Sausage Gravy and Egg Sliders
Sausage gravy and egg sliders combine creamy homemade sausage gravy, scrambled eggs, and cheddar cheese on soft slider buns for an indulgent breakfast sandwich that's perfect for feeding a crowd.
Sausage gravy and egg sliders combine creamy homemade sausage gravy, scrambled eggs, and cheddar cheese on soft slider buns for an indulgent breakfast sandwich that's perfect for feeding a crowd.
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In a large skillet, cook the breakfast sausage until browned. Do not drain.
Sprinkle flour over the cooked sausage and stir to combine, cooking for about a minute.
Gradually whisk in the milk and bring to a simmer. Cook until the gravy thickens, then season with salt and pepper.
In a separate pan, scramble the eggs with 2 tablespoons of butter.
Place the bottom halves of the slider buns in a baking dish. Layer with the scrambled eggs.
Pour the sausage gravy over the eggs.
Top with slices of cheddar cheese.
Place the top halves of the buns on the sliders.
Brush the tops of the buns with melted butter.
Bake until the buns are golden brown and the cheese is melted.
Assemble and eat fresh for best texture. Store leftover gravy and eggs separately in airtight containers for up to 3 days; reheat gently on the stovetop.
Yes. Make the gravy up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of milk if it thickens too much.
Assemble the sliders just before serving, or keep the gravy and eggs warm in separate covered pots. Toast the slider buns and add fillings in batches to prevent them from becoming soggy.
Yes. Turkey or chicken sausage works as a leaner alternative, though breakfast sausage's fat content creates a richer gravy. Brown and cook the substitute the same way.
Whisk the flour into the fat and cook for 1–2 minutes (making a roux) before slowly adding the milk while stirring constantly to avoid lumps.
Yes. Divide all ingredients by 2 or 4 and adjust cooking time accordingly. The gravy-to-milk ratio and seasoning remain the same.
