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Gluten-Free Breakfast Sliders: Easy, Delicious Recipe

Gluten-Free Breakfast Sliders

Soft scrambled eggs, savory breakfast sausage, cheddar cheese, and gluten-free Hawaiian-style rolls come together in one warm, buttery baked breakfast. A maple-butter topping adds a gently sweet finish to these crowd-friendly sliders.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Sliders
  • 1 12-count package Gluten-free Hawaiian-style rolls
Egg Mixture
  • 8 eggs Large eggs
  • 2 tablespoons Milk or half-and-half
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Filling
  • 8 ounces Bulk breakfast sausage
  • 6 slices Cheddar cheese slices
Topping
  • 4 tablespoons Unsalted butter, melted
  • 1 tablespoon Maple syrup
  • 1/2 teaspoon Garlic powder
Garnish
  • 1 tablespoon Chopped chives or green onions

Method
 

Step-by-Step
  1. Heat the oven to 350°F and lightly grease a 9-by-13-inch baking dish.
  2. Cook the breakfast sausage in a skillet over medium heat, breaking it into small pieces, for about 8–10 minutes or until browned and fully cooked. Drain any excess fat.
  3. Whisk the eggs, milk or half-and-half, kosher salt, and black pepper in a bowl. Scramble the mixture in a lightly greased skillet for about 3–5 minutes, stopping when the eggs are just set.
  4. Slice the gluten-free rolls horizontally as one connected slab, keeping the individual rolls joined. Place the bottom half in the prepared baking dish.
  5. Spread the soft scrambled eggs over the roll bottoms, then add the cooked sausage and cheddar cheese. Place the connected roll tops over the filling.
  6. Stir together the melted butter, maple syrup, and optional garlic powder. Brush or spoon the mixture evenly over the tops of the rolls.
  7. Cover the baking dish loosely with foil and bake for 10–15 minutes, until the cheese melts and the sliders are heated through. Remove the foil and bake for another 5–10 minutes, until the tops are lightly browned.
  8. Let the baked sliders rest for 5 minutes before cutting them into 12 individual sandwiches. Finish with chopped chives or green onions if desired.

Notes

Use rolls specifically labeled gluten-free, and check the sausage, cheese, butter, seasoning blends, and any optional ingredients for gluten-containing additives or cross-contact warnings. For make-ahead preparation, assemble the sliders, cover, and refrigerate overnight; add approximately 5–10 minutes to the covered baking time.