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Sausage Egg and Cheese Breakfast Sliders with Syrup Glaze

This recipe for sausage, egg, and cheese breakfast sliders is so simple to make, but the syrup glaze makes them over the top delicious.  Anyone who loves the sweet and salty combo will adore this breakfast!

Sausage egg and cheese breakfast slider sandwiches with syrup glaze!  HOLY YUM!  We are making this for Christmas breakfast.

This is a sponsored post written by me on behalf of The Hillshire Brands Company.All opinions are entirely my own. For more amazing holiday meal ideas search #joytothemeal on Instagram or Twitter or visit the “Memorable Holidays” Pinterest board.

Every year we try out a new breakfast on Christmas morning.  It has become somewhat of a tradition.  We started out with the usual cinnamon rolls and have had our fair share of delicious breakfast casseroles, and we love them all, but there is something about coming up with a new and exciting recipe for us to all enjoy together between tearing open packages and trying out each exciting new gift we open.

There are a few requirements for our breakfast I try to abide by:

  • First, something that everyone will like
  • Second, it must be something filling since Christmas usually ends up to be a pretty long day and eating this falls somewhere after waking up early, opening a round of presents and needs to hold us over until an early holiday dinner.
  • Last, it has to be pretty simple to make.  I love to cook, but I refuse to spend Christmas morning stuck in the kitchen.  I want to soak in every glorious moment of my kids opening their gifts and the joy they get in playing with new toys.

Crazy as it may be, I have already been planning and experimenting for this year’s breakfast.  It is one of the traditions I most look forward to for the holiday so once Halloween is over, it is time for the hunt to begin.  My family is going to love it because we are going with something new, different, and over the top delicious this year.  Sausage egg and cheese breakfast sliders, with…. wait for it…. SYRUP GLAZE!

My favorite combo- sweet & salty!!  Sausage egg and cheese breakfast slider sandwiches with SYRUP GLAZE!  Yes please!  These are perfect to bring to a holiday brunch!

We all really love breakfast sandwiches and often even make them for a weeknight dinner or lunch after church on Sunday.  These aren’t just any breakfast sandwich though, these are the perfect combination of sweet and salty and takes you right to the edge of pure breakfast bliss.

The best part is that as amazing as they taste, they are made with only 6 simple ingredients that you can grab on a trip to Walmart in a snap, and it is really easy to assemble quickly.  It always seems that I wait until the last minute or manage to forget something and Walmart is just around the corner and always open when I am in a pinch.

Sausage egg and cheese breakfast slider sandwiches with syrup  glaze and

What you need to make a batch of 24 sliders is Hawaiian rolls found in the bakery section, Original Flavor Jimmy Dean Sausage, eggs, butter, and Great Value colby jack cheese slices which are all in the refrigerated section,  and some syrup which is usually right next to the pancake mix on the baking aisle.

You can make the sliders a couple of ways, by frying traditional sausage patties, or by baking the Jimmy Dean Sausage and eggs in the oven. The later makes the time you actually have to spend in the kitchen minimal, so that is what I chose!

Bake sausage in the oven for a quick and easy way to make breakfast for a crowd!I gave this Christmas recipe a dry run this weekend because I have never cooked sausage in the oven before, but I had the idea that baking it would make these sliders much easier to make and it worked like a charm!  To do this all you need to do is press the sausage evenly in the bottom of a 9×13 baking dish and then bake at 350˚F for about 18-22 minutes or until the sausage is evenly cooked to 170˚F.

When you take it out you will have a little bit of shrinkage, and all of the grease that accumulated in the pan.  Just pour off the excess grease and pat with paper towels to your preference.

Cook sausage and eggs side by side in the oven for a quick way to feed a crowd and solve the age old dilemma of having everything hot at the same time!

The other trick that makes these super simple is baking the eggs at the same time as the sausage.  You could make them in a pan like you would traditionally, but they turn out ever bit as tender and delicious by scrambling them and pouring them into a well greased (well greased is important!  Don’t forget it!) 9×13 baking dish.  You can pop them in the oven right next to the sausage and they will take just about the same amount of time to cook until done through.

This recipe for sausage egg and cheese breakfast slider sandwiches with syrup glaze is easy and crazy delicious!  Sweet and salty is my favorite!  Perfect for breakfast or brunch!

Next you just assemble this little guys and bake all the flavors in the oven.  2 packages of Hawaiian rolls should fit perfectly side by side in a 9×13 dish.  Use a long bread knife to cut the whole set of rolls in half to form sandwiches.  Put the bottom of each set in the pan.

