If you’ve been limiting your slider consumption to tiny 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.
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.
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Muffin-Pan Breakfast Sliders
1 tube refrigerated biscuit dough
4 ounces uncooked breakfast sausage, casings removed
4 large eggs
2 slices American cheese, halved
Arrange a rack in the middle of the oven and heat to 350 degrees. 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, 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.
Yield: 2 to 4 servings.