Print

Ultimate Breakfast Tailgate Sliders with Egg and Sausage

breakfast tailgate sliders - featured image
Print Recipe

These Ultimate Breakfast Tailgate Sliders with Egg and Sausage are the perfect portable breakfast sandwich for game day or brunch. Soft slider rolls are layered with fluffy scrambled eggs, savory sausage patties, and melted cheese, then baked with a garlic butter topping until golden and crispy.

Ingredients

Scale
  • 1 lb ground breakfast sausage (preferably Jimmy Dean’s hot variety)
  • 1/2 teaspoon fennel seeds (optional)
  • 1/4 teaspoon red pepper flakes (if using mild sausage)
  • 8 large eggs (room temperature)
  • 1/4 cup whole milk or heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons unsalted butter (for cooking eggs)
  • 12 slider rolls (like King’s Hawaiian or soft brioche rolls)
  • 6 slices American cheese or cheddar (deli-sliced cheddar recommended)
  • 3 tablespoons salted butter, melted
  • 1 teaspoon garlic powder
  • 1 tablespoon everything bagel seasoning or sesame seeds
  • 1 tablespoon Dijon mustard (optional)

Instructions

  1. Prepare the sausage patties: In a bowl, combine ground sausage with fennel seeds and red pepper flakes (if using). Mix gently with your hands. Divide into 12 equal portions, roll into balls, then flatten into patties about 3 inches wide. Heat a large non-stick skillet over medium-high heat. Cook patties in a single layer for 3-4 minutes per side until golden brown and cooked through (internal temperature 160°F). Transfer to a paper towel-lined plate.
  2. Scramble the eggs: In a medium bowl, whisk together eggs, milk or cream, salt, and pepper until uniform and slightly frothy. Reduce heat under the skillet to low. Add 2 tablespoons butter and let melt slowly. Pour in egg mixture. Using a rubber spatula, gently push eggs from edges toward center every 30 seconds, letting them set in large soft curds, about 5-6 minutes. Remove from heat while still creamy and slightly underdone.
  3. Assemble the sliders: Preheat oven to 350°F (175°C). Place slider rolls on a cutting board and slice the entire block in half horizontally, keeping tops and bottoms connected. Place bottom half in a greased 9×13 baking dish. If using Dijon mustard, spread a thin layer on bottom rolls. Layer scrambled eggs evenly over bottom buns. Place one sausage patty on each slider. Lay cheese slices over sausage, tearing to fit if necessary. Place top half of rolls over cheese.
  4. Apply the butter bath: In a small bowl, combine melted salted butter with garlic powder. Brush generously over tops of rolls, including edges. Sprinkle everything bagel seasoning or sesame seeds over the top.
  5. Bake: Cover dish loosely with aluminum foil and bake for 10 minutes. Remove foil and bake for another 5-7 minutes until tops are golden brown and cheese is melted.
  6. Slice and serve: Let sliders rest in pan for 2 minutes. Cut along seams of rolls to separate sliders. Serve warm.

Notes

Don’t overcook the eggs; they should be slightly underdone when going into the oven. Use a meat thermometer for the sausage patties to ensure they reach 160°F. For extra texture, toast the cut sides of the rolls under the broiler for 1 minute before assembling. Leftover sliders can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes. Unbaked sliders can be frozen for up to 2 months.

Nutrition

Keywords: breakfast sliders, tailgate food, egg and sausage sliders, game day breakfast, brunch sliders

Find it online: https://tinastirs.com/ultimate-breakfast-tailgate-sliders-with-egg-and-sausage/