiting impatiently for a taste. What started as a simple idea—breakfast ingredients squeezed into manageable handheld portions—became the thing people actually request now when they know I'm cooking brunch.
I learned the magic of these sliders when my neighbor mentioned she needed brunch for eight people but didn't have time for a full cook—that's when I realized these fit perfectly into that gap between "too fussy" and "just cereal." Now whenever I'm hosting and want something that looks more thoughtful than scrambled eggs but won't keep me stuck at the stove, these are my answer.
Ingredients
- 8 mini slider buns: Soft buns are non-negotiable—they should squish slightly when you press them, not feel dense or day-old.
- 8 small breakfast sausage patties (about 40 g each): These cook faster than links and brown more evenly, though fresh from the butcher counter tastes noticeably better than frozen.
- 4 large eggs: Room temperature eggs scramble more gently and don't get rubbery at the edges.
- 4 slices cheddar cheese, halved: A mild, melty cheddar won't overpower the other flavors—sharp cheddar will dominate, which isn't what we want here.
- 2 tbsp unsalted butter, softened: Softened means you can spread it easily without tearing the delicate bun tops.
- 2 tbsp maple syrup: This is the secret weapon that ties everything together—the sweetness against the salty sausage is where the magic lives.
- 1 tbsp mayonnaise (optional): A tiny layer creates a moisture barrier so the buns don't get soggy from the eggs.
- 1/4 tsp salt and 1/8 tsp black pepper: Season the eggs generously—underseasoned scrambled eggs disappear into the background.
- Fresh chives, finely chopped: A small garnish that adds a brightness without competing with the other flavors.
Instructions
- Get your oven ready and start the sausage:
- Preheat to 180°C (350°F) and set a nonstick skillet over medium heat. Cook your sausage patties about 3–4 minutes per side until they're deeply browned and cooked through—that color is important because it brings out their flavor.
- Make the scrambled eggs:
- Wipe out the skillet, then melt 1 tbsp butter over medium-low heat. Whisk your eggs with salt and pepper, pour them in, and stir gently until they just set—the moment they look like soft curds, you're done, because they'll keep cooking as everything sits together.
- Prepare your bun halves:
- Slice the slider buns horizontally and spread a thin layer of mayo on the bottom halves if you're using it. The goal is a whisper-thin layer that won't weigh down the bread.
- Build each slider:
- Layer the bottom bun with scrambled eggs, then a sausage patty, then half a slice of cheese. Drizzle with a small spoonful of maple syrup—less is better because too much makes the bun soggy.
- Toast and melt:
- Place the top bun on each slider, arrange them on a baking tray, and brush the bun tops with the remaining softened butter. Bake for 5–7 minutes until the cheese is melted and the buns are lightly golden.
- Finish and serve:
- Sprinkle with fresh chives if you have them, and serve while the buns are still warm and the cheese is still soft.
Save The first time I served these at a casual weekend brunch, everyone picked them up with both hands like actual sandwiches instead of politely plating them, and somehow that made me realize they'd stopped feeling like "something I cooked" and started feeling like "the thing we all came together for."
The Sweet-Savory Balance
The maple syrup is the component that makes these sliders different from a standard breakfast sandwich. It sounds unusual, but the warmth of the melted cheese, the salt from the sausage, and that touch of maple create a moment of flavor that lingers—which is why people often take another bite right away. The syrup doesn't make them sweet; it makes them more themselves.
Make-Ahead and Storage
You can prep the sausage and scramble the eggs up to 4 hours ahead if you keep them separately in the fridge. The sliders themselves are best eaten fresh, but they'll survive wrapped in foil in the fridge for a day and reheat beautifully in a 160°C oven.
Small Changes That Matter
These sliders are forgiving, but a few swaps make them your own. Gouda brings a smokiness that adds depth, Swiss cheese melts almost too smoothly and disappears into the background, and a crispy bacon strip tucked in alongside the sausage is never a mistake—though it does make the whole thing richer.
- For a vegetarian version, sautéed mushrooms seasoned with soy sauce stand in beautifully for the sausage patties.
- A tiny dot of whole-grain mustard on the bottom bun adds complexity if you want the sliders to feel less sweet.
- If you're short on time, you can skip the oven step and eat them warm from the skillet, though the melted cheese tastes better when it's had those final few minutes to truly soften.
Save These sliders have become my answer to the question of how to make breakfast feel generous without spending hours in the kitchen. There's something quietly satisfying about handing someone a warm, maple-touched bite and watching them understand why you bothered.
Questions & Answers
- → How do I cook the sausage patties evenly?
Cook sausage patties over medium heat for 3-4 minutes per side until browned and fully cooked through, ensuring even heat distribution in the skillet.
- → Can I make these sliders vegetarian?
Yes, replace the sausage patties with plant-based alternatives or sautéed mushrooms for a meat-free version without sacrificing flavor.
- → What cheese works best for these sliders?
Cheddar cheese is recommended for its meltability and flavor, but gouda or Swiss can be substituted for a different taste profile.
- → Is the maple syrup essential in this dish?
Maple syrup adds a sweet contrast to the savory ingredients but can be adjusted or omitted to suit personal preference.
- → How can I make the buns crispy?
Brushing the buns with butter and briefly baking them at 180°C (350°F) helps achieve a lightly toasted, crispy texture.