These sheet pan breakfast sliders are the ultimate make-ahead morning recipe, layered with baked omelette of savory sausage,  veggies, plus melty cheddar cheese on soft Hawaiian sweet rolls. The omelette is baked in a 9×13 pan for the perfect thickness, then topped with sliced cheddar for that irresistible cheese pull and assembled into easy, crowd-pleasing sliders.

Perfect for busy mornings, meal prep, holidays, or feeding a group, these breakfast sliders can be made ahead and even frozen for later. Whether you’re hosting brunch, prepping weekday breakfasts, or looking for a fun family-friendly recipe, this simple sheet pan method makes delicious, satisfying sliders with minimal effort.

Looking for more breakfast ideas? Try my Savory Oatmeal Bowl

breakfast sliders

Sheet Pan Omelette Breakfast Sliders

Sheet pan omelette topped with melted cheddar and layered onto soft Hawaiian rolls for easy, delicious make ahead breakfast sliders. Perfect for meal prep or hosting!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12
Course: Breakfast
Ingredients Equipment Method Video Notes

Ingredients
  

  • 10 large eggs
  • ¼ cup whole milk
  • ½ teaspoon kosher salt or more to taste
  • ¼ teaspoon black pepper or more to taste
  • 10 fully cooked miniature chicken breakfast sausages sliced into ¼-inch rounds or sub with bacon!
  • 1 cup loosely packed fresh spinach roughly chopped
  • ½ cup diced bell pepper of choice
  • 2 tablespoons unsalted butter
  • 1 12-ounce package Hawaiian sweet rolls
  • 4 1-ounce cheddar cheese slices

Equipment

  • 9 x 13 x 2 sheet pan

Method
 

  1. Preheat the oven to 350°F (180°C). Line a 9 x 13-inch baking sheet (at least 2 inches deep) with parchment paper, and set aside.
  2. Crack the eggs into a medium bowl or a 4-cup glass measuring cup. Add the milk, salt, and pepper. Using a fork or whisk, whisk the mixture to combine. Stir in the chicken sausages, spinach, and bell pepper. Pour the mixture onto the prepared baking sheet, and spread it evenly with a silicone spatula.
  3. Bake for about 15 minutes, or until the eggs are set in the center.
  4. Meanwhile, melt the butter in a small saucepan over low heat. Remove from heat, and set aside until ready to use.
  5. Remove the baked egg mixture from the oven, and let it rest for 5 minutes. Do not turn the oven off.
  6. Slice the slab of Hawaiian rolls in half horizontally. Remove the cooked egg omelette from the baking sheet and place it on the bottom roll half. Top evenly with the cheese, and replace the top bun half. Top with a little melted butter using a pastry brush or spoon. (If storing in the fridge for meal prep or to enjoy later, let cool to room temperature, about 30 minutes and store directly like this without melting cheese since it will be melted during reheating later - see notes!)
  7. If enjoying right away - Place the assembled slider slab on parchment lined baking sheet and return the sliders to the oven. Bake at 350°F for about 5 minutes, or until the cheese is melted and the rolls are toasted.
  8. Remove from the oven. Slice the slab into individual sliders and enjoy!

Notes

For weekly meal prep storage:
Place the sliders in an airtight container, and store in the refrigerator for up to 4 days.
For freezer storage:
Wrap each slider tightly in aluminum foil, then place in a freezer bag. Store in the freezer for up to 3 months.
Reheat instructions:
Air-fry from frozen: Remove the foil wrapping, and place each slider in the basket of a 300°F air fryer. Cook until heated through, 7–9 minutes.
Bake from frozen: Place the foil-wrapped sliders on a baking sheet, and bake at 350°F until heated through, about 15 minutes.
Microwave from frozen: Remove the foil wrapping, and wrap each slider in a paper towel. Microwave on HIGH for 60 seconds. If not yet heated through, microwave for an additional 15–30 seconds.