Mini Breakfast Sliders - Pumpkin Hearth

# What you'll need:

→ Slider Assembly

01 - 8 mini slider buns

02 - 8 small breakfast sausage patties (about 1.4 oz each)

03 - 4 large eggs

04 - 4 slices cheddar cheese, halved

05 - 2 tablespoons unsalted butter, softened

06 - 2 tablespoons maple syrup

07 - 1 tablespoon mayonnaise (optional)

→ Seasonings

08 - 1/4 teaspoon salt

09 - 1/8 teaspoon black pepper

→ Garnish (optional)

10 - Fresh chives, finely chopped

# Directions:

01 - Set the oven to 350°F (180°C) to warm.

02 - In a nonstick skillet over medium heat, cook sausage patties until browned and fully cooked, about 3-4 minutes per side. Remove and keep warm.

03 - Wipe out the skillet. Whisk eggs with salt and pepper. Melt 1 tablespoon butter over medium-low heat, pour in eggs, and gently scramble until just set. Remove from heat.

04 - Slice slider buns horizontally and spread mayonnaise thinly on bottom halves, if using.

05 - Layer scrambled eggs, one sausage patty, and half a cheddar slice on each bottom bun. Drizzle with maple syrup.

06 - Place top buns on sliders, arrange on baking tray, brush tops with remaining butter, and bake 5-7 minutes until cheese melts and buns toast lightly.

07 - Optionally garnish with fresh chives and serve warm.

# Expert Advice:

01 -

You can make eight at once, which means feeding a crowd without spending your whole morning in the kitchen.
They hit that sweet spot between savory and sweet in a way that feels unexpectedly sophisticated but tastes like comfort food.
Everything comes together in under forty minutes, start to finish.

02 -

Don't skip the buttering and toasting step—it's what makes these feel finished and crispy on the outside instead of steamed and soft.
If your eggs are overcooked before they hit the slider, they'll be rubbery by the time they come out of the oven, so pull them just a minute before they look totally done.

03 -