Farmer's Breakfast Sliders
Published: Friday, February 20, 2026
20 oz. ground breakfast sausage
8 slices bacon
8 eggs
¼ c. milk
1 Tbsp. chives
¼ tsp. black pepper
5 Tbsp. salted butter, divided
12 Hawaiian rolls, halved horizontally—do not separate into individual rolls
3 c. cheese of your choice, shredded, divided
2 Tbsp. maple syrup
Preheat oven to 350°. In a 9x13 baking pan, add the ground sausage and form it into a rectangle slightly larger than the loaf of Hawaiian rolls you intend to use. Bake until the sausage is fully cooked, about 25 minutes.
Line a baking sheet with parchment paper. Lay the bacon strips evenly on the sheet. Bake until the bacon strips are cooked and crispy, about 10 minutes.
In a bowl, add the eggs, milk, chives and pepper, whisking to combine. In a large skillet over medium-low heat, melt 1 Tbsp. of the butter. Add the egg mixture and cook, while stirring often, until the eggs are just set, about 5 minutes.
In a 9x13 baking pan or glass dish, add the bottom half of the Hawaiian rolls, cut-side up. Sprinkle with 2 cups of the cheese, spreading it out evenly. Lay the sausage over the cheese, keeping the sausage as one large block as much as possible. Spread the scrambled eggs evenly over the sausage. Crumble the bacon evenly over the eggs. Sprinkle the remaining cheese over the bacon.
Place the top half of the buns, cut-side down, on top of the cheese layer. In a small skillet over medium-low heat, melt the remaining butter. Add the maple syrup and stir to combine. Brush the maple-butter mixture over the top of the buns. Bake until the tops of the buns are golden, about 10-15 minutes. —6 servings.
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