Breakfast for a crowd! A batch of these breakfast sliders is JUST the thing for the holidays. Holiday YOUR way with bacon, sausage, egg and cheese in a soft bun, brushed with garlic-butter… yes please!
This is a sponsored conversation written by me on behalf of Farmer John®. The opinions and text are all mine.
Want to be super popular with your family AND your neighbors? (Of course you do). Make a double batch of these, and wrap each one in foil. Head to the neighbors on either side and across the street, and hand out your little foil-wrapped-bundles-of-deliciousness. Bask in the knowledge that you just gifted them with breakfast before heading home to scarf the rest.
Crispy Farmer John® Classic Premium Bacon and browned up Farmer John® Classic Pork Sausage Links, fluffy eggs, cheesy… um… cheese all topped off with a garlicky butter, then baked until warmed and delicious.
Everyone loves when I make these sliders. They’re so perfect for the holidays when you have so much else going on – just throw these in the oven and get on with fun things like gift unwrapping, mimosa making, or even couch-sitting. You just do you.
10 minutes later, and you’ll have a pan of deliciousness! (5 minutes after THAT you’ll have an empty pan).
Make this YOUR holiday morning tradition! (Forget milkshakes, people – the smell of bacon and sausage cooking brings the boys to the yard!)
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How to make Bacon Sausage Breakfast Sliders:
(Full recipe below)
- Cook the Farmer John bacon and sausage links until crispy.
- Meanwhile, scramble your eggs.
- Grease a baking dish with butter (that has salt, pepper and garlic powder mixed in)
- Add the bottoms of your slider buns to the dish.
- Layer eggs, bacon, sausage and cheese over the top.
- Top with the slider bun tops.
- Brush with the butter.
- Bake for 10 minutes until browned on top.
Kylee’s notes for Breakfast Sliders
- You can cook the Farmer John Classic Premium Bacon and Pork Sausage Links the day before, just be sure to cook the egg fresh on the day you’re making them.
- Play around with different cheeses – I like a white cheddar, or an American – but Gouda is excellent too!
- You can wrap these in parchment paper, and then tightly with plastic wrap and freeze.
I’ve partnered with one of my favorite brands, Farmer John, to bring you this recipe for Breakfast Sliders. I buy my Farmer John Classic Premium Bacon and Farmer John Pork Sausage Links at my local Fry’s store – right in the fresh meat aisle.
If you love this recipe, then head over to Farmer John for more inspiration!
I took my crazy kids to Fry’s to grab supplies. Yes. Yes I did. I didn’t ASK them to be in my pictures but, guys, they’re the kids of a food blogger… they actually see my posts and demand to know why their brother is in more pictures than them.
They’re high maintenance divas in the making. I’m so proud. The day will come when they decide to only be photographed from their good side…or require payment for their modeling services.
I will laugh, and laugh…
Breakfast for a crowd! A batch of these breakfast sliders is JUST the thing for the holidays. Holiday YOUR way with Farmer John bacon, Farmer John breakfast sausage links, egg and cheese in a soft bun, brushed with garlic-butter... yes please!
- 8 slices Farmer John Classic Premium Bacon
- 1 package Farmer John Classic Pork Sausage Links
- 6 eggs
- 4 Tbs butter melted
- 1 tsp garlic powder
- ½ tsp pepper
- ½ tsp salt
- 12 slider buns
- 6 slices cheddar cut in half
1. Cook the Farmer John bacon and sausage links until crispy and drain on paper towels.
Break the eggs into a bowl and whisk lightly.
Scramble the eggs in a skillet over low heat (do not overcook as they’ll go into the oven and cook some more).
Season eggs with some salt and pepper.
Melt the butter and mix the salt, pepper and garlic powder in.
Grease a large baking dish (big enough to fit all of your sliders) with some of the butter.
Add the bottoms of your slider buns to the dish.
Layer eggs, bacon, sausage and cheese slices over the top.
Top with the slider bun tops.
Brush with the butter.
Bake for 10 minutes at 375 degrees F until browned on top.