Breakfast Sliders
Over the past year, I’ve shared all kinds of delicious slider recipes! You might remember some big reader favorites, including Italian sub sliders, bacon cheeseburger sliders, buffalo chicken sliders, and BBQ chicken sliders. So I decided it was time to shake things up a little, and that’s how these breakfast sliders came about! They’re absolutely perfect for brunches and as an appetizer for game days and parties when you’re bored of your usual choices.
Soft pretzel buns get layered with fluffy eggs, sausage, bacon, and melty cheese, then brushed with a buttery maple glaze and baked until warm and golden. Fun, a little different, and I guarantee that you’ll be asked to make them again!
Ingredients
Note: There’s a printable recipe card at the bottom of this post!
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Mini pretzel slider buns, sliced — Soft on the inside with that slightly chewy pretzel exterior that holds up perfectly once baked.
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Bacon — Adds smoky, salty crunch that balances the eggs and cheese.
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Ground pork sausage — Brings savory flavor and makes the sliders hearty and filling.
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Eggs — Soft-scrambled so they stay fluffy and don’t dry out in the oven.
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Milk — Helps keep the eggs tender and creamy.
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Salt and freshly cracked black pepper — Just enough seasoning to bring everything together.
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Colby Jack cheese slices — Melts beautifully and adds a mild, creamy layer.
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Unsalted butter — Used for cooking and brushing the buns for extra richness.
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Maple syrup — Adds a touch of sweetness that plays really well with the sausage and bacon.
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Fresh parsley (optional) — A simple garnish that adds a little color and freshness.
How To Make Breakfast Sliders
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Preheat the oven to 350°F and line a baking dish or baking sheet with parchment paper.
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Heat a large skillet or cast iron pan over medium-high heat. Cook the bacon until crisp, then transfer it to a paper towel–lined plate.
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Carefully drain off the excess bacon grease, leaving about 1 tablespoon in the pan. Add the sausage and cook until browned and fully cooked, breaking it up as it cooks. Remove from the heat.
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In a medium bowl, whisk together the eggs, milk, salt, and pepper. Heat a second skillet over medium heat with the butter, then softly scramble the eggs just until set.
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Arrange the bottom halves of the pretzel buns in the prepared baking dish. Evenly layer on the sausage, eggs, Colby Jack cheese, and bacon, then place the top buns on.
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Melt the remaining butter in a microwave-safe bowl and stir in the maple syrup. Brush the mixture generously over the tops of the buns.
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Bake uncovered for 10–15 minutes, until the cheese is melted and the buns are warmed through.
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Remove from the oven, garnish with fresh parsley if desired, and serve warm.
Recipe Notes
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Softly scramble the eggs and take them off the heat while they’re just set. They’ll finish cooking in the oven and stay fluffy instead of dry.
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Pretzel buns work especially well here because they hold up to the fillings and buttery topping without getting soggy.
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If your bacon is extra thick, give it a little extra time to crisp so it doesn’t stay chewy in the sliders.
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Brushing the buns generously with the maple butter helps them warm through and adds that sweet-and-savory finish.
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These sliders are best served warm, but they also hold up well if you need to keep them covered in a low oven for a short time.
Variations
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Cheesy Scramble Sliders: Use scrambled eggs with shredded cheddar or American cheese for a softer, meltier texture.
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Spicy Breakfast Sliders: Add a pinch of red pepper flakes or use spicy sausage for a little heat. I also like adding a little hot sauce!
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Everything Bagel Sliders: Sprinkle everything bagel seasoning over the buns before baking for extra flavor.
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Make-It-Mini Sliders: Use mini dinner rolls instead of pretzel buns if that’s what you have on hand.
Serving Ideas
These breakfast sliders are perfect for feeding a crowd, whether it’s a holiday morning, brunch, or weekend get-together.
Serve them as part of a game-day or party spread when you want something a little fun and unexpected instead of the usual dips.
Pair with fresh fruit, hash browns, or breakfast potatoes to round out the meal.
They’re also great for brunch buffets, since they’re easy to grab and stay warm in the oven!
Breakfast Sliders
Ingredients
- 9 count mini pretzel slider buns sliced into top buns and bottom buns
- 4 –5 strips bacon
- 16 oz ground pork sausage
- 4 large eggs
- 2 tbsp milk
- Pinch of salt and freshly cracked black pepper
- 4 slices Colby Jack cheese
- 3 tbsp unsalted butter divided
- 1 tbsp maple syrup
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350°F and line a baking dish or baking sheet with parchment paper.
- Heat a large skillet or cast iron pan over medium-high heat. Cook the bacon until crisp, then transfer it to a paper towel–lined plate.
- Carefully drain off the excess bacon grease, leaving about 1 tablespoon in the pan. Add the sausage and cook until browned and fully cooked, breaking it up as it cooks. Remove from the heat.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper. Heat a second skillet over medium heat with the butter, then softly scramble the eggs just until set.
- Arrange the bottom halves of the pretzel buns in the prepared baking dish. Evenly layer on the sausage, eggs, Colby Jack cheese, and bacon, then place the top buns on.
- Melt the remaining butter in a microwave-safe bowl and stir in the maple syrup. Brush the mixture generously over the tops of the buns.
- Bake uncovered for 10–15 minutes, until the cheese is melted and the buns are warmed through.
- Remove from the oven, garnish with fresh parsley if desired, and serve warm.
If you love a slider and you want to shake things up a little, this is definitely the way to go! Whether you’re prepping them for a brunch or a party, they’re always a big hit with a hungry crowd. Let me know what you think once you’ve made them!
