Breakfast Sliders Hawaiian Rolls
The best Breakfast Sliders Hawaiian Rolls! Loaded with homemade chorizo, creamy scrambled eggs, melty cheese, and jalapeños! Brushed with a honey topping, these sliders will instantly make your breakfast better!
Ingredients
For The Homemade Chorizo
- 1.5 lbs (700 g) pork sausage
- 2 tablespoon vinegar
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tsp ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and pepper
For The Eggs
- 1 tablespoon unsalted butter
- 8 eggs
- 1/2 teaspoon salt
For Assembling The Sliders
- 1 12-count package Hawaiian Sweet Rolls (or any 12-count rolls)
- 6 slices white cheddar cheese
- 4 jalapeños (sliced, optional: seeds and membranes removed)
- 4 tablespoon unsalted butter
- 2 tablespoon honey
Instructions
- Make the homemade chorizo. Preheat the oven to 350 F (180 C). Start off by creating the spice blend: add the vinegar, paprika, cumin, garlic, oregano, cinnamon, coriander, black pepper, and salt to a small bowl and mix until combined. Add the pork sausage to a medium bowl, add in the spice paste, and mix until combined. Place the pork sausage into a non-stick 9x13" baking sheet and press it into a rectangle shape. Bake for 15-20 minutes or until fully cooked through.
- Make the scrambled eggs. Add 1 tablespoon of butter to a large non-stick pan over medium-low heat. Allow the butter to heat and sizzle. Once sizzling, pour the beaten eggs into the pan and immediately start swirling a spatula around the pan until small curdles begin to form (30 seconds). Then, start making long sweeps all across the pan until larger curdles begin to form (another 30 seconds). When the eggs are creamy and still runny in some spots, turn off the heat, give it another quick stir, and set aside.
- Cut the Hawaiian Rolls by slicing through the whole block of rolls to create a bottom layer and a top layer. Place the bottom layer into a 9x13" baking dish.
- Assemble the breakfast sliders. Add the butter butter and honey to a small saucepan over low heat, allow to melt, mix until smooth, then turn off the heat and set aside. To assemble the sliders, add the baked homemade chorizo to the bottom layer of the rolls, top with scrambled eggs, cheese, and jalapeños. Finally, add the top layer of the buns on top and brush with your prepared butter topping. Pour the remaining topping into the baking dish.
- Bake at 350 F (180 C) for 10-15 minutes or until hot and the cheese is melted.
Notes
Make-Ahead Instructions: follow the recipe through step 2, then store the homemade chorizo and scrambled eggs in two separate air-tight containers in the refrigerator overnight and follow the recipe (step 3) the next morning!
Storing Instructions: store your breakfast sliders in an air-tight container in the refrigerator for up to 2 days or in the freezer for up to 2-3 months.
Reheating Instructions: microwave each slider until hot (about 1 minute from frozen, 30 seconds from refrigerator).
Nutrition
Calories: 420kcalCarbohydrates: 19gProtein: 19gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 187mgSodium: 594mgPotassium: 234mgFiber: 1gSugar: 7gVitamin A: 830IUVitamin C: 6mgCalcium: 131mgIron: 2mg
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