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Cowboy Breakfast Sliders

Cowboy breakfast sliders with a buttery Dijon glaze and melted sharp cheddar baked into golden Hawaiian roll tops. Layered with scrambled eggs, crumbled sausage and bacon, plus optional jalapeños for a smoky-saucy kick.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 560
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 and hot sauce (optional)
  • 1 sliced jalapeños and hot sauce (optional)
butter glaze
  • 4 tbsp melted butter
  • 1 tbsp Dijon
  • 0.5 tsp garlic powder
  • 1 tsp Worcestershire
  • 1 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 tops and bottoms together, then place the bottom halves into the greased baking dish.
  3. Layer the bottom halves with scrambled eggs, breakfast sausage, bacon, jalapeños, and sharp cheddar so each slider gets the same mix.
  4. Place the top halves over everything to form a neat, closed slider stack.
Glaze, season, and bake
  1. Whisk the butter glaze ingredients together—melted butter, Dijon, garlic powder, and Worcestershire—until smooth.
  2. Brush the glaze generously over the tops so they turn glossy during baking.
  3. Sprinkle everything bagel seasoning over the tops with an even layer.
  4. Bake at 350F for 20-25 minutes, until the tops are golden and the cheese is fully melted.

Notes

If you want the cleanest slices, let the sliders rest in the pan for 5 minutes after baking so the melted cheddar sets. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 325F oven until warmed through. Freeze yes/no: freeze for up to 2 months, thaw overnight in the fridge, then reheat in the oven. For a lower-sodium option, use reduced-sodium sausage and cheddar and season jalapeños to taste.