Sausage, Egg and Cheese Breakfast Sliders

30 min | easy

Close-up of sausage, egg, and cheese breakfast sliders on a white board: soft white buns filled with fluffy scrambled eggs, browned breakfast sausage patties, and folded slices of American cheese, with more sliders blurred in the background.

Published Jan 22, 2026

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Prep Time	Cook Time	Total Time
10 min	20 min	30 min

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Introduction

These sausage, egg and cheese breakfast sliders are everything you love about a diner breakfast in cute, handheld form.

They’re perfect for easy weekend mornings, holiday brunches, or a fun breakfast-for-dinner night.

Soft slider buns, creamy scrambled eggs, melty American cheese, and savory sausage patties make every bite super satisfying.

Close-up of a sausage, egg, and American cheese breakfast slider on a white surface, with a browned sausage patty and soft scrambled eggs on a white bun; more sliders are blurred in the background.

How to Make Sausage, Egg and Cheese Breakfast Sliders

Handsfree mode (keeps screen awake)

Preheat the oven and prep the buns

Preheat your oven to 350°F and line a baking sheet with parchment or lightly grease it.
Slice the slider buns in half if they are not pre-split, and place them cut side up on the baking sheet.
Brush the cut sides with the melted butter and set the tray aside for later.
Cook the sausage patties

Heat a large skillet over medium heat and add the sausage patties in a single layer.
Cook until browned on the first side, about four to five minutes, then flip each patty.
Continue cooking until the patties are cooked through and reach 160°F internally, then transfer them to a plate.

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Whisk the eggs

Crack the eggs into a medium bowl and add the heavy cream, salt, and black pepper.
Whisk until the mixture looks smooth and the yolks and whites are fully combined.
Soft-scramble the eggs

Melt the tablespoon of butter in a nonstick skillet over medium-low heat.
Pour in the egg mixture and let it sit for a few seconds until it just starts to set.
Gently push the eggs from the edges toward the center, creating soft curds as they cook.
Remove the pan from the heat when the eggs look mostly set but still slightly glossy and creamy.
Toast the buns

Place the prepared buns in the preheated oven and toast until lightly golden, about five to seven minutes.
Keep an eye on them so the edges do not get too dark or dry.

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Assemble the sliders

Lay the bottom halves of the toasted buns on the baking sheet, cut side up.
Place one slice of American cheese on each bottom bun, trimming the cheese if needed.
Set one sausage patty on top of each cheese slice, then spoon a portion of eggs over each patty.
Cap each slider with the top bun, then return the tray to the oven for two to three minutes.
Warm just until the cheese is nicely melted and everything is heated through, then serve right away.

Substitutions

Use brioche slider buns instead of regular slider buns: Brioche buns add a buttery, slightly sweet flavor and stay very soft, which makes the sliders taste extra indulgent.
Use turkey breakfast sausage instead of pork sausage patties: Turkey sausage keeps the same savory vibe but cuts some fat, so the sliders feel lighter yet still very satisfying.
Swap American cheese with sharp cheddar slices: Sharp cheddar gives a bolder, tangier flavor and a slightly firmer melt, which pairs nicely with rich sausage and eggs.

Tips

Size the sausage patties to the buns: Press the raw patties slightly wider than the buns, since they shrink as they cook and fit better later.
Use low heat for creamy eggs: Keep the heat at medium-low and move the eggs gently, which gives soft, tender curds instead of dry, rubbery pieces.
Toast buns just before serving: Toasted buns stay crisper and stand up better to the eggs, so the sliders do not turn soggy quickly.
Make a sheet-pan egg for easier assembly: For super neat sliders, bake the egg mixture in a greased small pan, then cut it into eight even squares.

Nutrition Facts ^*

Energy	647	kcal
Protein	33	g
Total Fat	44	g
Carbohydrates	33	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Can I make these breakfast sliders ahead of time?: You can fully assemble the sliders, wrap them tightly, and refrigerate them for up to one day. Reheat in a covered baking dish at 300°F until warmed through and the cheese is melted again.
How do I keep the sliders from getting soggy?: Toast the buns lightly and avoid overcooking the eggs, which release more water when they are very firm. Serve soon after assembling, and avoid covering them tightly while they are still steaming hot.
What can I use instead of heavy cream in the eggs?: You can swap in whole milk or half-and-half, using the same amount as the heavy cream. The eggs will be slightly less rich but still turn out fluffy and tender.
Can I cook the sausage patties in the oven instead?: Yes, place them on a baking sheet and bake at 400°F until browned and cooked through. Flip once halfway through cooking so both sides brown evenly.