Made with soft Hawaiian rolls, sausage gravy, scrambled eggs, and plenty of cheese, these breakfast sliders turn a classic biscuits-and-gravy flavor into an easy baked breakfast sandwich. Everything bagel seasoning mixed into a buttery topping adds just the right crunch, while baking everything together keeps the sliders warm, melty, and pull-apart good. Perfect for feeding a crowd or making ahead for busy mornings.

Golden brown breakfast sliders filled with scrambled eggs, cheese, and sausage, topped with a peppery seasoning, arranged in a glass baking dish on a wooden surface—perfect alongside a classic German apple pancake for a hearty breakfast spread. — *Breakfast sliders baked on Hawaiian rolls with sausage gravy, eggs, and melted cheese, finished with a buttery everything bagel topping.*

Hawaiian Roll Breakfast Sliders You’ll Want Every Morning

These Hawaiian roll breakfast sliders borrow the idea from classic baked ham-and-cheese sliders, but turn them into breakfast. Instead of deli meat and mustard, you’ve got a layer of thick sausage gravy, soft scrambled eggs, and a blanket of cheese. The sweetness of the rolls balances the gravy, and if you use hot breakfast sausage you get just a little kick in each bite.

While it’s hard to beat my buttermilk biscuits and sausage gravy, with this dish, you get breakfast sandwiches for 12 all in one pan. You can make it ahead of time, and if it’s just the two of you, freeze the rest. They are almost as good from the freezer as right out of the oven.

I got the idea from my breakfast casserole with biscuits which I wanted to make into a breakfast sandwich.

A blue plate holds a biscuit breakfast sandwich with eggs, cheese, and sausage, next to a fork. Two mugs of tea and a German apple pancake sit behind the plate on a wooden tray, with a light cloth and potted plant in the background.

Everything bagel seasoning stands in for the usual poppy seeds in the Worcestershire laced butter topping. You’ll leave out the traditional onion and garlic, I don’t want those flavors with my amazing sausage gravy.

Once they come out of the oven and you pull them apart, the cheese stretches, the gravy holds everything together, and the rolls are browned and a little crisp on top. While great for breakfast, we love the leftovers for dinner.

The gravy can be made ahead, and the sliders can be assembled ahead, just hold the butter topping until right before baking.

Serve them straight from the pan. I’ve got my eye on this checked one, it would be so pretty on the table.

A glass baking dish filled with cheesy breakfast sliders made with golden brown buns and a sausage patty, reminiscent of a hearty German apple pancake breakfast, with a serving spoon and some sliders already removed.

All the Good Stuff Between the Hawaiian Rolls

You can find the full list of ingredients with exact amounts in the recipe card at the bottom, but here are a few notes before you start.

An assortment of groceries on a counter, including Hawaiian sweet rolls, whole milk, eggs, flour for a German apple pancake, butter, colby jack cheese, country pork sausage, Worcestershire sauce, two types of seasoning, and a jar of coarse mustard.

Hawaiian rolls: A 12-count package fits nicely in a standard 9 x 13 pan. The light sweetness works really well with the sausage gravy.
Breakfast sausage: Use your favorite brand. Hot sausage will give the gravy a bit of heat, but regular or mild works too.
Everything bagel seasoning: Takes the place of poppy seeds in traditional sliders, you can find them in the spice aisle.

A Quick Path to Pull-Apart Breakfast

Step One: Toast the Bottoms

Toasting keeps them from getting soggy.

A glass baking dish containing baked, golden-brown slider rolls aligned in a grid pattern with some uneven edges, reminiscent of the rustic look of a German apple pancake, placed on a gray surface. — Toast the bottoms of the rolls in the oven.

Step Two: Make the Sausage Gravy

Ground meat is cooking in a black skillet, being stirred with a wooden spoon. The browned, crumbly texture contrasts with bits of seasoning—an inviting sight on the gray surface, much like a German apple pancake fresh from the pan. — Brown the breakfast sausage in a skillet.

A black skillet filled with creamy sausage gravy being stirred with a metal whisk, set on a light blue textured surface, next to a warm German apple pancake. — Slowly pour in the milk while stirring.

Step Three: Scramble the Eggs

Scrambled eggs being cooked in a black nonstick pan with a red spatula resting on the eggs. The eggs appear soft and creamy, reminiscent of the custardy texture found in a German apple pancake. — In another skillet, scramble the eggs just until they’re set but still soft and glossy.

Step Four: Stir Together the Topping

A glass mixing bowl with a metal whisk blending a yellowish batter—perfect for making German apple pancake—sits next to an open jar of oats on a light gray surface. — Whisk the melted butter with Dijon mustard, Worcestershire sauce, and everything bagel seasoning.

Step Five: Assemble the Sliders

A glass baking dish with a layer of creamy sausage gravy spread over baked biscuit dough, ready for the next step in preparation—reminiscent of the comforting layers found in a German apple pancake. The background is a light gray surface. — Spread the sausage gravy on top of the bottom layer.

A close-up of a casserole dish filled with layers of scrambled eggs, shredded yellow and white cheese, and a creamy mixture, reminiscent of the comfort found in a German apple pancake, ready to be baked. — Scatter eggs and cheese on top of the gravy layer.

A glass baking dish filled with twelve golden-brown dinner rolls, neatly arranged in a 3x4 grid, with some shredded cheese visible peeking out from the sides—reminiscent of the rustic comfort of a German apple pancake. — Place the top half of the rolls over everything like a lid.

Step Six: Add the Buttery Topping and Bake

A glass baking dish filled with golden, seasoned slider buns, topped with a glaze and visible melted cheese—reminiscent of the tempting finish on a classic German apple pancake—with a pink and purple pastry brush resting on the edge. — Pour the butter mixture slowly over the tops of the rolls.

A glass baking dish filled with golden baked slider sandwiches, reminiscent of a German apple pancake’s warmth, sits on a wooden tray next to stacked blue plates, a spoon, and a white cloth napkin. Dried flowers are in the background. — Bake until the cheese is melted and the centers are hot.

Make them ahead, bake them all at once, and serve straight from the pan while they’re hot and melty.

A collage of four cooked dishes, with text reading "Just getting started in the kitchen? Shop my favorite cooking essentials to help find everything you’ll need!" and icons of a shopping cart and whisk at the bottom.

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