Breakfast Sliders

So easy! A make-ahead and portable breakfast, perfect for travel or for school days. We love this quick meal for busy family holiday mornings!

1 1-pound roll Deans Sausage (hot or mild)
1 package of 12 dinner rolls
7-8 large eggs, cracked and blended (see note about pan size)
8 slices American cheese
Salt to taste
Optional:
1/4 cup butter, melted
1/4 cup maple syrup

Preheat oven to 350°F.

(Note: We used a 3 quart 9×13 inch dish for the sausage and a 2 quart 7×11 inch dish for the eggs. If you have a small 7×11 or 8×10 inch dish the eggs will fit the rolls well, but if not a 9×13 inch dish can be used and the eggs trimmed a little.)

Spread sausage evenly in the bottom of a 9 x 13-inch baking dish and pat down. Stir eggs well in a bowl with a pinch of salt, then pour into a second smaller well-greased (with Pam spray) baking dish and bake at 350 degrees F for 18-22 minutes or until the eggs are set and the sausage is 170 degrees F. (Pull eggs out at 15 min when using smaller dish- if they puff up they will fall.)

Meanwhile, using a serrated knife, cut rolls in half lengthwise (without breaking apart). Place bottom half of rolls in a baking dish, foil pan or quarter sheet pan; set tops aside.

Lay cheese slices on bottom rolls, then slide scrambled eggs onto cheese layer. Place sausage on top of egg layer. Carefully top with top buns.

Combine melted butter and maple syrup in small bowl. Brush over tops of rolls allowing sauce to drip down sides of rolls.

Bake 15-20 minutes or until cheese is bubbly and melted. Serve and enjoy!

NOTES:
For more savory flavor, skip the glaze and soften 1/4 cup butter; mix with 1-2 Tbsp mustard and spread on inside of top sheet of rolls before placing them onto sausage.

***To make for tailgating or picnics use a disposable foil pan or wrap individually in foil and keep warm. Sliders can be prepared a day ahead and popped in the oven before you go