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Breakfast Sliders

These breakfast sliders are delicious with simple to make ahead of time saving so much time for fun on game day!


2 packs Hawaiian rolls

10 string cheeses; pulled into strings

2 pounds frozen hash browns shreds (substitute chunks or tots)

18 eggs

2 pounds breakfast sausage or bacon

24 slices, American cheese

1 stick butter, melted

salt and pepper to season

*variety of hot sauces and or dips


The night/day before is essential to prep all of your ingredients and build your sammies!

Hash Brown Shreds:

Preheat the oven to 375 degrees F, as well as the baking sheet tray! Place the frozen hash brown shreds into a large bowl. Toss with oil, salt and pepper. When the oven is preheated, WITH A POT HOLDER OR DRY TOWEL, remove baking sheet and spread the hash brown shreds evenly over the tray. Return to oven and bake for 2 minutes, flip the hash brown shreds with a flat spatula and return to oven. Check and flip every 10 minutes until the hash brown shreds are golden brown with a crunch! When done, let cool to touch on a protected counter top. Its best to leave on sheet tray if possible.


Crack all the eggs into a large mixing bowl. Generously season with salt and pepper. Using a whisk or large fork, vigorously whisk until the eggs whites and yolks and completely combined. In a large skillet, pour 2 Tablespoons oil into the skillet and heat on medium high heat (7 out of 10) for 5-7 minutes. The pan must be hot all the way through! Pour egg mixture into pan and let sit for 30 seconds to 1 minute. Use a rubber spatula to scrape the bottom across the pan letting the uncooked egg mixture pour into the freshly exposed pan. Do this until the eggs are ALMOST cooked through! (The reason for not cooking the eggs all the way through is because once the sammies are built they will be heated and finished in the oven. If the eggs are cooked and dry before this process, they will only become drier and yuckier. Trust me, no one wants a dry egg on their breakfast sammie!) When eggs are ready, pour onto a sheet tray and place in fridge, uncovered! Let them cool completely!


In a large, preheated skillet, brown the sausage. Now, most people brown the sausage and drain the "grease"... don't do that! Brown the sausage until the fat (what is referred to and wrong as grease) is absorbed making the typical color of gray a beautiful golden brown! When its finished, pour onto baking sheet or plate and place int fridge UNCOVERED to cool completely.

String Cheese:

Pulling apart the string cheese is just that! Just how it would be eaten! However, resist the temptation of eating the string cheese, well try a few pulls but NOT all of them! This will go on the bottom layer of the sammies and make a super stringy pull apart sammie which is what i want in a sammie!

Hawaiian Buns & Build:

Carefully slice each bun individually and in half. Place the bottom portion on a sheet tray lined with parchment (its way easier to clean, however pan spray or butter works just as well). Layer the buns with the string cheese, ensuring its even and everything is covered. Next is the hashbrown shreds, then eggs then sausage. The American cheese slices go on top finished with the top of the buns! Cover with plastic wrap and place in fridge overnight. The following day 30 minutes before your hungry crowd arrives, preheat oven to 350 degrees F. Melt butter in the microwave or over low heat on stovetop. Remove plastic wrap and brush the top of each bun with butter and a sprinkling of black pepper. Cover with foil and place in oven to bake for 20 minutes. Remove foil and bake until the tops are GBD (golden brown delicious). Remove from oven, let cool for a few minutes and ready to serve.

I like to have an array of hot sauces and ranch dressing (don't come at me, I'm a total Midwest girl).

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