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Cowboy Breakfast Sliders

Cowboy breakfast sliders with buttery Dijon glaze, everything bagel seasoning, and melty sharp cheddar baked in a 9x13 dish. Layered with scrambled eggs, crumbled sausage, bacon, and optional jalapeños for a hearty, handheld breakfast.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian rolls or slider buns
  • 12 Hawaiian rolls or slider buns
breakfast sausage, cooked and crumbled
  • 1 lb breakfast sausage, cooked and crumbled
eggs, scrambled
  • 8 eggs, scrambled
sharp cheddar, shredded
  • 1.5 cup sharp cheddar, shredded
bacon, cooked and crumbled
  • 4 strips bacon, cooked and crumbled
sliced jalapeños and hot sauce (optional)
  • 1 sliced jalapeños and hot sauce (optional) Use to taste.
butter glaze
  • 4 tbsp melted butter
  • 1 tbsp Dijon
  • 0.5 tsp garlic powder
  • 1 tsp Worcestershire
  • 1 everything bagel seasoning

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F, then grease a 9x13 baking dish. Keep the dish ready for quick assembly once the rolls are sliced.
  2. Slice all Hawaiian rolls in half horizontally, keeping the tops and bottoms together. Arrange the halves so the bottom layers can go into the dish first.
  3. Place the bottom halves in the greased dish and layer with scrambled eggs, cooked and crumbled breakfast sausage, cooked and crumbled bacon, sliced jalapeños and hot sauce (optional), and shredded sharp cheddar. Spread everything evenly to reach the edges.
  4. Set the top halves over the filling to create slider sandwiches. Press very lightly so the layers stay together during baking.
Glaze and bake
  1. Whisk the butter glaze (melted butter, Dijon, garlic powder, and Worcestershire) until smooth. Brush generously over the tops so the rolls brown evenly.
  2. Sprinkle everything bagel seasoning over the tops. Make sure the seasoning covers the entire surface for a consistent look.
  3. Bake at 350°F for 20 to 25 minutes, until golden and the cheese is melted. Let cool for a couple minutes before serving so the sliders set.

Notes

Pro tip: If your scrambled eggs are watery, blot them slightly before layering so the sliders don’t get soggy. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 325°F oven until warm. Freezing is not recommended because the rolls can soften after thawing. For a lower-sodium option, choose reduced-sodium cheddar and use a lighter hand with the Worcestershire.