Some recipes earn their place in the regular rotation on the very first try. These breakfast sliders are one of them. Soft Hawaiian rolls stuffed with crispy bacon, golden sausage, fluffy scrambled eggs, and an unreasonable amount of melted cheese — then dunked in a sriracha mayo that ties the whole thing together.
Weekend brunch just got a serious upgrade.
Ingredients: What Goes Into Them
For the sliders:
- 1 package (12 count) King’s Hawaiian Rolls
- 1 lb ground pork breakfast sausage
- 16 slices American cheese (about an 8 oz package)
- 6 large eggs
- 6 slices thick-cut bacon, cooked and cut into pieces
- 4 tablespoons unsalted butter, melted
- Everything But The Bagel seasoning
- Salt and pepper, to taste
- Fresh chives, finely chopped, for serving (optional)
For the sriracha mayo:
- ½ cup mayonnaise
- 1–2 tablespoons sriracha or hot sauce of choice
- 1 teaspoon Worcestershire sauce
- Pinch of salt
How to Build These Breakfast Sliders
The key to making this feel effortless is cooking everything before you start assembling. Once all three components — sausage, eggs, bacon — are cooked and ready, the whole process moves quickly and nothing gets cold waiting on something else.
Step 1 — Cook the sausage. Brown the ground sausage in a medium skillet over medium heat, breaking it up as it cooks, until cooked through with no pink remaining. Transfer to a paper towel-lined plate to drain.
Step 2 — Scramble the eggs. In the same skillet, scramble the eggs over medium-low heat, seasoning with salt and pepper. Pull them off the heat while they’re still just slightly underdone — they’ll finish cooking in the oven and you don’t want them rubbery by the time the sliders come out.
Step 3 — Prep the rolls. Preheat the oven to 350°F and line a sheet pan with parchment. Without separating the individual rolls, slice the entire block in half horizontally with a serrated knife. Place the bottom half on the sheet pan.
Step 4 — Layer it up. Arrange 8 slices of cheese across the bottom rolls, covering them evenly. Add the sausage in an even layer, then the bacon pieces, then the scrambled eggs. Finish with the remaining 8 slices of cheese on top of the eggs. Place the top half of the rolls on and press down gently.
Step 5 — Butter and bake. Brush the melted butter generously over the entire surface of the top rolls, making sure to get the edges, then sprinkle everything, But The Bagel seasoning over the top. Cover with foil and bake for 15 to 20 minutes, then uncover and bake for another 5 to 10 minutes until the tops are golden and the cheese is fully melted. While they bake, whisk together the sriracha mayo ingredients in a small bowl.
Step 6 — Slice and serve. Cut into individual sliders along the roll lines and serve immediately with the sriracha mayo alongside for dunking. Scatter fresh chives over the top if you’re using them.
The Cheese Placement Makes a Difference
Putting cheese on both the bottom and the top of the filling isn’t just about maximizing melt — it’s structural. The bottom layer of cheese softens and adheres to the roll, which means the filling doesn’t slide out when you pick the slider up. The top layer melts down over the eggs and seals everything under the top bun. It’s the kind of detail that seems minor until you’ve made a slider without it and watched the whole filling land in your lap.
Variations Worth Making
The base recipe is excellent as written, but the slider format is genuinely one of the most flexible things you can make for brunch. A few directions worth exploring:
- Southwest: Chorizo instead of sausage, pepper jack cheese, diced green chiles, a slice of avocado, and chipotle mayo in place of sriracha mayo
- Vegetarian: Scrambled eggs, vegetarian sausage patties or tempeh bacon, spinach, sliced tomato, and cheddar
- Monte Cristo style: Sliced ham, sliced turkey, Swiss cheese, scrambled eggs, and a drizzle of maple syrup over the butter before baking
- Caprese: Mozzarella, sliced tomato, prosciutto or bacon, fresh basil, and a balsamic glaze finish
Storing and Reheating Leftovers
These are genuinely best eaten fresh out of the oven, but leftovers keep well. Store in an airtight container in the refrigerator for up to 2 days. To reheat, a 325°F oven or toaster oven for 10 to 15 minutes is the best method — it revives the texture of the rolls in a way a microwave can’t quite match. If you’re in a hurry, 30-second microwave increments work fine.
For freezing, cool the sliders completely before wrapping individually in freezer-safe wrap and storing in an airtight container. They’ll keep for up to 2 to 3 months. Reheat straight from frozen in a 325°F oven until warmed through.
Hawaiian Roll Breakfast Sliders with Sriracha Mayo
Ingredients
Method
- Preheat oven to 350°F and line a sheet pan with parchment paper.
- Cook the ground sausage in a skillet over medium heat until cooked through. Transfer to a paper towel-lined plate.
- In the same skillet, scramble the eggs over medium-low heat, seasoning with salt and pepper. Remove while just slightly underdone.
- Without separating the rolls, slice the entire block in half horizontally. Place the bottom half on the prepared sheet pan.
- Arrange 8 slices of cheese across the bottom rolls. Layer the sausage evenly over the cheese, followed by the bacon pieces, then the scrambled eggs. Top with the remaining 8 slices of cheese.
- Place the top buns on and press gently. Brush melted butter generously over the top and sprinkle with Everything But The Bagel seasoning.
- Cover with foil and bake for 15–20 minutes. Uncover and bake for another 5–10 minutes until golden on top and fully melted through. Garnish with chives if using.
- Whisk together all sriracha mayo ingredients in a small bowl. Slice sliders along the roll lines and serve immediately with sriracha mayo for dipping.
