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Cowboy Breakfast Sliders

Cowboy breakfast sliders with golden Hawaiian roll tops, cheesy scrambled egg layers, and a Dijon-butter glaze. Baked in a 9x13 dish until melty and golden with everything bagel seasoning.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 420
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
  • 0.25 cup sliced jalapeños optional
hot sauce
  • 2 tbsp hot sauce optional
butter glaze
  • 4 tbsp melted butter
  • 1 tbsp Dijon
  • 0.5 tsp garlic powder
  • 1 tsp Worcestershire
  • 1 tbsp everything bagel seasoning

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350F and grease a 9x13 baking dish so the sliders release easily.
  2. Slice the Hawaiian rolls in half horizontally, keeping the tops and bottoms together.
  3. Place the bottom half of the rolls in the dish and spread the scrambled eggs evenly over the bread.
  4. Add the crumbled breakfast sausage over the eggs, then sprinkle the bacon on top.
  5. Scatter sliced jalapeños over the filling, then add the shredded sharp cheddar.
  6. Set the top half of the rolls over everything, closing the sliders like a sandwich.
Bake and finish
  1. Whisk the butter glaze ingredients and brush generously over the roll tops so they brown evenly.
  2. Sprinkle everything bagel seasoning over the tops for a savory finish.
  3. Bake at 350F for 20-25 minutes, until the sliders turn golden and the cheese is melted and bubbly.

Notes

For clean layers, spread the eggs first, then add sausage, bacon, jalapeños, and cheddar in an even distribution so every slider gets filling. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 325F oven until warmed through. Freezing is not recommended because the rolls can soften after thawing. For a lighter option, use turkey sausage instead of breakfast sausage.