Breakfast slider casserole takes all the best parts of a hearty breakfast sandwich—fluffy eggs, savory sausage, melted cheese, and soft slider buns—and bakes them together in one easy dish. It’s perfect for feeding a crowd on holidays, brunches, or busy weekends, and you can even assemble it the night before. The buns soak up the egg mixture and turn golden and crisp on top while staying tender underneath, giving you that classic slider experience in casserole form.
Ingredients
- 12 slider buns (or 24 small dinner rolls), split
- 1 lb (450 g) breakfast sausage, casings removed
- 1 tbsp (15 ml) olive oil, if needed
- 8 large eggs
- 1 1/2 cups (360 ml) whole milk
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 2 cups (200 g) shredded cheddar cheese, divided
- 2 tbsp (30 g) unsalted butter, melted
- 1 tbsp (15 ml) maple syrup (optional, for brushing)
- Fresh chives or parsley, chopped, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with butter or nonstick spray.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it into small crumbles with a spatula. Cook until browned and no longer pink, about 6–8 minutes. If the sausage is very lean and sticks, add the olive oil. Drain excess fat if desired. Set aside to cool slightly.
- While the sausage cooks, split the slider buns horizontally (if not already split). Place the bottom halves in the prepared baking dish, cutting them to fit if needed. You want them to cover the bottom evenly.
- Sprinkle the cooked sausage evenly over the bottom buns. Top with 1 cup (100 g) of the shredded cheddar cheese.
- Place the top halves of the buns over the cheese, cut side down, pressing gently to fit.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined. Pour the egg mixture evenly over the buns, making sure to get it into all the nooks and crannies. Let it sit for 5 minutes so the buns absorb some of the liquid.
- Sprinkle the remaining 1 cup (100 g) of cheddar cheese over the top.
- In a small bowl, mix the melted butter and maple syrup (if using). Brush this mixture over the top buns. This helps them get golden and slightly crispy.
- Bake for 30–35 minutes, until the top is golden brown and the egg mixture is set. To check doneness, insert a food thermometer into the center of the casserole; it should read 160°F (71°C) as the safe minimum for egg dishes. If the top browns too quickly, loosely cover with foil.
- Let the casserole rest for 5 minutes before slicing. Garnish with fresh chives or parsley and serve warm.
Tips
- Use day-old buns: Slightly stale slider buns or dinner rolls absorb the egg mixture better without turning mushy. If your buns are very fresh, toast them lightly before assembling.
- Make it ahead: Assemble the casserole completely (without the butter/maple brush) the night before, cover, and refrigerate. In the morning, brush with the butter mixture and bake. You may need to add 5–10 minutes to the baking time since the dish starts cold.
- Don’t over-soak: If you let the assembled casserole sit too long (over 30 minutes) before baking, the buns can become overly soft. Stick to the 5-minute rest or the overnight method.
- Check your dish size: A 9×13-inch dish is standard, but if your buns are larger, you may need a slightly bigger dish. The buns should fit snugly in one layer.
Serving Suggestions
Serve this casserole as the centerpiece of a brunch spread. Pair it with fresh fruit salad, roasted potatoes, or a simple green salad. It also works great as a hearty breakfast for dinner—serve with a side of sautéed spinach or roasted tomatoes. For a fun twist, offer hot sauce, ketchup, or extra maple syrup on the side.
Variations
- Bacon and egg: Substitute 8 slices of cooked, crumbled bacon for the sausage.
- Vegetarian: Use 1 lb (450 g) of sautéed mushrooms and spinach instead of sausage. Cook the mushrooms until browned and the spinach wilted, then proceed.
- Spicy: Use hot breakfast sausage or add 1/2 tsp (1 g) of red pepper flakes to the egg mixture.
- Cheese swap: Try pepper jack, Swiss, or a mix of Gruyère and cheddar for a different flavor.
- Add veggies: Sauté bell peppers, onions, or jalapeños and layer them with the sausage.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, place a portion on a microwave-safe plate and microwave on high for 1–2 minutes, or until hot. For a crispier texture, reheat in a toaster oven or regular oven at 350°F (175°C) for 10 minutes. You can also freeze the baked casserole for up to 2 months—wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use regular hamburger buns instead of slider buns? Yes, you can. Just cut them into smaller pieces or use 6–8 hamburger buns to fill the dish. The texture will be slightly different, but it works.
Do I need to refrigerate the casserole before baking? No, you can bake it immediately after letting it sit for 5 minutes. The overnight method is just for convenience.
Can I make this without meat? Absolutely. Sautéed mushrooms, spinach, or even black beans are great substitutes. Just make sure they are cooked and well-drained before adding.
Why is my casserole watery? This can happen if the buns didn’t absorb enough egg mixture, or if you used very fresh buns that didn’t soak up liquid. Letting the assembled dish sit for 5–10 minutes before baking helps. Also, make sure to drain the sausage well.
Can I use egg substitute? Yes, you can use 2 cups (480 ml) of liquid egg substitute instead of the 8 eggs. The baking time should remain the same.
How do I know when it’s done? The top should be golden brown and the center should be set—not jiggly. A food thermometer inserted into the center should read 160°F (71°C) for egg dishes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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