Story by Karyl Henry of Karyl’s Kulinary Krusade
Now that the kids are back in school, schedules, timelines, and deadlines are upon us. And even though we know that breakfast is the most important meal of the day, we don’t always take the time–or have the time–to sit down and enjoy breakfast.
It’s also football season, and that means gameday tailgating. We’ve been really lucky that we haven’t had a morning kickoff during the last two years…yes, I know I probably just jinxed it! But they’re going to come back at some point, and that means breakfast items need to be on the tailgating menu.
I am a big fan of breakfast sandwiches because they are portable, easy to eat, and the sky’s the limit in the fillings. So I’ve created a sandwich that is perfect for busy weekdays, gameday tailgates, or weekend brunch…LOADED BREAKFAST SLIDERS.
WHY THIS RECIPE WORKS
- It’s perfect for a crowd.
- You can change up the ingredients to your preference.
- It’s great for a make-ahead meal, and also freezer friendly.
INGREDIENT TIPS FOR LOADED BREAKFAST SLIDERS
You can use slider buns or dinner rolls. I’ve tried both and I prefer slider buns.
Use a cheese that melts well! I use Gouda because I love the earthy flavor, but you can use your favorite variety.
I like to use country sausage and I buy the ground roll sausage. You could substitute pre-cooked crumbles, or your favorite flavored sausage.
Under-cook the eggs a little bit in the skillet. The eggs will continue to cook in the oven, so you don’t want them to overcook.
Add milk to the eggs, to help create a fluffy texture.
Load up the veggies! I first tested Loaded Breakfast Sliders with only eggs, cheese, and sausage. They are delicious but adding sauteed onions and bell peppers takes them to a new level.
Everything seasoning is the final touch. I use the homemade seasoning that I use for my Pigs in an Everything Blanket recipe.
Heat a large skillet over medium heat and add avocado oil. Add diced onion and cook for 2-3 minutes, until translucent.
Add diced bell peppers and cook for 3 minutes, until just softened. Push vegetables to the sides of the skillet.
Add sausage to the skillet and cook for 5 minutes, until just cooked through.
Remove sausage and vegetables and set aside.
Whisk eggs, milk, and salt well, until fully incorporated. Melt butter in the skillet and add eggs. Cook for 4 minutes, whisking lightly until they are a very soft scramble.
Remove eggs from the skillet immediately and set aside.
Separate slider buns and lay all of them face side up. Spread each piece with a little bit of mayonnaise. Place the bottom half of each slider bun in a baking dish.
Spoon eggs evenly over buns. Top with sausage and vegetable mixture, and place cheese slices on top.
Place bun tops on the sliders. Brush with a little bit of melted butter, and sprinkle tops with everything seasoning.
Bake for 12-15 minutes, until golden brown.
MAKE-AHEAD AND REHEATING LOADED BREAKFAST SLIDERS
Loaded Breakfast Sliders are freezer-friendly!
- Make and bake Loaded Breakfast Sliders.
- Remove individual sliders from the pan and allow to cool. Wrap each slider in parchment paper and then wrap them tightly in aluminum foil.
- Store sliders in a freezer Ziploc bag.
Reheating Loaded Breakfast Sliders (from frozen)
- Unwrap slider from aluminum foil and parchment paper.
- Place slider on a microwave-safe plate, and cover lightly with a damp paper towel.
- Heat for 1 minute at 60% power.
- Turn slider over, slice in half and re-cover with the paper towel.
- Heat for 1 minute at 60% power.
*NOTE: every microwave is different, so you may need to adjust times and power level. Cutting the slider in half ensures that the center heats through.
- Assemble the sliders up to the butter and seasoning on top of the buns.
- Cover dish with aluminum foil and store in the fridge.
- Remove dish from fridge 30 minutes before baking.
- Remove foil and bake at 350 degrees for 12-15 minutes.
FREQUENTLY ASKED QUESTIONS
Do I have to use sausage? Absolutely not! You can substitute bacon or ham, use turkey sausage, or omit the meat completely.
Can I use shredded cheese instead of slices? Yes, but make sure to spread the cheese evenly so it melts well.
What’s the best milk to use for the eggs? I use 2%, but you can use your favorite milk.
How long can you freeze the sliders? When properly wrapped, they will last about 3 months.
Loaded Breakfast Sliders from KarylsKulinaryKrusade.com
PREP: 30 MINUTES; BAKE: 15 MINUTES
12 slider buns
12oz country sausage
1/2 cup yellow onion, diced small
1/2 cup red bell pepper, diced small
1/2 cup green bell pepper, diced small
1 Tablespoon avocado oil
8 large eggs
¼ cup milk
1 Tablespoon butter
8 slices Gouda cheese
2 Tablespoons mayonnaise
1 teaspoon poppy seeds
1/2 teaspoon toasted sesame seeds
1/2 teaspoon coarse sea salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
- Preheat oven to 350 degrees.
- Heat a large skillet over medium heat and add avocado oil.
- Add diced onion and cook over medium heat for 2-3 minutes, until translucent.
- Add diced bell peppers and cook for 3 minutes, until just softened. Push vegetables to the side of the skillet.
- Add sausage to skillet and cook for 5 minutes, until just cooked through.
- Remove sausage and vegetables and set aside.
- Melt butter in the skillet.
- While butter melts, add eggs and milk to a bowl and whisk well until fully incorporated.
- Add eggs to the skillet and cook for 4 minutes. Whisk lightly until they are a very soft scramble. Remove eggs and set aside.
- Separate slider buns and lay all of them face side up. Spread each piece with a little bit of mayonnaise. Place the bottom half of each slider bun in a baking dish.
- Spoon eggs evenly over the buns. Top with sausage and vegetable mixture, and place cheese slices on top.
- Place bun tops on the sliders. Brush with a little bit of melted butter and sprinkle tops with everything seasoning.
- Bake for 12-15 minutes, until golden brown.