There’s something irresistible about warm, cheesy bites first thing in the morning — and that’s exactly why I’m excited to share this Hawaiian Breakfast Sliders with Sausage and Eggs Recipe. The soft sweetness of the rolls, rich sausage, and fluffy eggs all wrapped up in a cozy bite is what breakfast dreams are made of.

A close-up of a sandwich with a soft, light brown top bun sprinkled with herbs. Inside, there are three layers: a layer of cooked yellow scrambled eggs mixed with small bits of red bell pepper, a light beige layer of fluffy mashed potatoes, and a thin layer of cooked ground sausage with herbs. The sandwich is held above a pile of similar sandwiches, all on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hawaiian Breakfast Sliders with Sausage and Eggs Recipe
Top Tip
How to Serve Hawaiian Breakfast Sliders with Sausage and Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hawaiian Breakfast Sliders with Sausage and Eggs Recipe

Why You'll Love This Recipe

From the first time I baked these sliders, I knew they were a keeper. It’s such a crowd-pleaser, perfect for casual brunches or when you want a comforting breakfast that feels special without fussing over every little detail.

Ultimate comfort flavor: The sweet Hawaiian rolls balance perfectly with savory sausage and creamy eggs for a delightful taste contrast.
Easy one-pan assembly: You layer everything in a baking dish, so cleanup is a breeze and you save time.
Party-ready size: Makes a dozen sliders, ideal for feeding a group or meal prepping for the week.
Buttery, golden finish: The seasoned butter glaze brushed on top turns these sliders spectacularly golden and flavorful.

The image shows a white ceramic baking dish with twelve soft, golden brown dinner rolls arranged in a 3x4 grid. Each roll has a shiny top sprinkled lightly with green herbs and black pepper. The rolls are fluffy and slightly touching each other, with melted yellow cheese and bits of cooked meat visible peeking out from under the buns near the bottom edge. The dish rests on a white marbled surface.

photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Hawaiian Breakfast Sliders with Sausage and Eggs Recipe brings together simple ingredients that create layers of flavor and texture, each contributing something special. When you know why each element matters, your sliders will shine!

Flat lay of a small stack of soft, golden Hawaiian rolls, a small white bowl of smooth cream cheese, a heap of raw breakfast sausage meat with visible bits of fat, a few diced bright red bell pepper pieces in a small white bowl, six whole brown eggs with clean shells, a small white bowl holding pale creamy milk, a small white bowl with shiny vegetable oil, a small pile of shredded sharp cheddar cheese in vivid orange, a small white bowl of melted golden butter, and a small white bowl containing mixed dried parsley flakes and powdered black pepper, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Hawaiian Rolls: Their natural sweetness and soft texture form the perfect slider base that soaks up flavors without getting soggy.
Cream Cheese: Acts like a creamy glue, adding tang and moisture to every bite.
Ground Breakfast Sausage: Spiced and savory, it’s a classic breakfast protein that boosts flavor.
Diced Red Bell Peppers: Adds a subtle sweet crunch and color—totally optional but worth it for the freshness.
Eggs: The fluffy scrambled eggs bring in richness and a great texture contrast.
Milk: Lightens the eggs for soft scrambling, making them tender rather than rubbery.
Black Pepper: Gives a little kick and flavor depth.
Vegetable Oil: For cooking eggs without sticking.
Shredded Cheddar Cheese: Melts beautifully for that gooey, cheesy topping that everyone loves.
Butter: Melted and seasoned for brushing onto the rolls, creating that irresistible golden crust.
Onion Powder, Dried Parsley Flakes: Extra boosts of flavor and aroma in the buttery glaze.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tinkering with these sliders depending on what I have or how much time I want to spend. You can easily swap out the sausage for bacon or ham, add some diced pineapple for an extra Hawaiian vibe, or make a vegetarian version with sautéed mushrooms and spinach.

Variation: When I made a version with turkey sausage and pepper jack cheese, it gave a lighter, spicier twist I really enjoyed for a healthier spin.

Step-by-Step: How I Make Hawaiian Breakfast Sliders with Sausage and Eggs Recipe

Step 1: Prepare the Rolls with Cream Cheese

Start by preheating your oven to 350°F. Use a serrated knife and carefully slice through the entire pack of 12 Hawaiian rolls horizontally—don’t separate them yet; you want one big top bun and one big bottom bun. Place the bottom half in a greased 8x11 inch pan (or center them in a 9x13 if that’s what you have). Next, spread the cream cheese evenly on these bottom buns. This luscious layer keeps things creamy and stops the bread from getting soggy from the eggs and sausage later on.

