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Cowboy Breakfast Sliders

Cowboy breakfast sliders with pull-apart golden Hawaiian rolls are stuffed with sausage patties, scrambled eggs, and cheddar plus a smoky sauce smear. Baked until the tops are glossy and the layers slice clean for easy party breakfast sliders.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian roll base
  • 12 Hawaiian sweet rolls Keep them as one pull-apart roll loaf so the sliders bake together.
Sausage and cheese filling
  • 6 breakfast sausage patties Halve each patty for even layering.
  • 6 large eggs Scramble before assembling.
  • 6 cheddar or American cheese Use slices so they melt and bind the filling.
Butter topping
  • 3 tbsp butter Melt for brushing over the tops.
  • 1 tsp garlic powder Stirs into the melted butter.
  • 1 tbsp fresh parsley, chopped Adds color and freshness.
  • 1 tsp Worcestershire sauce Adds savory depth to the butter.
Smoky spread
  • 1 Smoky BBQ sauce or chipotle mayo Spread on the bottom rolls; use whichever you prefer for the smoky flavor.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Preheat and assemble the slider base
  1. Preheat the oven to 350°F and grease a 9x13 dish for easy release.
  2. Slice the Hawaiian sweet rolls in half without separating the individual rolls, then place the bottom halves into the greased dish.
Build the filling
  1. Spread the smoky BBQ sauce or chipotle mayo on the bottom rolls in an even layer.
  2. Layer the cheddar or American cheese, the scrambled eggs, and the halved breakfast sausage patties evenly across the rolls.
  3. Place the top halves of the rolls on, keeping the slider loaf intact.
Add the garlic butter topping and bake
  1. Whisk the melted butter with garlic powder, chopped fresh parsley, and Worcestershire sauce until smooth.
  2. Brush the butter mixture generously over the tops so the rolls bake up golden and glossy.
  3. Cover with foil and bake for 12 minutes at 350°F to heat through and set the cheese.
  4. Uncover and bake 8 more minutes at 350°F until the tops are golden.
  5. Cut the sliders apart and serve while hot.

Notes

Pro tip: for cleaner slices, use fully scrambled eggs that are not watery, and let the sliders rest 2-3 minutes after baking before cutting. Store covered in the refrigerator up to 3 days; reheat in a 325°F oven until warm. Freezing is yes—freeze tightly wrapped for up to 2 months and thaw overnight in the fridge before reheating. Dietary swap: use turkey breakfast sausage patties for a lighter alternative while keeping the same layer-and-bake method.