As a mom there is something I learned pretty quickly when I was raising Charlie and Suzzane: breakfast doesn’t have to be complicated to make everyone happy. When you’re trying to get everyone out the door in the morning, you don’t always have time to stand in the kitchen making three completely different breakfasts. But that doesn’t mean everybody has to eat the exact same thing either.
That’s why I love breakfast sliders. Charlie is grown now and isn’t heading off to school every morning anymore, but there was a time when getting breakfast on the table before school was part of our morning routine. And recipes like these would have made those busy mornings easier. The best part about these sausage breakfast sliders is that everyone can make theirs exactly the way they like it.
Want cheese? Add cheese.
Don’t want cheese? Leave it off.
Want your egg fried hard? Cook it hard.
Prefer an over-medium egg with a little softness in the yolk? That’s perfectly fine too.
Breakfast doesn’t have to be one-size-fits-all.
Don’t care for Sausage use Ham or Bacon or no meat at all
Sausage Breakfast Sliders– These little breakfast sandwiches are easy enough for a weekday morning but filling enough to keep everyone going until lunch.
Ingredients
For about 8 breakfast sliders, you’ll need:
- 8 slider rolls or Hawaiian-style rolls
- 8 breakfast sausage patties or the meat of your choice
- 8 large eggs
- 8 slices of American, cheddar, or your favorite cheese, which is optional
- 1 tablespoon butter or cooking spray for the pan
- Salt and pepper, to taste
You can also add your family’s favorite breakfast toppings, like hot sauce.
How to Make Sausage Breakfast Sliders
Start by cooking your sausage patties in a skillet over medium heat. Cook according to the package directions, turning them as needed, until they are browned and cooked completely through. If you’re using larger sausage, you can shape it into smaller patties that fit your slider rolls. I purchase a roll of Sausage so I can make them the size I want.
Once the sausage is finished, set it aside on a plate to drain the grease off of.
Next, cook your eggs.
This is where these breakfast sliders become a family-friendly recipe because you don’t have to cook every egg the same way.
For a hard-fried egg, crack an egg into a lightly buttered skillet and cook until the white and yolk are completely set. Flip it if you prefer both sides cooked.
For an over-medium egg, cook until the white is set, then carefully flip the egg and cook briefly on the other side. The white should be cooked while the yolk remains slightly soft in the center.
Season the eggs with a little salt and pepper if you like.
If you’re adding cheese, place a slice on top of the hot sausage or egg and allow it to melt slightly. As for me no, Cheese but David and Charlie say bring it on.
While you’re cooking the eggs, you can warm your slider rolls. If you like, slice the entire package of rolls in half horizontally without separating the individual rolls. Place the bottoms on a baking sheet, add the sausage and eggs, and place the tops back on.
If you’re making several sliders at once, you can cover the baking dish loosely with foil and warm them in a 350°F oven for about 5–10 minutes, just until the rolls are warm and the cheese has melted.
Build Your Breakfast Slider
For each slider, layer:
Bottom roll → sausage patty → egg → cheese if desired none for me → top roll
And that’s it. You have a hot, filling breakfast that can be eaten at home before school or work or wrapped up for someone who needs to get out the door.
One reason I love breakfast recipes like this for busy mornings is that some of the preparation can be done ahead of time. Cook your sausage patties in advance and refrigerate them in a covered container. When you’re ready for breakfast, simply reheat the sausage and cook your eggs fresh. You can also prepare several sliders at once when you have a little more time.
If you’re making these ahead specifically for the freezer, let the cooked ingredients cool completely before assembling and freezing the sandwiches. Wrap each slider individually and label them with the date. Reheat thoroughly before serving. For food safety, refrigerated cooked breakfast leftovers should be kept at 40°F or below and used within a few days.
My favorite part of this recipe is letting everyone make there own Sausage Breakfast Slider. That’s really my favorite part of this recipe. When Charlie was younger, breakfast before school could feel like one more thing that had to be accomplished before everyone walked out the door. But as children grow, they can start making more of their own choices.
Maybe one morning Charlie would have wanted cheese. Another morning, no cheese. Maybe he wanted his egg cooked hard. Someone else might have wanted an over-medium egg. And that’s okay. You don’t have to make eight identical breakfast sandwiches just because you’re feeding eight people. Sometimes the easiest thing you can do is put the ingredients together and let everyone make their own.
And even though Charlie is grown now and we’re not rushing him out the door to school anymore, I still know how valuable a simple breakfast can be when you’re getting ready for the day. These aren’t just school breakfast sliders. They’re workday breakfast sliders, too. Whether you’re sending the kids off to school, heading to work yourself, or trying to get everybody fed before the day gets busy, these little sandwiches can make the morning a little easier.
So grab your sausage, eggs, rolls, and whatever cheese your family likes. Make some eggs hard-fried. Make some over-medium. Add cheese to some. Leave it off the others. Make breakfast your own. And maybe that’s the best lesson of all: sometimes making mornings easier doesn’t mean doing everything exactly the same way. It means finding a simple recipe that works for the whole family.
Grateful, Thankful, and Blessed
Thank you,
Glenda, Charlie and David Cates