Mini Breakfast Sliders (Printable)

Fluffy eggs, sausage, cheese, and maple syrup stacked in soft mini buns for sharing.

# What You'll Need:

→ Slider Assembly

01 - 8 mini slider buns
02 - 8 small breakfast sausage patties (about 1.4 oz each)
03 - 4 large eggs
04 - 4 slices cheddar cheese, halved
05 - 2 tbsp unsalted butter, softened
06 - 2 tbsp maple syrup
07 - 1 tbsp mayonnaise (optional)

→ Seasonings

08 - 1/4 tsp salt
09 - 1/8 tsp black pepper

→ Garnish (optional)

10 - Fresh chives, finely chopped

# How to Make It:

01 - Set oven temperature to 350°F.
02 - Heat a nonstick skillet over medium heat and cook sausage patties until browned and fully cooked, about 3-4 minutes per side. Remove and keep warm.
03 - Wipe out skillet, then whisk eggs with salt and black pepper. Melt 1 tablespoon butter over medium-low heat, pour in eggs, and gently scramble until just set. Remove from heat.
04 - Slice slider buns horizontally. Spread bottom halves with mayonnaise if using. Layer with scrambled eggs, one sausage patty, and half a slice of cheddar cheese. Drizzle each with maple syrup.
05 - Top sliders with remaining bun halves. Arrange on a baking tray, brush tops with remaining butter, and bake for 5-7 minutes until cheese melts and buns are lightly toasted.
06 - Sprinkle fresh chives over sliders if desired. Serve warm.

# Expert Suggestions:

01 -
  • They're small enough to eat with one hand while chatting, but satisfying enough that nobody feels cheated.
  • You can assemble them ahead and just pop them in the oven when you're ready, which means less stress and more time with your guests.
  • That sweet maple syrup against the savory sausage and melted cheese creates this perfect balance that feels fancy without being fussy.
02 -
  • Don't skip the optional mayo—it genuinely changes the texture of the final bite by preventing sogginess, and you barely taste it.
  • The buns go into the oven already assembled, not separately, because you want the cheese and eggs to bond with the bread as it toasts.
  • If your eggs are overcooked or your buns are dry before the cheese melts, everything falls apart; medium-low heat and careful timing prevent both disasters.
03 -
  • Make sure your nonstick skillet is truly nonstick before you start—old, worn pans will stick no matter how much butter you use, and that ruins the eggs.
  • Room-temperature eggs scramble faster and more evenly than cold ones, so pull them out of the fridge while you're cooking the sausage.
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