Go Back

Cowboy Breakfast Sliders

Cowboy breakfast sliders with pull-apart golden Hawaiian rolls, stuffed with sausage patties, scrambled eggs, and cheddar. Brushed with garlic butter and finished with a smoky BBQ or chipotle mayo smear for an easy party breakfast that’s ready fast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian sweet rolls
  • 12 Hawaiian sweet rolls
Breakfast sausage patties
  • 3 breakfast sausage patties halved
Large eggs
  • 6 large eggs scrambled
Cheese
  • 6 slice cheddar or American cheese
Butter topping
  • 3 tbsp butter melted
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley, chopped
  • 1 tsp Worcestershire sauce
Smoky spread
  • 1 Smoky BBQ sauce or chipotle mayo for spreading

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 dish. Arrange the Hawaiian rolls in half without separating, with the cut bottoms placed in the dish.
  2. Spread the smoky BBQ sauce or chipotle mayo over the bottom rolls. This creates a quick, flavorful base under the filling.
  3. Layer the cheddar or American cheese, scrambled eggs, and sausage patties evenly across the rolls. Keep the layers distributed so each slider has sausage, egg, and cheese in every bite.
  4. Place the tops of the rolls on after layering. Press very lightly so the filling stays snug inside the pull-apart sliders.
  5. Whisk the melted butter with garlic powder, chopped parsley, and Worcestershire sauce, then brush generously over the tops. The garlic butter should look glossy and coat the entire surface.
Bake
  1. Cover with foil and bake at 350°F for 12 minutes. You should see the cheese soften and the rolls start to puff slightly.
  2. Uncover and bake at 350°F for 8 more minutes until golden. Let the sliders cool briefly, then cut and serve so the layers hold together.

Notes

Pro tip: scramble the eggs until just set before assembling so they don’t turn rubbery in the oven. Store covered in the refrigerator up to 3 days; reheat individual sliders in the microwave until hot. Freezing is yes—freeze cooled sliders (well-wrapped) up to 2 months and reheat from frozen at 350°F until warmed through. For a lighter option, swap the sausage patties for turkey sausage patties.