I am the antithesis of the horrendous and offensive term “morning person.” If I wake up on my own without any alarms, then I’m okay. But, about 14 months ago, I gave birth to a permanent, living alarm clock that has zero snooze button capabilities, so since then there hasn’t been tons of “waking up on my own.” (He’s the cutest alarm clock ever, though.)

Things I can do to make my mornings less sleepy:

Coffee
Coffee
A delicious breakfast
Coffee

Since I’m pregnant, I only drink my one allotted cup of coffee a day, and you best believe I savor every single last sip of that goodness.

These baked breakfast sliders are more of a weekend situation, because I’m probs not going to muster up the energy during the week to whip together anything more than a bowl of cereal with some milk poured over top, BUT – for weekends when hubbs is home and I have more time and energy? Yassssssssss, these sliders have a delicious place in my life. And they keep shockingly well as leftovers, so I get to eat them when the week starts again. SCORE.

Any chance you remember Meg’s Baked Ham and Cheese Sliders with Magic Sauce that I posted forever ago? These kind of remind me of those. Totally different ingredients, but similar in the way that you stuff a bunch of good stuff in between soft slider rolls, smother them in delicious sauce, and bake them in the oven until melty and delicious.

We will call this the breakfast version. And it is everything I ever dreamed of and more.

Here’s what we’ve got going on here:

A package of Hawaiian rolls
Soft scrambled eggs
Perfectly seared and browned breakfast sausage patties
Melty, gooey cheddar cheese
The most wrongly addictive sauce EVA – aka butter, maple syrup, and a little bit of mustard

Layer that all up, dump the sauce over top all the sliders, and bake to perfection. It’s savory, it’s slightly sweet from the maple syrup, and it’s loaded up with more flavor than can even be described in words.

I had a few concerns with this recipe, all surrounding the eggs. I was worried that one: the eggs would get dry and overcooked in the oven and two: the eggs would be gross when eaten left over. As for concern number one: we super soft cook these eggs before baking them, so they are just barely set. Because of this, they still stay moist and soft in the oven!

We don’t start them off as the dry, cardboard scrambled eggs you find at breakfast buffets (no thank you, ma’am).

As for the leftovers, I don’t know why these keep well in the fridge, buuuut they do! I will say it’s definitely a fork and knife type situation, but it still has amazing flavor. I like to eat these with a fork and knife even when they are fresh because that way I can construct each perfect bite with a delicious amount of everything. <<< So good.

So – let’s sum up the details of this post:

This will make your morning magical, even if you are an anti-morning person…👋
It has a savory, sweet, and overall ridiculously delicious flavor that you need in your life ASAP
#Breakfastgoals

That is all.

I hope you are all having fantastic Wednesdays!

Baked Breakfast Sliders with Maple Butter Sauce

Author: Annie Chesson
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 minutes
Yield: 12 servings 1x

Ingredients

Scale

For the sliders:

1 package King’s Hawaiian Rolls, sliced in half so the tops and bottoms are separate
12 eggs, all cracked into a bowl
1 pound breakfast sausage (I used Jimmy Dean’s pork sausage)
5 slices cheddar cheese

For the sauce:

1 stick butter
2 tablespoons maple syrup
1/2 teaspoon yellow mustard

Instructions

Preheat your oven to 350 degrees
Form your sausage into 12 patties that are a little bigger than the size of your slider bottoms and set on a baking sheet next to your stove so you can fry them in batches
In a large skillet over medium high heat, sear your sausage patties until both sides have a nice deep sear. You’ll need to do this in batches. When done, set aside
Remove the pan from the heat and let it cool for a few minutes. Place it back over medium heat and add your eggs. Season with salt and pepper
Cook the eggs, moving them around with a spatula almost constantly. Remove them from the heat when they are just set but still moist and soft
To assemble, place the bottom layer of King’s Hawaiian Rolls in a 9 x 13 baking dish. I like to pull them apart and then place them back next to each other just so it’s easier to grab the sliders when they are totally done
The first layer is the eggs. Spread your eggs out across your slider rolls. On top of the eggs, place each sausage patty. On top of the sausage, place your slices of cheddar cheese (your final slice will need to be broken in half because a third slice won’t fit all the way).
Place the tops of the slider rolls on top of the cheese. I like to pull these apart too like I do with the bottom row. Take a small knife and run it in between the borders of each slider top so that you can slice through that cheese. This will allow the sauce so soak in between each roll too instead of the slices of cheese being a barrier
To make your sauce, melt your butter in the microwave and whisk in your maple syrup and mustard until totally combined
Pour the sauce all over the tops of your sliders. There will be some sauce along the sides of the baking dish that didn’t soak into the sliders. Using a pastry brush, brush some of that extra sauce across the tops and sides of the sliders, ensuring that everything is totally covered.
Bake in the oven for 15 minutes. Remove and serve!