Step 2: Brown the Sausage and Peppers

In a saucepan over medium heat, brown the breakfast sausage with the diced red bell peppers. Breaking up the sausage into small pieces helps it cook evenly. Once fully cooked and nicely browned, drain any excess fat to keep your sliders from being greasy. Set this savory mixture aside—it’s going to add that perfect meaty punch.

Step 3: Scramble the Eggs Just Right

Whisk together the eggs, milk, and black pepper in a bowl until smooth. Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Pour in the egg mixture and stir gently, cooking until the eggs are fluffy but not overcooked—you want soft curds that are tender and moist. This step really makes a difference because overcooked eggs can dry out the whole slider.

Step 4: Layer It Up and Bake

This is the fun part! Sprinkle the cooked sausage and pepper mix over the cream cheese layer on your buns. Then add the fluffy scrambled eggs on top, followed by a generous layer of shredded cheddar cheese. Place the top buns over everything to close the sliders. Melt the butter in a small bowl, then stir in onion powder, black pepper, and parsley flakes. Brush this seasoned butter liberally over the top buns — this gives beautiful color and flavor as they bake.

Cover the pan with foil and bake for 20 minutes. Then remove the foil and bake for another 5 minutes to get that bubbly melted cheese and golden brown tops. Slice into individual sliders and serve warm.

Top Tip

Making these sliders isn’t tricky, but I’ve learned a few things that make all the difference for me. Trust me, these tips will save you headaches and boost flavor:

Slice the rolls gently: Using a serrated knife to slow-saw through all rolls at once keeps them aligned and makes assembly neat and easy.
Don’t overcook the eggs: Soft scrambled eggs give the best texture; they continue cooking slightly in the oven, so pull them off the heat while still a bit moist.
Season your butter: The onion powder, parsley, and black pepper in the butter glaze make the tops taste incredible — don’t skip this step!
Cover with foil first: This keeps the buns from drying out and makes sure the cheese melts evenly before browning the tops.

How to Serve Hawaiian Breakfast Sliders with Sausage and Eggs Recipe

Hawaiian breakfast sliders - Serving Suggestion

Garnishes

I love topping these sliders with a few fresh chopped green onions or a light sprinkle of extra parsley right before serving for a pop of color and a fresh bite. You can also add a drizzle of sriracha or a side of ketchup for dipping if you like a little zing.

Side Dishes

These sliders pair beautifully with a simple fruit salad or crispy breakfast potatoes. Sometimes, I throw together a quick avocado and tomato salad to balance the richness of the cheese and sausage.

Creative Ways to Present

For brunch parties, I like to arrange the sliders on a wooden board with mini skewers holding them together, surrounded by sliced fresh pineapple and berries for a tropical vibe. It makes the spread look festive and inviting without extra effort.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I wrap individual sliders tightly in plastic wrap or store them in an airtight container. They keep well in the fridge for up to 3 days without losing their flavors or texture.

Freezing

These sliders freeze surprisingly well! I freeze them in individual portions by wrapping each slider in foil, then placing them in a freezer bag. When you’re ready, just thaw overnight in the fridge and reheat—it’s a great make-ahead breakfast option.

Reheating

To reheat, I remove any foil and place the sliders in a preheated 350°F oven for about 10-12 minutes, or until warmed through and the cheese is melty again. Alternatively, a quick zap in the microwave works if you’re in a rush, but the oven keeps the tops nicely crisp.

Frequently Asked Questions:

Can I make Hawaiian Breakfast Sliders with Sausage and Eggs Recipe ahead of time?

Absolutely! You can assemble the sliders a day in advance, keep them covered in the fridge, and bake them fresh the next morning for best results.

What can I substitute for breakfast sausage?

You can replace breakfast sausage with cooked bacon, diced ham, turkey sausage, or plant-based sausage if you want a different flavor or dietary option.

Can I add veggies to these sliders?

Definitely! Red bell peppers are in the recipe, but you could also add diced onions, spinach, mushrooms, or even jalapeños for some heat.

How do I keep the sliders from getting soggy?

Spreading cream cheese on the bottom buns creates a moisture barrier, and browning the sausage thoroughly to drain fat helps prevent sogginess. Also, baking covered with foil locks in moisture without drying the buns.

Final Thoughts

Making these Hawaiian Breakfast Sliders with Sausage and Eggs Recipe always feels like giving a little gift to myself and anyone lucky enough to share them. They’re surprisingly simple, yet so comforting and delicious—perfect for a weekend brunch or even a fun weekday treat. I hope you enjoy making and sharing these sliders as much as I do!