Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- In a large skillet, cook the breakfast sausage over medium-high heat until browned. Drain excess grease and set aside.
- In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour into a greased skillet and cook until fluffy and just set. Remove from heat.
- Slice the slab of Hawaiian rolls in half horizontally. Place the bottom half into the prepared baking dish.
- Layer the cooked sausage, scrambled eggs, and cheddar cheese slices over the bottom rolls. Place the top half of the rolls over the cheese.
- In a small bowl, whisk together the melted butter, Dijon mustard, Worcestershire sauce, and poppy seeds.
- Pour the butter mixture evenly over the tops of the sliders.
- Bake for 15-20 minutes, or until the cheese is fully melted and the tops are golden brown. Let sit for a few minutes before serving.
Notes
Make-Ahead (Fridge): Assemble sliders without the topping, cover, and refrigerate for up to 3 days. Add topping just before baking.
Make-Ahead (Freezer): Assemble without the topping and wrap individual sliders tightly. Freeze for up to 3 months. Reheat from frozen at 350°F for 20-25 minutes.
Make-Ahead (Freezer): Assemble without the topping and wrap individual sliders tightly. Freeze for up to 3 months. Reheat from frozen at 350°F for 20-25 minutes.
