Giving thanks to brunch.
Happy Tuesday, all! Missed the grand reveal of my 2026 Thanksgiving menu? Well, HERE IT IS, updated with these cheesy, easy, crowd-pleasy breakfast sliders.
Not all folks boast a morning sweet tooth, and if that’s you, these Pull-Apart Cheesy Maple Butter Breakfast Sliders are your ticket to breakfast satisfaction. Fully vegetarian if you use plant-based beef – which I did, my favorite Impossible Ground strikes again – and filled with two types of cheese, soft eggs, and finished with a heavy brushing of sweet and salty maple butter.
I actually baked these up as a breakfast-for-dinner fixture, so I can guarantee that they work as well for evening egg cravings. No one said you can’t enjoy meal-specific foods at any time of day, and if the did say that, sock them in the mouth.
Sliding Into Your Dining Room
The better version of sliding into your DMs. Except I hope I do every week with my Bitchin’ Bites news blast. Ehhem.
Anyway. We start our sliders by browning some ground beef with spices. You can use regular ground beef if you’d like, or even pork sausage, but as I said I always buy slabs of plant-based beef for these types of recipes.
Heat some oil in a skillet over medium heat. Toss the beef/be’f with garlic and onion powders, ground sage, and a big hit of salt and pepper. Stir around until browned on all sides, about 8-10 minutes total, then move the meat to a plate. Scrape the pan clean as best you can (needn’t be perfect) with a wooden spoon and dump those browned bits onto the plate with your meat. They add lots of fabulous flavor to your sliders.
Next, grab a big bowl, crack your eggs, and whisk with a bit of heavy cream, salt, and pepper until nice and fluffy. Melt some butter in the same skillet in which you cooked our sausage, then pour in those eggs. Let them sit for about 2 minutes without disturbing, then gently disturb with a rubber spatula, folding the eggs to and fro, until silky and no longer runny. Scoop these onto a separate plate.
Now, for slider assembly!
Slap your slider buns onto a cutting board, wield your trusty serrated knife, and carefully slice through the middle, round the circumference, until you can pull those rounded tops away from the flat bottom. Look at the photos if my words don’t make sense, which they probably don’t.
Rip a large slab of aluminum foil, big enough to wrap all the way around your sliders, and place onto a sheet pan. Set the bottom layer of bread atop. Layer your filling as follows: sliced cheddar cheese, beef, eggs, shredded Jack cheese. Set the top bun over all that goodness and press firmly to flatten. If anything escapes, handcuff it back into the sandwich.
Tip: Use Monterey jack if spice ain’t nice, or pepper jack if a kick is just what Thanksgiving Santa ordered.
In a small bowl, microwave butter with maple syrup until melted. Stir in a bit of kosher salt. Brush the mixture over your rolls thoroughly. Any leftover maple butter is wonderful for setting on the table and serving.
Fold the foil over the rolls like a present. Add another piece if the sides aren’t climbing as high as you need. Place in a 400 degree oven and bake about 15 minutes, then carefully unwrap the sliders and finish melting that cheese for 10-12 minutes.
You can either slice up the rolls and serve on a pretty platter, or let your guests go ape and tear those fuckers apart like zombies in an apocalypse movie. I recommend throwing together some more maple butter for spreading or dunking!
Leftovers? Slides will keep well, covered, in the fridge for up to 5 days, or the freezer for up to 3 months.
Make ahead? Prep the sliders up to 3 days ahead. Wrap the assembled bread pile in foil before brushing with butter and set in the fridge. When ready to bake, make the maple butter and continue as directed.
Happy brunching, all!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Slide into breakfast:
Smothered Potato Breakfast Enchiladas
Pesto Egg Bacon and Avocado Breakfast Wraps
Herby Mushroom Swiss Croissant Breakfast Bake
pull-apart cheesy maple butter breakfast sliders
Ingredients
- 1 lb vegetarian or regular ground beef/sausage
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried sage
- 8 large eggs
- 2 tbsp heavy whipping cream
- 1 package Hawaiian slider rolls
- 4-6 slices sharp cheddar cheese
- 1 cup pepper or Monterey jack cheese, shredded
- 4 tbsp butter, divided
- 1 tbsp maple syrup
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 400 degrees.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Toss in the beef, garlic powder, onion powder, sage, and a big pinch of salt and pepper. Brown for 8-10 minutes, stirring often. Move the beef to a plate. Scrape the bottom of the skillet with a wooden spoon to remove darkened bits and add them to the plate with your beef.
- Vigorously together the eggs, heavy cream, and a pinch of salt and pepper. Melt 1 tablespoon butter in the skillet. Pour in the eggs and cook without disturbing for 2 minutes, then use a rubber spatula to gently toss the eggs to achieve a soft scramble. Move to a second plate.
- Carefully slice the Hawaiian rolls in half through the center to separate the rounded tops and the flat bottom, but try to keep the individual rolls cohesive. The photos might help this description make sense.
- Place the bottom half of the rolls on a large piece of foil. Layer the cheese slices on the bottom. Dump the beef on top, then the scrambled eggs, and finish with the shredded cheese. Firmly press the top bun over the filling, tucking any loosened bits of shit back into the sandwich.
- Melt the remaining 3 tablespoons of butter and the maple syrup for 45-60 seconds. Stir in the kosher salt. Brush the butter over the tops of the rolls.
- Cover the rolls completely with the foil, adding another sheet if you suck like I do and underestimated the size of the buns. Bake for 15 minutes, then unwrap and finish for 10-12 minutes longer until the cheese is bubbling and melty.
- Slice the sliders into individual rolls and serve with extra maple butter, as desired!
