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Cowboy Breakfast Sliders

Cowboy breakfast sliders with fluffy scrambled eggs, savory sausage, bacon, and sharp cheddar baked into golden Hawaiian rolls. Brushed with a Dijon-melted butter glaze and finished with everything bagel seasoning for a crisp, glossy top.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Hawaiian rolls or slider buns
  • 12 Hawaiian rolls or slider buns Use 12 rolls for 12 sliders (tops and bottoms kept together).
breakfast sausage
  • 1 lb breakfast sausage Cook and crumble before assembling.
eggs
  • 8 eggs Scramble until just set.
sharp cheddar
  • 1.5 cup sharp cheddar Shred for even melting.
bacon
  • 4 strip bacon Cook and crumble.
jalapeños
  • 0.5 cup jalapeños Sliced; optional to taste.
hot sauce
  • 0.25 cup hot sauce Optional; for drizzling.
butter glaze
  • 4 tbsp melted butter
  • 1 tbsp Dijon
  • 0.5 tsp garlic powder
  • 1 tsp Worcestershire
  • 1 tbsp everything bagel seasoning

Equipment

  • 1 sheet pan

Method
 

Prep and build the sliders
  1. Preheat the oven to 350°F, then grease a 9x13 baking dish. This prevents sticking so the Hawaiian rolls come out cleanly.
  2. Slice the Hawaiian rolls in half horizontally, keeping tops and bottoms together. Set the bottom halves in the baking dish to start the layers.
  3. Layer the bottom halves with scrambled eggs, breakfast sausage, bacon, jalapeños, and sharp cheddar. Spread the filling evenly so every slider gets a balanced bite.
  4. Place the top halves over everything and arrange them snugly in the dish. Add hot sauce if using by drizzling lightly over the filling before closing.
Glaze and bake
  1. Whisk together melted butter, Dijon, garlic powder, and Worcestershire until smooth. The glaze should look glossy and cohesive.
  2. Brush the glaze generously over the roll tops, making sure they’re fully coated. A visible sheen on the buns is your cue to bake evenly.
  3. Sprinkle everything bagel seasoning over the top. The seasoning should adhere to the glaze rather than falling off.
  4. Bake for 20-25 minutes at 350°F until golden and the cheese is melted. Look for browned tops and melted, lightly bubbling cheese near the edges.

Notes

Pro tip: for the best melt and texture, scramble the eggs until just set (not dry), and use shredded sharp cheddar so it melts fast. Store covered in the refrigerator up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the rolls can lose softness after thawing. For a lower-sodium option, choose reduced-sodium bacon and sausage and use a reduced-salt everything bagel seasoning.