Vegetarian breakfast sliders are a fun, handheld way to start the day. These mini sandwiches feature fluffy scrambled eggs, melty cheese, and a savory veggie patty, all tucked into soft slider buns. They come together quickly, are perfect for feeding a crowd, and are endlessly customizable to suit your taste.
Ingredients
- 6 slider buns (or 12 small dinner rolls)
- 6 large eggs
- 1/4 cup (60 ml) milk (any kind)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (28 g) butter, divided
- 1 cup (100 g) shredded cheddar cheese (or your favorite)
- 1 cup (150 g) frozen vegetarian breakfast sausage crumbles (or 4 veggie sausage patties, chopped)
- 1/2 cup (75 g) diced bell pepper (any color)
- 1/4 cup (40 g) diced onion
- Optional: 1/4 cup (60 g) cream cheese, softened, for spreading
- Optional: hot sauce or ketchup for serving
Instructions
- Preheat your oven to 350°F (175°C). Slice the slider buns in half horizontally and place the bottom halves in a lightly greased 9×13-inch baking dish (or on a baking sheet).
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy. Set aside.
- In a large skillet over medium heat, melt 1 tablespoon of the butter. Add the diced bell pepper and onion, and sauté for 3-4 minutes until softened. Add the vegetarian sausage crumbles and cook for another 2-3 minutes, until heated through.
- Reduce the heat to low and pour the egg mixture into the skillet. Gently stir the eggs with a spatula, scraping the bottom and sides, until they are softly scrambled and just set (about 3-4 minutes). Remove from heat immediately—they will continue to cook slightly.
- If using cream cheese, spread a thin layer on the cut side of the top buns. Spoon the egg mixture evenly over the bottom buns in the baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
- Place the top buns over the filling. Melt the remaining 1 tablespoon of butter and brush it over the tops of the buns.
- Bake for 8-10 minutes, until the cheese is melted and the buns are lightly toasted and golden on top. Serve warm.
Tips
- Don’t overcook the eggs: Scramble them just until they are set but still soft and moist. They will finish cooking in the oven, so if they look slightly underdone, that’s perfect.
- Make ahead: You can prepare the egg filling and assemble the sliders the night before. Cover and refrigerate, then bake in the morning (you may need to add a few minutes to the baking time).
- Substitutions: Use any cheese you like—pepper jack adds a kick, Swiss is mild, and feta is tangy. Swap the veggie sausage for roasted mushrooms or black beans for a different texture.
- Prevent soggy buns: If your filling is very wet, drain any excess liquid from the cooked vegetables before adding the eggs. You can also toast the buns lightly before assembling for extra crunch.
Serving Suggestions
These sliders are fantastic on their own, but they also pair well with fresh fruit, a simple green salad, or crispy hash browns. For a brunch spread, serve them alongside yogurt parfaits, a vegetable platter, and mimosas or fresh orange juice. They’re also great for game day or a weekend breakfast-for-dinner.
Variations
- Southwest: Add 1/2 cup (75 g) black beans and 1/4 cup (40 g) corn to the filling, and use pepper jack cheese. Top with sliced avocado and salsa after baking.
- Everything Bagel: Spread the buns with cream cheese and sprinkle everything bagel seasoning on top before baking. Use scallions instead of onion.
- Spinach and Feta: Add 1 cup (30 g) fresh spinach to the skillet and cook until wilted. Use crumbled feta instead of cheddar.
- Vegan: Use a vegan egg substitute (like JUST Egg) and vegan cheese and butter. Follow the same steps.
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 5-7 minutes, or microwave individual sliders for 30-45 seconds. They can also be frozen (wrapped individually) for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use fresh sausage instead of frozen? Yes, if you have fresh vegetarian sausage, just crumble it and cook it in the skillet until browned before adding the vegetables.
Can I make these gluten-free? Absolutely. Use gluten-free slider buns or rolls, and ensure your vegetarian sausage is certified gluten-free.
Why are my sliders soggy? This usually happens if the egg mixture is too wet or the buns are not toasted. Make sure to drain your vegetables well, and don’t overdo the cream cheese. You can also bake the sliders on a wire rack set on a baking sheet to allow air to circulate.
Can I use liquid egg substitute instead of whole eggs? Yes, use 1.5 cups (360 ml) of liquid egg substitute for the 6 eggs. The texture will be slightly different but still delicious.
How do I keep the sliders warm for a party? Keep them in a slow cooker on the ‘warm’ setting for up to 2 hours. Cover with a clean towel to absorb condensation.
Can I add meat? Of course! If you’re not strictly vegetarian, you can add cooked bacon, ham, or sausage to the egg mixture.
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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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