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Cowboy Breakfast Sliders

Cowboy breakfast sliders with golden Hawaiian rolls are layered with scrambled eggs, crumbled sausage, bacon, sharp cheddar, and jalapeños, then baked until melty. Brush on a Dijon-garlic Worcestershire butter glaze and finish with everything bagel seasoning for a savory, crunchy top.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish.
  2. Slice all Hawaiian rolls in half horizontally, keeping tops and bottoms together.
  3. Place the bottom halves in the dish and layer with scrambled eggs, sausage, bacon, jalapeños, and shredded cheddar.
  4. Place the top halves over everything.
Glaze and bake
  1. Whisk the melted butter, Dijon, garlic powder, and Worcestershire until smooth.
  2. Brush the glaze generously over the tops of the sliders.
  3. Sprinkle everything bagel seasoning over the glazed tops.
  4. Bake for 20-25 minutes at 350°F until the tops are golden and the cheese is fully melted.

Notes

Pro tip: for the cleanest layers, crumble the sausage and bacon while they’re still warm and scramble the eggs until just set (no wet sheen). Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the buns can soften after thawing. For a lower-fat option, use turkey sausage and reduced-fat cheddar while keeping the same glaze.