Breakfast for a crowd! A batch of these breakfast sliders is JUST the thing for the weekend. Breakfast YOUR way with bacon, sausage, egg and cheese in a soft bun, brushed with garlic-butter. Yes please!
Cook the 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.
You can cook the bacon and breakfast sausage the day before, just be sure to cook the egg fresh on the day you’re making them.I make these in a 9x13-inch baking dish or foil pan. The foil pan is awesome if you are taking these to a pot luck or family gathering, and the bonus is that there is no clean up required!Substitutions/AdditionsI do use sausage links here, but sausage patties work well too, as well as just bulk sausage.You can leave out the sausage and bacon and just do ham egg and cheese breakfast sliders. You do you, okay?Play around with different cheeses. I like white cheddar cheese or American cheese, as well as swiss and provolone. Gouda is excellent too!You can use any kind of rolls, even hotdog buns if that is what you have. I love slider buns and Hawaiian rolls if I can find them.Freezing Instructions
You can wrap these in parchment paper, and then tightly with plastic wrap and freeze.