If you’ve been limiting your slider consumption to just burgers, I encourage you to broaden your horizons. Grab a muffin pan, a carton of eggs, and a tube of biscuit dough — it’s time to bring these bite-sized sandwiches to breakfast.
Cook the Eggs Just How You Like Them
With all the ingredients baked in a single muffin pan, this may be the easiest sausage, egg, and cheese sandwich you’ll ever make. The individual portions also mean you can cook the eggs to satisfy everyone’s yolk preference.
If you believe breakfast sandwiches aren’t complete without a runny yolk, bake this breakfast trio as is. If a McMuffin-style solid yolk is what you’re after, add the eggs to the muffin wells and then use a paring knife to break the yolk so it runs into the white.
Muffin-pan meals is a series that shows you just how versatile this piece of bakeware can be. It’s the easy solution for turning larger-format meals into smaller, single-serving portions, and offers the ability for customization to accommodate all the tastes around the table.
tube refrigerated biscuit dough
- 4 ounces
uncooked breakfast sausage, casings removed
- 2 slices
American cheese, halved
Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-cup muffin tin with cooking spray.
Press a round of biscuit dough into 4 of the muffin cups. (If you have extra biscuits, save them for another use.) Divide the sausage into 4 portions, use your hands to press each portion into a round, and then place each round in an empty muffin cup. Crack an egg into each of the remaining 4 muffin cups.
Bake until the eggs are set, the biscuits are golden-brown, and the sausage is cooked through, 15 to 17 minutes. Remove the muffin tin from the oven and cool for about 5 minutes.
To assemble the sliders, cut each biscuit in half; place the sausage patty on top of the cheese; top with an egg, a piece of cheese, and then add the biscuit top. Serve immediately.
Food Editor, Plan & Prep
Kelli is the Food Editor for Plan & Prep content for Kitchn. She’s a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen,
Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.