Saddle Up for the Ultimate Cowboy Breakfast Sliders: A Crowd-Pleasing Morning Feast
Start your morning with a flavor-packed breakfast! These Cowboy Breakfast Sliders are mini sandwiches loaded with scrambled eggs, sausage, bacon, and cheddar cheese, all nestled in soft Hawaiian rolls. Perfect for a weekend brunch, feeding a crowd, or just treating yourself to something indulgent.
Ingredients
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6 large eggs, scrambled
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8 ounces ground pork sausage, cooked
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6 slices thick-cut bacon, cooked and crumbled (about 1 cup)
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1 cup (113 g) sharp cheddar cheese, shredded
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1 package (12-count) King’s Hawaiian Rolls
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1 recipe cowboy butter, melted, divided
Instructions
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Preheat oven: Preheat to 350°F (175°C). Lightly spray a 7×11-inch baking dish with cooking spray.
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Prepare rolls: Split the Hawaiian rolls in half horizontally and place the bottom halves in the prepared baking dish.
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Add butter: Pour about 2 tablespoons of melted cowboy butter evenly over the bottom halves of the rolls.
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Layer fillings: Evenly layer the scrambled eggs, cooked sausage, crumbled bacon, and shredded cheddar over the rolls.
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Top rolls: Place the top halves of the rolls on the cheese. Brush the tops with 2 tablespoons of melted cowboy butter.
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Bake covered: Cover the dish with aluminum foil and bake for 15 minutes, until the cheese is hot and bubbly.
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Bake uncovered: Remove the foil and bake for an additional 3–5 minutes, or until the tops of the rolls turn golden brown.
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Serve: Brush with remaining cowboy butter and serve warm. Great with extra butter for dipping!
Notes
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Make ahead: Assemble the sliders the night before and refrigerate. Bake just before serving.
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Variations: Swap sausage for ham or turkey bacon for a lighter option.
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Extra flavor: Add a few dashes of hot sauce or smoked paprika to the eggs for a kick.
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Serving tip: Perfect for brunch buffets—cut into small portions for easy grab-and-go bites.