Breakfast Sliders
These breakfast sliders are warm, cheesy, and packed with classic breakfast flavors. Made with eggs, sausage, bacon, and melty Colby Jack on soft pretzel buns, they’re finished with a buttery maple glaze and baked until perfectly golden. Ideal for feeding a crowd, brunch gatherings, or game days when you want something fun and a little different.
Servings: 9
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.