Start your morning strong with these Cowboy Breakfast Sliders—soft Hawaiian rolls stuffed with fluffy scrambled eggs, savory sausage, crispy bacon, and melted sharp cheddar cheese. Finished with rich cowboy butter, these sliders are perfect for weekend breakfasts, brunch gatherings, or feeding a hungry crowd with minimal effort.
6 large eggs, scrambled
8 ounces ground pork sausage, cooked
6 slices thick-cut bacon, cooked and crumbled (about 1 cup)
1 cup (113 g) sharp cheddar cheese, shredded
1 package (12-count) King’s Hawaiian Rolls
1 recipe cowboy butter, melted and divided
Preheat the oven to 350°F (175°C). Lightly spray a 7×11-inch baking dish with cooking spray.
Slice the Hawaiian rolls in half horizontally and place the bottom halves into the prepared baking dish.
Pour about 2 tablespoons of melted cowboy butter evenly over the bottom halves of the rolls.
Layer the scrambled eggs evenly over the rolls, followed by the cooked sausage, crumbled bacon, and shredded cheddar cheese.
Place the top halves of the rolls over the cheese. Brush the tops with another 2 tablespoons of melted cowboy butter.
Cover the dish with aluminum foil and bake for 15 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 3–5 minutes, until the tops are lightly golden brown.
Remove from the oven, slice into sliders, and serve warm. Brush with the remaining cowboy butter or serve it on the side for dipping.
Scramble eggs gently: Cook eggs just until soft; they’ll finish cooking in the oven and stay fluffy.
Shred your own cheese: Freshly shredded cheddar melts smoother than pre-shredded cheese.
Customize the meat: Swap sausage for ham, chorizo, or breakfast beef for variety.
Make ahead: Assemble the sliders the night before, cover, refrigerate, and bake in the morning.
Extra crispy tops: Brush with butter again right after baking for extra flavor and shine.
Find it online: https://chocotune.com/cowboy-breakfast-sliders/