Go Back

Cowboy Breakfast Sliders

Cowboy breakfast sliders are layered with scrambled eggs, crumbled sausage, bacon, jalapeños, and sharp cheddar, then baked until the Hawaiian rolls turn golden. Brushed with a Dijon-garlic Worcestershire butter glaze and topped with everything bagel seasoning for a savory, melty finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian rolls
  • 12 Hawaiian rolls or slider buns Use slider buns or Hawaiian rolls; slice in half and keep tops and bottoms together.
Breakfast fillings
  • 1 lb breakfast sausage Cook and crumble before layering.
  • 8 eggs Scramble before assembling.
  • 1.5 cup sharp cheddar Shred for even melting.
  • 4 bacon strips Cook and crumble before layering.
  • 1 sliced jalapeños Optional; add to taste.
  • 1 hot sauce Optional; serve as desired.
Butter glaze
  • 4 tbsp melted butter For brushing the tops.
  • 1 tbsp Dijon Stir into the butter glaze.
  • 0.5 tsp garlic powder Mix into the butter glaze.
  • 1 tsp Worcestershire Mix into the butter glaze.
  • 1 everything bagel seasoning Use on top after glazing.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and assemble
  1. Preheat the oven to 350F, then grease a 9x13 baking dish.
  2. Slice all rolls in half horizontally, keeping tops and bottoms together.
  3. Place the bottom halves in the dish, then layer with scrambled eggs, cooked and crumbled sausage, cooked and crumbled bacon, sliced jalapeños, and shredded sharp cheddar.
  4. Place the top halves over everything to form the slider sandwiches.
Glaze and bake
  1. Whisk the butter glaze ingredients (melted butter, Dijon, garlic powder, and Worcestershire) until smooth, then brush generously over the tops.
  2. Sprinkle everything bagel seasoning over the glazed tops and press lightly to help it adhere.
  3. Bake for 20-25 minutes at 350F, until the tops are golden and the cheese is fully melted.

Notes

For cleaner layers, crumble the cooked sausage and bacon while they’re warm, and scramble the eggs just until set (slightly moist) so they don’t dry out in the oven. Store leftovers covered in the fridge up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because the rolls can soften. For a lower-fat option, use turkey sausage and reduced-fat shredded cheddar.