Layer the sausage and then eggs on top of the bottom half of the rolls.  Then layer the cheese slices right over the eggs covering the top completely and place the tops of the rolls back on.  Then use a knife to follow the natural lines of the rolls and cut through the sandwiches to separate them into individuals.  This will allow all the syrupy goodness to get in between all of the sandwiches and really put this breakfast into the extraordinary category.

Now this is where the magic happens… the syrup glaze.  One part syrup for sweetness and one part butter for richness and flavor.  Melt your butter in a microwave safe dish, then pour in the syrup and stir until well combined.  It might take a minute to incorporate the syrup into the butter but keep stirring and it will turn into a creamy delicious mixture of perfection.

Syrup glaze to top breakfast sandwiches.  I have died and gone to heaven!

Use a pastry brush to spread the mixture right over the top of the sandwiches letting it drip in between each of the sandwiches.  You might have a little bit leftover or you can use every last drop to maximize the sweetness.  Once you are done, put the dish in the oven for 10-15 minutes until everything is heated through and the cheese is nice and melty.

Easy breakfast or brunch for a crowd.  Sausage egg and cheese breakfast sliders with syrup glaze.  A sweet and salty treat!

The only thing left to do is to devour this sweet and salty breakfast.  It won’t take long because between the savory sausage and sweet syrup, this will have your house smelling so good your family will be waiting at the table, at least mine was!  A few simple ingredients and a few minutes in the kitchen give you an extraordinary breakfast big enough to feed a crowd. And even though we are making this for our small family Christmas,  it would be absolute perfect to bring to any kind of brunch and even elegant enough for a bridal or baby shower.  No matter where you bring it, I guarantee people will be waiting in line to dig in.

What will you be having for Christmas breakfast this year?  Do you always have the same thing, or do you change it up each year?  Make sure to visit Joy to the Meal for more delicious ideas!

 Perfect idea for a bridal shower or baby shower brunch.  Sausage egg and cheese sliders with syrup glaze recipe.

4.8 from 10 reviews
Sausage Egg and Cheese Breakfast Slider Sandwiches with Syrup Glaze
  • 2 - 12 roll packages of Hawaiian Sweet Rolls
  • 2 - 16 oz Jimmy Dean Sausage, Original flavor
  • 12-14 large eggs
  • 1- 11 count package Great Value colby jack cheese slices
  • ¼ cup butter
  • ¼ cup syrup
  1. Spread sausage evenly in the bottom of a 13x9 baking dish and pat down. Scramble eggs in a bowl, then pour into a second 13x9 well greased baking dish and bake at 350F for 18-22 minutes or until the eggs are set and the sausage is 170F.
  2. Slice through the Hawaiian rolls horizontally and place the bottoms of the rolls in a 13x9 baking dish.
  3. Layer the sausage, eggs and cheese slices on top and then place the tops of the rolls on top.
  4. Use a knife to follow the lines of the rolls and slice through the layers to form individual sandwiches.
  5. Melt the butter in a microwave safe dish. Stir in the syrup until it is completely combined and appears creamy.
  6. Brush the syrup mixture over the top of the sandwiches allowing it to drip between the cracks.
  7. Bake at 350F for 10-15 minutes or until heated through and the cheese is melted.
  8. Serve hot, and enjoy!
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    • says

      It is a great thought! I actually thought about talking about freezing them in the post but decided not to since I haven’t actually tried it. All of the pieces freeze wonderfully so I think it would actually work really well. If I was going to try it I would do exactly what you suggested, cook the eggs and sausage and then assemble and freeze. Then when you are ready to cook, dethaw it, then glaze and cook! Let me know if you try it!

  1. Ben says

    These things are great. My girlfriend says “heavenly”. I used 1lb of jimmy deans maple sausage and 1lb of spicy sausage, I also am going to try to freeze and reheat to see how it turns out. Thanks for the recipe!

    • says

      Thanks Ben (and your girlfriend too!) I think these would make a great freezer recipe although I have never done it. I also think my hubs would love the spicey sausage !

