pull-apart cheesy maple butter breakfast sliders
Pull em, stash 'em, stick 'em in your mouth.
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!
Notes
*Make ahead: Prep the rolls up to 3 days ahead of time (Monday if serving for Thanksgiving!), stopping after assembly. Cover and refrigerate. Make the maple butter and brush over the rolls when you're ready to bake.
*Storage: Baked rolls will keep up to 5 days in the fridge. I recommend heating leftovers in a 350 degree oven, wrapped loosely in foil, for 10-12 minutes.