Description
Soft, savory breakfast sliders designed for game day and travel. These make-ahead yeast dough sliders with sausage, eggs, ham, and cheese hold up well in coolers and feed a crowd easily.
Ingredients
Scale
- 500g (4 cups) All-Purpose Flour
- 7g (1 packet) Instant Yeast
- 240ml (1 cup) Whole Milk, warmed to 110°F
- 60g (4 tbsp) Unsalted Butter, melted
- 2 large Eggs, room temperature
- 30g (2 tbsp) Sugar
- 8g (1.5 tsp) Salt
- 450g (1 lb) Breakfast Sausage (pork or hot)
- 12 large Eggs, for scrambling
- 200g (2 cups) Cheddar Cheese, shredded
- 200g (7 oz) Ham, diced
- 85g (6 tbsp) Melted Butter, for glaze
- 5g (1 tbsp) Dried Parsley
- 3g (1 tsp) Garlic Powder
Instructions
- In a stand mixer bowl, whisk together flour, instant yeast, sugar, and salt.
- In a separate jug, mix warm milk, melted butter, and eggs.
- Pour wet mixture into dry ingredients. Mix on low for 2 minutes, then medium for 5 minutes until dough pulls away from sides and is smooth.
- Transfer dough to an oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled.
- While dough rises, cook sausage in a skillet over medium heat until browned and crumbled. Drain grease.
- Scramble 12 eggs gently in the same pan, removing from heat while still slightly wet. Let sausage and eggs cool completely.
- Punch down risen dough and divide into 24 equal pieces. Roll into balls.
- Place balls into a greased 9×13 baking dish, pressing them together so there are no gaps.
- Cover pan tightly with plastic wrap and refrigerate overnight (up to 12 hours).
- Remove pan from fridge 30 minutes before baking. Preheat oven to 350°F (175°C).
- Whisk together melted butter, parsley, and garlic powder. Brush generously over dough balls.
- Let sliders sit uncovered for 30 minutes to rise again until puffed.
- Bake for 18-20 minutes until golden brown and internal temperature reaches 190°F (88°C).
- Cool for 5 minutes before pulling apart and serving warm.
Notes
Ensure filling ingredients are completely cool before assembling to prevent soggy buns. The overnight cold rise is crucial for texture and handling. Do not freeze raw sliders; bake first, then freeze if desired.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 220
- Sugar: 4
- Sodium: 450
- Fat: 9
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 12
Keywords: breakfast sliders, tailgate food, game day recipes, make ahead breakfast, yeast dough sliders, crowd pleaser, football party food