Go Back

Cowboy Breakfast Sliders

Cowboy breakfast sliders are layered Hawaiian rolls baked until the tops are golden and the cheddar is fully melted. This easy oven method stacks scrambled eggs, crumbled sausage, bacon, and jalapeños with a Dijon-butter glaze for a hearty morning bake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian rolls or slider buns
  • 12 Hawaiian rolls or slider buns
Breakfast sausage
  • 1 lb breakfast sausage, cooked and crumbled
Eggs and filling
  • 8 eggs, scrambled
  • 1.5 cup sharp cheddar, shredded
  • 4 bacon, cooked and crumbled
Jalapeños and hot sauce
  • 1 sliced jalapeños optional
  • 1 hot sauce optional
Butter glaze
  • 4 tbsp melted butter
  • 1 tbsp Dijon
  • 0.5 tsp garlic powder
  • 1 tsp Worcestershire
  • 1 tsp everything bagel seasoning plus more for topping

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350F and grease a 9x13 baking dish, so the sliders release easily. You should see a light, even coating on the pan.
  2. Slice all Hawaiian rolls in half horizontally, keeping tops and bottoms together. Place the bottom halves in the dish in an even layer.
  3. Layer the bottom halves with scrambled eggs, cooked and crumbled sausage, bacon, sliced jalapeños, and shredded cheddar. Spread to the edges so every slider gets filling.
  4. Place the top halves over everything to form the slider sandwiches. Press gently so the layers stay stacked.
Glaze and bake
  1. Whisk the melted butter, Dijon, garlic powder, Worcestershire, and everything bagel seasoning into a smooth glaze. It should look glossy and pourable.
  2. Brush the glaze generously over the roll tops, making sure the surface is evenly coated. Watch for a shiny, golden sheen forming on the buns.
  3. Sprinkle with everything bagel seasoning for a classic speckled crust. Aim for an even scatter across the entire top.
  4. Bake at 350F for 20-25 minutes until golden and the cheese is melted. The tops should be browned and the center should look set when you peek.

Notes

Pro tip: crumble the sausage and bacon finely so the layers spread through every slider bite. Refrigerate leftovers in a covered container up to 3 days; reheat at 325F until warmed through. Freezing is not recommended because the rolls can soften after thawing. For a dietary swap, use turkey breakfast sausage and reduced-fat cheddar to lighten the filling while keeping the same bake-and-melt texture.