Mini Breakfast Sliders - Vector Baker

# What you need:

→ Slider Assembly

01 - 8 mini slider buns

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

03 - 4 large eggs

04 - 4 slices cheddar cheese, halved

05 - 2 tbsp unsalted butter, softened

06 - 2 tbsp maple syrup

07 - 1 tbsp mayonnaise (optional)

→ Seasonings

08 - 1/4 tsp salt

09 - 1/8 tsp black pepper

→ Garnish (optional)

10 - Fresh chives, finely chopped

# Directions:

01 - Set the oven to 350°F.

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

03 - Clean the skillet, whisk eggs with salt and pepper, then melt 1 tbsp butter in the skillet over medium-low heat. Pour in eggs and gently scramble until just set, then remove from heat.

04 - Slice slider buns horizontally; optionally spread mayonnaise on the bottom halves.

05 - Layer bottom buns with scrambled eggs, a sausage patty, half a cheddar slice, and drizzle with maple syrup.

06 - Place top buns on each slider and arrange them on a baking tray.

07 - Brush the tops with remaining butter and bake for 5–7 minutes until cheese melts and buns are lightly toasted.

08 - Optional: sprinkle with fresh chives and serve warm.

# Expert tips:

01 -

They're ready in 35 minutes flat, which means you can actually enjoy brunch instead of cooking through it.
The maple-cheese-sausage combo tastes indulgent but comes together so simply that even a sleepy morning brain can handle it.
Eight sliders means everyone gets their own, no fighting over one big skillet scramble.

02 -

Don't bake them longer than 7 minutes or the buns get hard and the eggs start to dry out—you want everything melted and warm, not crispy and tough.
Make sure your skillet is truly nonstick before scrambling, or use a little extra butter; scrambled eggs stick to cast iron like they're glued on.

03 -