  2. Rhonda Gardner says

    Has anyone done the freezer thing??????? With our family Christmas we have soooooooo many presents that we take a break about an hour or so in…..I know….CRAZY……and have a snack! We finish up and THEN have a wonderful family breakfast! I’m thinking this would make a GREAT snack run…….but don’t want to miss the present action……so if you have frozen this and was successful ………PLEASE COMMENT:)))))

    • Heather Hamby says

      Even if you don’t freeze them, you can still make them ahead of time, like the day before, and just refrigerate them until it’s time to pop them in the oven. Merry Christmas!

  3. Christy says

    Have’nt tried yet , but sounds awesome . I’m thinking it might be a good idea for making cheeses burger sliders as well . Can’t wait to try both , thanks for the great recipe .

  4. Kerry says

    I just made them, or tried to. The rolls wouldn’t cut right, they started falling apart halfway through cutting them. And when it was all together, I couldn’t get it to cut evenly along the bun lines, so they’re weird shapes and sizes and all falling apart, nothing like your pictures. Maybe next time I will have better luck

  5. Patti Watson says

    Made these for an office breakfast but used ham instead of sausage. It was delicious and gone on 30 minutes.

  6. Vicky says

    I made these sans syrup and ate two immediately. The others I froze. DON’T FREEZE THESE !! The egg slice becomes loaded with water. I pilled off the egg and it was actually dripping. I have seen other egg sandwich recipes that can be frozen. The recipe called for scrambled eggs, and maybe that is the difference since they’re fluffier rather than dense.


  7. barbara says

    Had to tell you how much my extended family lhese,
    We are on our summer family vacation all 14 of us.
    I saw your recipe and knew I had to make them.
    Everyone loved them. Will definitely make them again next summer

  8. Kate says

    want to make them for a tailgater but need to prepare and bake a few hours before serving. If kept in heated casserole dish will they be okay or soggy? Any suggestions? Thanks!

  9. Patty says

    I made these for a tailgate and they were a hit! Thanks, Kimber!
    I made and assembled all the ingredients the night before with the exception of the syrup and butter mixture. In the morning, I put the pan in the oven as I preheated it and baked for about 25-30 minutes (since they had been refrigerated overnight). I also omitted sausage to half and added some frozen spinach and diced red peppers since we have some health conscious tailgaters who join us.

  10. LKW says

    Love these! I used Jimmy Dean frozen pre-cooked sausage patties – just heated them in a skillet according to package directions while the eggs baked in the oven. They fit perfectly on the buns. I was a little concerned about the amount of grease I’d get from cooking sausage on the oven and I felt like I had more control over that by using the pre-cooked patties.

    Also used pepper jack cheese which gave it a nice little kick.

    Am not going to freeze (my husband loves things like this so they aren’t going to last long enough to bother!) but instead, I’m going to keep them in the fridge. I removed them from the pan and let them cool completely on a rack. Then wrapped each sandwich tightly in wax paper, then put all into a sealed container in the fridge. Hopefully 30 seconds or so in the microwave will heat them nicely.

  11. Danielle says

    What would be the amount of eggs, sausage, butter and syrup if you were to only make this with 1 pack of rolls, instead of the two it originally calls for?

  12. Erika says

    Wondering if you could bake the eggs WITH the sausage, just for a bit longer? (I don’t have two 9×13 pans, and don’t really want to buy another just to make this) Looks so yummy and I can’t wait to try it!

    • says

      You know if you wanted to do that I would probably cook the sausage in a skillet making it into crumbles then sprinkle it in eggs and bake. I’m not sure they would cook evenly if they were both raw going in. Let me knkw how it works if you try it!

    • Arlene says

      Suggestion. Cook the meat first remove the meat from the pan and let cool in the meantime put the eggs in the same pan, and put back in the oven to cook. It just gives the eggs a little more flavor from all the goodness on the bottom of the pan from the meat.

  13. Tina says

    I made these today and they are delicious! I diced onions and peppers and cooked them with the sausage on the stove top though and added some thyme and garlic salt as well. Then I added some milk and a little pepper to the eggs and scrambled them on the stove top. I put the rolls in a pan slightly larger than a 9×13 and after everything cooled, I layered it in the pan and put them in the fridge over night. I set them out of the fridge this morning for about 30 minutes or so and then added the butter/syrup glaze and baked them for about 20 minutes and they were SO GOOD! Not as messy as I feared they would be and everyone at my office loved them. Thank you for the recipe.

  14. Brenda says

    I just made these but cut the recipe in half to make sure we liked them. Well needless to say they are all gone. Everyone loved them and asked for me to make more, with school starting in a couple of weeks these will make mornings so much easier. Thanks so much for the recipe.


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