When choosing the first recipe post to create for 2022, I knew I wanted to revisit the wonderful world of savory breakfast foods- something I don’t think I’ve done in quite a while. I feel like with the new year, many people (myself included) often look for ways they can eat healthier or cut back on sweets to improve their diet- and given that breakfast is the most important meal of the day- these quick, easy and delicious sliders are the perfect alternative to dry cereal, a pastry/Danish or a piece of toast with butter and/or jelly.
Not that those options aren’t perfectly fine, too- but I can pretty much promise you that after trying a couple of these sliders- they’re going to very quickly become your favorite way to start your morning!
WHAT YOU’LL NEED:
10 SERVINGS:
- 1¼ pounds ground breakfast sausage
- 5 slices cheddar cheese, cut in quarters
- 1 tablespoon butter
- 5 eggs
- 3 tablespoons milk
- Salt and freshly ground black pepper
- 4 cups arugula
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 10 slider buns
WHAT YOU’LL DO:
1. Preheat the oven to 350°F. Line a baking sheet with tinfoil.
2. MAKE THE SAUSAGE PATTIES: Divide the sausage into 10 even pieces and form into small patties. Place on the prepared sheet and bake in the oven until lightly browned and heated through, 8 to 10 minutes.
3. After you remove the patties from the oven, place 2 pieces of cheese on top of each one. Set aside the baking sheet.
4. MAKE THE EGGS: Melt the butter in a medium pan over medium heat. In a large bowl, whisk the eggs and milk together to combine. Season with salt and pepper.
5. Pour the eggs into the hot pan and cook, stirring constantly, until they are softly cooked, 5 to 6 minutes. Remove from the heat.
6. Return the sausage patties (now topped with cheese) to the oven to melt the cheese fully, 1 to 2 minutes.
7. DRESS THE GREENS: In a medium bowl, toss the arugula with the olive oil and lemon juice.
8. BUILD THE SLIDERS: Place a cheesy sausage patty on the bottom of each bun. Top with ¼ cup of scrambled eggs and 2 to 3 tablespoons of arugula. Finish with the top bun. Serve immediately.
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Like many of the recipes I’ve shared over the past couple of years, these sliders are completely customizable. You can add vegetables, cook the egg a little differently, toast the slider buns, etc., etc. This way is my personal favorite since it combines so many flavors and textures in every bite.
They’re not too filling but also don’t leave me hungry again within an hour or two. They’re the perfect breakfast option when you’re on the go or having guests for breakfast/brunch since they are most certainly worth sharing with friends!
xo
Coffee & Chiffon 