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Sheet-Pan Sausage Egg Breakfast Sliders
Rachel Kim

Sheet-Pan Sausage Egg Breakfast Sliders

Bake the egg as one sheet and the sausage as another, then stack them over the rolls. It is cleaner, faster and more even than chasing twelve fried eggs around the stove. Maple butter on top gives just enough breakfast-counter sweetness.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 lb breakfast sausage
  • 8 large eggs
  • 1/2 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 12 connected Hawaiian rolls
  • 8 slices cheddar cheese
  • 3 tbsp unsalted butter melted
  • 1 tbsp maple syrup

Method
 

  1. Press the sausage into a 9-by-13-inch slab and bake at 400°F for 12 minutes until 160°F, then drain it.
  2. Whisk the eggs, milk, salt and black pepper, pour them into a greased 9-by-13-inch pan and bake for 12 minutes until 160°F.
  3. Lower the oven to 350°F and split the connected rolls.
  4. Layer the bottom slab with sausage, baked egg and cheddar, then replace the top.
  5. Mix the butter and maple syrup, brush the rolls and bake for 8 to 10 minutes until hot.
  6. Rest for 5 minutes and cut into 12 breakfast sliders.