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Cowboy breakfast sliders made with soft rolls filled with scrambled eggs, bacon or sausage, and melted cheese, baked until golden for a hearty brunch.

Cowboy Breakfast Sliders

Start your morning with bold, savory flavor! These Cowboy Breakfast Sliders feature soft Hawaiian rolls stacked with scrambled eggs, pork sausage, crispy bacon, melted cheddar, and a drizzle of zesty cowboy butter. Perfect for brunch, meal prep, or a crowd-pleasing breakfast tray.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 sliders
Course: Breakfast, Brunch
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs scrambled
  • 8 ounces ground pork sausage cooked and crumbled
  • 6 slices thick-cut bacon cooked and crumbled (about 1 cup)
  • 1 cup sharp cheddar cheese shredded
  • 1 package (12-count) Hawaiian rolls e.g., King’s Hawaiian, split horizontally
  • cowboy butter melted, divided
Cowboy Butter
  • 1/2 cup unsalted butter softened or melted
  • 1 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley chopped
  • 1/4 teaspoon crushed red pepper flakes optional
  • salt and black pepper to taste

Equipment

  • Baking dish
  • Oven
  • Skillet

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 7×11-inch baking dish.
  2. Slice the Hawaiian rolls horizontally (keep rolls connected) and place the bottom halves in the dish.
  3. Brush 2 tablespoons of cowboy butter over the bottom buns.
  4. Layer the scrambled eggs, cooked sausage, crumbled bacon, and shredded cheddar evenly over the buns.
  5. Place the top halves of the rolls on top. Brush with another 2 tablespoons of cowboy butter.
  6. Cover with foil and bake for 15 minutes. Uncover and bake 3–5 more minutes to brown the tops.
  7. Brush with remaining cowboy butter or serve it on the side. Slice and serve hot.

Notes

To make ahead: Assemble without butter and refrigerate up to 2 days. Add butter and bake when ready. To freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight before baking.