Sausage, egg, and cheese breakfast sliders stack seasoned pork sausage patties, fluffy scrambled eggs, and melted cheddar on toasted pretzel buns for an easy handheld breakfast. The combination of savory sausage, creamy eggs, and crispy-soft buns makes them ideal for meal prep or feeding a crowd.
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Slice the pork sausage roll into 9 equal patties.
Place the sausage patties on a griddle or large pan and cook over medium heat until browned and cooked through, flipping once.
While the sausage cooks, separate the pretzel slider buns and slice them in half horizontally.
Spread softened butter on the cut side of both the top and bottom buns.
Place the buttered buns cut-side down in a clean pan and toast until golden brown.
In a mixing bowl, crack the eggs.
Add water and the salt, pepper, and garlic blend to the eggs.
Whisk the egg mixture until well combined.
Pour the whisked eggs into a hot, greased pan and cook, scrambling gently until almost set.
Sprinkle the shredded cheddar cheese over the eggs.
Cover the pan with a lid for about a minute to allow the cheese to melt.
To assemble, place a cooked sausage patty on each toasted bottom bun.
Top each sausage patty with a portion of the cheesy scrambled eggs.
Place the toasted top buns on the sliders.
For an optional finish, add a drizzle of mayonnaise and a garnish of microgreens to a slider before serving.
Store assembled sliders in an airtight container in the refrigerator for up to 2 days; reheat gently in a 300°F oven for 5–10 minutes or unwrapped in the microwave for 30–45 seconds.
Yes, you can cook the sausage and scramble the eggs the night before, then assemble and toast the buns in the morning. Keep components separately in the fridge and reheat gently before serving.
Form the pork sausage roll into 9 small, thin patties (slightly larger than the slider buns) and cook in a skillet over medium-high heat for 2–3 minutes per side until browned and cooked through.
Yes, standard slider buns work fine. Pretzel buns add a slightly salty, chewy texture, but brioche or regular white slider buns are solid alternatives.
Cook the eggs over medium heat (not high) and stir gently and frequently. Remove them from heat when they still look slightly underdone—they'll continue to cook with carryover heat.
Yes, the ratio is roughly 1.8 oz sausage and 2/3 egg per slider. Adjust quantities proportionally based on how many sliders you need.
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