Maple Sriracha Breakfast Sliders
Maple Sriracha Breakfast Sliders are a tasty way to start a weekend breakfast! I served these at a brunch recently and everyone loved them, even the kids! These sliders are great for entertaining or feeding a weekend crowd because you can easily double the recipe. I’ve also eaten these as leftovers, and when reheated in the oven to allow a slow warm up, they taste just as great and keep their toasty tops!
What I love about these sliders is that you can really customize to your liking. I’ve used maple flavored sausage to amp up the maple flavor before, and also plain breakfast sausage. You could swap the sausage for bacon, you could scramble up some ground pork in with the eggs, whatever you like! I used pepper jack cheese since I was going for spice with the sriracha, but any cheese would work great. The suggested slider roll is the King’s Hawaiian Rolls because they come together in a connected 12 pack bunch, rather than separate slider buns.
If you are worried about the sriracha being too spicy, it really isn’t. The sweet maple flavor comes through much more. You get a hint of sriracha flavor, but without the spice. You could also use a different kind of hot sauce if you have a favorite. I have made them without the sriracha and only used maple syrup, and those are good too, just a little sweeter.
When I served these for brunch I did a side of my Four Cheese Hash Brown Bake and build your own fruit and yogurt parfaits. A delicious combo that I’ll definitely serve again!
These maple sriracha breakfast sliders are perfect for weekend family breakfast, hosting a brunch, or entertaining out of town guests. Simple and quick to make. Hope you enjoy!
Maple Sriracha Breakfast Sliders
- 12 slider buns such as Kings Hawaiian
- 12 sausage slider patties
- 7 eggs
- 1/2 cup milk
- 1/2 tsp onion powder
- salt and pepper
- 6 slices pepper jack or cheddar cheese
- 5 tbsp unsalted butter melted
- 1 1/2 tbsp real maple syrup
- 1 1/2 tbsp sriracha
Preheat oven to 350 degrees. Crack the eggs into a mixing bowl. Add in milk, onion powder, and salt and pepper. Whisk together. Scramble eggs in a large skillet over medium heat until cooked through.
Cook the sausage patties in a large skillet over med heat, about 4-5 minutes per side or until cooked through.
Slice the Hawaiian rolls horizontally, without pulling them apart. Place the bottom half in a 9×13 baking dish. Arrange the scrambled eggs over the top, followed by the cooked sausage patties. Place cheese slices on top of the sausage, and place the top half of the buns on top.
In a small bowl, whisk together the melted butter, maple syrup, and sriracha until well combined. Brush evenly over the sliders covering the top and sides. Bake in preheated oven for 20 minutes.
Allow to cool slightly for a couple minutes. Slice into 12 equal sliders, and serve.
If you’re worried about the spice from the sriracha, it really does not come through as spicy. These are more sweet that anything else. You get a hint of the flavor of sriracha, without the spice. You can certainly omit it if you wish!
The recipe calls for 6 slices of cheese vs. 12 because the size of slices I use each covers two of the sandwiches, so just use however many slices it takes to cover all the sliders!
If you have leftovers, they can be re-heated without getting soggy. Preheat the oven to 300 degrees, and warm in the oven for about 10-12 minutes or until warmed through.