Save Pin There's something about feeding a crowd that doesn't require a formal sit-down that makes everyone relax. I discovered these sliders at a friend's brunch gathering where she was scrambling to get everything ready, and she handed me a tiny warm bun filled with a runny egg, crispy sausage, and melted cheese—all with a subtle maple drizzle that shouldn't have worked but absolutely did. That one bite sold me on making them myself, and now they're my answer to the question every host dreads: what do I bring to a party where everyone wants breakfast?
I made these for my cousin's baby shower, and honestly, they were gone faster than the mimosas—which is saying something. One guest asked if I'd catered them, and when I told her I'd made them at home, she demanded the recipe right there while holding her third one. It's rare that something so simple makes people feel genuinely taken care of.
Ingredients
- 8 mini slider buns: The foundation matters more than you'd think—look for soft, brioche-style buns that can hold warmth without falling apart.
- 8 small breakfast sausage patties (about 40 g each): Thinner, wider patties cook faster and fit the bun better than thick rounds.
- 4 large eggs: This seems like it won't feed eight people, but scrambled and layered, it stretches beautifully.
- 4 slices cheddar cheese, halved: Half slices are the secret to cheesy coverage without overpowering each bite.
- 2 tbsp unsalted butter, softened: Split between cooking and brushing—the softened butter brushes on more evenly.
- 2 tbsp maple syrup: Real maple is worth it here; it caramelizes slightly under the broiler heat.
- 1 tbsp mayonnaise (optional): Sounds odd, but it acts as a moisture barrier and adds subtle richness.
- Salt and pepper: 1/4 tsp salt and 1/8 tsp black pepper keep the eggs from tasting flat.
- Fresh chives (optional): A scattered handful at the end gives a fresh, restaurant-quality finish.
Instructions
- Start your oven and sausage at the same time:
- Preheat to 180°C (350°F) and get a nonstick skillet going over medium heat. While it warms, unwrap those sausage patties and let them come to room temperature for just a minute—they cook more evenly.
- Brown the sausage until it's crispy at the edges:
- Cook 3-4 minutes per side until the edges are deeply browned and the centers are cooked through. You'll know it's done when the patty feels firm but not hard. Set aside somewhere warm.
- Make soft, pillowy scrambled eggs:
- Wipe out the skillet, whisk your eggs with salt and pepper, then melt 1 tbsp butter over medium-low heat. Pour in the eggs and gently push them around with a spatula—stop while they still look a touch wet, they'll firm up as everything sits. Overworked eggs turn rubbery.
- Prep your bun foundation:
- Slice each slider bun horizontally and lightly spread the bottom halves with mayonnaise if you're using it. This is your anchor layer.
- Layer with intention:
- On each bottom bun, pile a small handful of scrambled egg, one sausage patty, and half a slice of cheese. Drizzle with about 1/4 tsp maple syrup per slider—less is more here.
- Toast it all together:
- Top with the bun lids, arrange on a baking tray, brush tops with softened butter, then bake for 5-7 minutes until the cheese melts and the buns toast slightly. The butter creates a subtle golden crust.
- Finish with brightness:
- Scatter fresh chives over the top if you have them and the mood strikes. Serve warm.
Save Pin There was a morning when I made these for my neighbor who'd just gotten home from the hospital, and watching her face when she took a bite—that's when I realized this dish sits at the intersection of comfort and celebration. That's why it works for so many occasions.
Why This Works as a Crowd-Pleaser
The genius of these sliders is that they feel indulgent but cook faster than you can set a table. Every component is bite-sized enough that people can grab one without committing to a full breakfast, yet satisfying enough that most people eat two or three without meaning to. The maple syrup feels fancy, the cheese melts into every layer, and the sausage gives that savory anchor that makes the sweet part make sense.
Ways to Flex Your Version
I've learned these sliders are surprisingly forgiving about substitutions once you understand the balance. Swap cheddar for gruyère or Swiss if you want something nuttier, or use smoked gouda for a deeper flavor. The vegetarian crowd appreciates sautéed mushrooms seasoned like sausage, or crispy bacon works if you want to double down on savory. One time I added a thin slice of tomato and fresh basil, which sounds wild for breakfast but somehow landed.
The Timing Game
One thing I figured out the hard way is that you can assemble these up to an hour ahead, cover them with foil, and pop them in the oven right before serving—the buns don't dry out because they're protected. The eggs should be made fresh, but everything else handles advance prep beautifully, which is why these work so well when you're feeding people and don't want to be stuck in the kitchen.
- Make sausage and scrambled egg components up to 2 hours ahead if needed; warm gently before assembling.
- Assemble sliders up to 1 hour before baking; keep covered loosely with foil to prevent them drying out.
- The final oven step is non-negotiable and should happen right before serving for maximum impact.
Save Pin These sliders have become my answer to most brunch questions, and I think it's because they hit every note at once—warm, satisfying, a little bit special, but never pretentious. Make them once and you'll understand why they disappear so fast.
Recipe FAQs
- → How do I prevent the buns from getting soggy?
Lightly toasting the slider buns before assembly or brushing the tops with melted butter before baking helps keep them crisp and prevents sogginess.
- → Can these sliders be made vegetarian?
Yes, substituting the sausage patties with plant-based alternatives or sautéed mushrooms works well for a vegetarian version.
- → What cheese alternatives work best with this dish?
Gouda or Swiss cheese are great alternatives to cheddar, offering smooth meltability and complementary flavors.
- → Is it possible to prepare these sliders ahead of time?
Assemble the sliders without baking and refrigerate for a few hours. Bake just before serving to keep buns fresh and cheese melted.
- → What is the role of maple syrup in this preparation?
Maple syrup adds a subtle sweetness that balances the savory flavors of sausage and cheese, creating a rich sweet-savory profile.