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Cowboy Breakfast Sliders

Cowboy breakfast sliders are baked Hawaiian roll stacks filled with scrambled eggs, crumbled sausage, bacon, sharp cheddar, and jalapeños. Everything bagel-seasoned tops and a Dijon butter glaze create a golden, cheesy finish after 20–25 minutes at 350°F.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian rolls
  • 12 Hawaiian rolls or slider buns
Breakfast fillings
  • 1 lb breakfast sausage, cooked and crumbled
  • 8 eggs, scrambled
  • 1.5 cup sharp cheddar, shredded
  • 4 bacon, cooked and crumbled
  • 0.25 Sliced jalapeños and hot sauce (optional)
Butter glaze and topping
  • 4 tbsp melted butter
  • 1 tbsp Dijon
  • 0.5 tsp garlic powder
  • 1 tsp Worcestershire
  • 1 everything bagel seasoning

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and assemble
  1. Preheat the oven to 350°F and grease a 9x13 baking dish with a thin coating of oil or spray, so the sliders release cleanly after baking.
  2. Slice the Hawaiian rolls in half horizontally, keeping tops and bottoms together, then place the bottom halves into the greased dish as your base layer.
  3. Layer the bottom rolls with the scrambled eggs, cooked breakfast sausage, cooked bacon, jalapeños (and hot sauce if using), and shredded cheddar for even filling coverage.
  4. Place the top halves over the fillings, pressing lightly so everything stays packed during baking.
Glaze and bake
  1. Whisk the butter glaze ingredients (melted butter, Dijon, garlic powder, and Worcestershire) until smooth, then brush generously over the roll tops.
  2. Sprinkle everything bagel seasoning over the tops for a speckled, toasted finish.
  3. Bake for 20–25 minutes at 350°F, until the tops are golden and the cheese is fully melted and bubbling at the edges.

Notes

Pro tip: crumble and cook the sausage and bacon first so the sliders bake up hot and evenly through. Refrigerate leftovers in a covered container up to 3 days; reheat in a 325°F oven until warmed through. Freezing is yes—freeze baked sliders tightly wrapped up to 2 months and reheat from thawed or directly in the oven. For a lower-sodium swap, use reduced-sodium cheddar and a lighter Worcestershire.