These gluten free breakfast sliders are a fun, handheld twist on a classic morning plate. Mini gluten free biscuits are loaded with fluffy eggs, melty cheese, and your choice of sausage or bacon, then baked together until the tops are golden and the cheese is gooey. They’re perfect for feeding a crowd on weekends, holiday mornings, or as a make-ahead breakfast that actually holds up well.
Ingredients
- 1 batch gluten free biscuit dough (about 12 small biscuits) – or 1 (16 oz / 454 g) package gluten free biscuit mix, prepared per package directions
- 6 large eggs
- 2 tbsp (30 ml) milk (dairy or unsweetened nondairy)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp (14 g) butter or olive oil, for the skillet
- 6 slices cooked bacon, crumbled – or 6 oz (170 g) cooked breakfast sausage, crumbled
- 6 slices (about 6 oz / 170 g) cheddar, American, or Swiss cheese, cut to fit the biscuits
- 2 tbsp (28 g) butter, melted, for brushing tops (optional)
- 1 tbsp (15 ml) maple syrup or honey, for brushing (optional, for sweet-savory flavor)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish or line it with parchment paper.
- Prepare the gluten free biscuit dough according to your recipe or package instructions. Roll or pat the dough to about 1/2-inch (1.25 cm) thickness and cut out 12 small rounds with a 2-inch (5 cm) biscuit cutter. If you don’t have a cutter, shape the dough into 12 balls and flatten slightly. Place 6 rounds in the prepared dish, spaced apart.
- Bake the bottom biscuit rounds for 5 minutes – this helps them hold up to the filling without turning soggy. Remove from the oven and set aside.
- While the bottoms bake, whisk the eggs in a bowl with the milk, salt, and pepper until fully combined.
- Heat a large nonstick skillet over medium heat and add the butter or oil. Pour in the egg mixture and cook, stirring gently with a spatula, until the eggs are just set but still soft and slightly glossy, about 2–3 minutes. Remove from heat immediately – they will finish cooking in the oven.
- Spoon the scrambled eggs evenly over the 6 biscuit bottoms. Top with the crumbled bacon or sausage, then lay a slice of cheese over each.
- Place the remaining 6 biscuit rounds on top, pressing down gently. Brush the tops with the melted butter and maple syrup or honey, if using.
- Bake for 15–18 minutes, until the biscuits are golden brown and the cheese is melted and bubbly. If you used sausage, ensure the filling reaches 160°F (71°C) – the safe minimum for ground meat – by inserting an instant-read thermometer into the center of a slider.
- Let cool for 5 minutes before serving. Pull apart or cut into individual sliders.
Tips
- Use a quality gluten free flour blend: For homemade biscuits, choose a 1-to-1 gluten free flour that contains xanthan gum. If your blend lacks it, add 1/2 tsp xanthan gum per cup of flour to prevent crumbly biscuits.
- Don’t overmix the dough: Gluten free dough needs gentle handling. Overmixing makes biscuits dense and tough. Mix just until no dry streaks remain.
- Pre-bake the bottoms: Skipping the 5-minute pre-bake will result in soggy bottoms. This step is essential for keeping the sliders sturdy.
- Make ahead: Assemble the sliders completely, cover the dish with foil, and refrigerate overnight. Bake the next morning, adding 5–7 minutes to the baking time.
Serving Suggestions
Serve these sliders warm, straight from the oven, with a side of fresh fruit or a simple green salad for balance. They’re fantastic alongside a bowl of yogurt parfait or a light tomato soup. For a brunch spread, pair them with mimosas, coffee, or a pitcher of fresh orange juice. They’re also great for packing into lunchboxes – just wrap individually and reheat.
Variations
- Vegetarian: Skip the meat and add sautéed spinach, mushrooms, or roasted red peppers. You can also add a slice of tomato for freshness.
- Spicy: Add a few dashes of hot sauce to the eggs, or use pepper jack cheese and chorizo instead of sausage.
- Herb and cheese: Stir 2 tbsp of chopped chives, parsley, or dill into the eggs. Use a sharp cheddar or gouda for extra flavor.
- Sweet and savory: Replace the maple syrup with a drizzle of honey and add a thin slice of apple or pear inside each slider.
Storage and Reheating
Store leftover sliders in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or microwave on high for 30–45 seconds. For longer storage, wrap each slider individually in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use store-bought gluten free biscuits? Yes, absolutely. Look for canned or frozen gluten free biscuits – just make sure they’re certified gluten free. You’ll need about 12 small biscuits. Follow the package instructions for baking times, but still pre-bake the bottoms for 5 minutes.
Can I make these dairy-free? Yes, use dairy-free cheese, butter, and milk. Choose a vegan cheese that melts well, like a shredded plant-based cheddar. The texture will be slightly softer, but they’ll still hold together.
Why are my biscuits dry? Gluten free baked goods dry out quickly. Be careful not to overbake – check at 15 minutes. Also, measure your flour correctly by spooning it into the cup and leveling off, rather than scooping, which packs in too much flour.
Can I use egg whites only? Yes, you can substitute 6 egg whites for the whole eggs. The texture will be a bit lighter, but they’ll still work. You may want to add a little extra cheese to keep them moist.
Can I assemble these the night before? Yes, assemble completely, cover, and refrigerate. In the morning, add 5–7 minutes to the bake time. This is a great option for busy holiday mornings.
What’s the best way to reheat a single slider? For one slider, the microwave is fastest – 30–45 seconds on high. For a crispier texture, use a toaster oven at 350°F (175°C) for 5 minutes.
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