Maple Sausage Breakfast Sliders on Hawaiian Rolls

Why You’ll Love This Recipe

• Sweet, salty, and savory in every bite: maple butter, sausage, cheddar, and poppy-seed onion glaze.
• Pull-apart convenience feeds a crowd with almost no fuss.
• Soft-scrambled eggs stay tender and creamy, even after baking.
• Make-ahead friendly for easy mornings, brunches, tailgates, or holidays.

Grocery List

• Produce: 1 small yellow onion, fresh chives (optional)
• Dairy: Eggs, sharp cheddar, unsalted butter, half-and-half or milk
• Pantry: Hawaiian sweet rolls (12-count), breakfast sausage (1 lb), pure maple syrup, Dijon mustard, Worcestershire sauce, poppy seeds, light brown sugar, garlic powder, kosher salt, black pepper, nonstick spray or extra butter for the pan

Full Ingredients

Slider Base

• 1 (12-count) package Hawaiian sweet rolls, kept attached
• 1 tbsp unsalted butter or nonstick spray (for the pan)

Soft-Scrambled Eggs

• 8 large eggs
• 1/4 cup half-and-half or whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter (for the skillet)
• 2 tbsp chopped chives (optional, for finishing)

Sausage Layer

• 1 lb bulk breakfast sausage
• 1 tsp pure maple syrup (optional, to finish sausage)

Cheese

• 8 oz sharp cheddar, sliced (8 slices) or 2 cups shredded

Maple Butter

• 4 tbsp (56 g) unsalted butter, softened
• 2 tbsp pure maple syrup
• Pinch of kosher salt

Poppy-Seed Onion Glaze

• 4 tbsp (56 g) unsalted butter, melted
• 2 tbsp very finely minced yellow onion
• 1 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 1 tbsp poppy seeds
• 1 tbsp light brown sugar
• 1/4 tsp garlic powder
• 1/8 tsp kosher salt

Step-by-Step Instructions

Step 1: Preheat and prep the pan

Preheat the oven to 350°F (175°C). Butter or spray a 9×13-inch baking dish. Without separating the rolls, use a serrated knife to slice the entire sheet of rolls horizontally into a top and bottom slab. Set the top aside.

Step 2: Brown the sausage

Heat a large skillet over medium heat. Add the breakfast sausage, breaking it up with a spatula, and cook until browned and cooked through, 7–9 minutes. Drain excess fat. If you like a touch more sweetness, toss with 1 tsp maple syrup. Keep warm off the heat.

Step 3: Soft-scramble the eggs

In a bowl, whisk together the eggs, half-and-half, salt, and pepper. Melt 1 tbsp butter in a nonstick skillet over low to medium heat. Pour in the eggs and stir slowly with a spatula, sweeping the pan to form small curds. Cook just until glossy and barely set, 3–4 minutes; they should look slightly underdone—they will finish in the oven. Transfer to a plate to stop cooking.

Step 4: Mix maple butter and the poppy-seed onion glaze

In a small bowl, mix the softened butter, maple syrup, and a pinch of salt until smooth. In a separate bowl, whisk the melted butter, minced onion, Dijon, Worcestershire, poppy seeds, brown sugar, garlic powder, and salt. Let the glaze sit 2 minutes to lightly soften the onion.

Step 5: Assemble the sliders

Place the roll bottoms in the prepared dish. Spread half the maple butter over the cut side. Layer on half the cheese, then the soft eggs, then the sausage, and finish with the remaining cheese. Spread the remaining maple butter on the cut side of the roll tops and place them on the sliders, aligning the edges.

Step 6: Brush, cover, and bake

Brush the tops generously with the poppy-seed onion glaze, letting a little drip down the sides. Cover the dish tightly with foil (spray the foil to prevent sticking). Bake covered for 10 minutes, then uncover and bake 5–8 minutes more until the tops are golden, the glaze is bubbling, and the cheese is fully melted. For a deeper toast, broil 1–2 minutes—watch closely.

Step 7: Rest, slice, and serve

Let the sliders rest 5 minutes so the layers set. Sprinkle with chives if using. Using a serrated knife, cut along the lines to make 12 pull-apart sliders. Serve warm; offer extra maple syrup or hot sauce at the table if desired.

Pro Tips

• Keep the rolls intact while slicing so assembly and cutting are neat and easy.
• Undercook the eggs slightly on the stovetop; they’ll finish in the oven and stay creamy.
• Cheese acts as a moisture barrier—place it both under and over the egg layer.
• Drain sausage well to prevent soggy bottoms, and press it into an even layer.
• Spray the underside of the foil or use parchment to prevent sticking to the glazed tops.

Variations

• Bacon and Pepper Jack: Swap sausage for 10–12 slices thick-cut bacon and use pepper jack cheese. Add pickled jalapeños for heat.
• Ham and Swiss: Use deli ham (10–12 oz) and Swiss; replace maple butter with honey butter and add a smear of Dijon on the bottoms.
• Veggie Supreme: Use plant-based sausage or sautéed mushrooms and spinach; add roasted red peppers and cheddar or provolone.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat covered at 325°F (165°C) for 10–15 minutes, or microwave a single slider 30–45 seconds. To make ahead, assemble fully, cover, and refrigerate up to 24 hours (wait to brush on glaze until just before baking). Add 3–5 minutes to bake time if chilled. For freezing, wrap the assembled, unbaked slab tightly (or wrap individual baked sliders) and freeze up to 2 months. Bake from thawed at 350°F (175°C) for 18–22 minutes covered plus 5–8 minutes uncovered; from frozen, add 10–15 minutes.

Nutrition (per serving)

Approximate per slider: 390 calories; 24 g fat; 21 g carbohydrates; 17 g protein; 520 mg sodium; 6 g sugar. Values will vary with specific brands and cheese choice.