Scrambled Egg Breakfast Sliders | Braum's

Scrambled Egg Breakfast Sliders


  • 1 lb. Braum’s pork breakfast sausage
  • 1 pkg. Braum’s Hawaiian rolls 12 large Braum’s eggs
  • 1⁄2 cup Braum’s whole milk
  • 1 1⁄2 tsp. coarse salt
  • 1 tsp. black pepper
  • 2 tsp. dehydrated onion, divided
  • 1 tsp. dry mustard
  • 6 Tbsp. Braum’s unsalted butter, divided
  • 6 slices Braum’s cheddar cheese
  • 8 oz. Braum’s shredded cheddar cheese
  • 1 1⁄2 tsp. poppy seeds


  1. Preheat oven to 350°F.
  2. Brown the breakfast sausage and transfer to a medium bowl lined with paper towels to drain. Set aside.
  3. Prepare a 9×13 inch baking dish with cooking spray and place the bottom halves of the sliced Hawaiian rolls in the baking dish. Set aside.
  4. In a large bowl, whisk together the eggs, milk, salt, pepper, 1⁄2 tsp. of the dehydrated onion, and the dry mustard.
  5. Heat a large skillet over medium heat. Add 2 Tbsp. butter.
  6. Add the eggs to the skillet and scramble to desired doneness. Keep warm.
  7. Lay the sliced cheese on the bottom layer of the rolls in the baking dish.
  8. Top the cheese slices evenly with the scrambled eggs. Layer the sausage evenly over the eggs.
  9. Top the eggs and sausage with an even layer of shredded cheese.
  10. Place the top layer of the Hawaiian rolls onto the casserole.
  11. In a small bowl, microwave 4 Tbsp. of butter on low to melt. Stir in the poppy seeds and remaining dehydrated onion into the butter.
  12. Liberally brush the butter mixture over the top of the sliders.
  13. Bake for 15 minutes, or until the rolls are golden and the cheese is melted.
  14. Serve immediately.