Description
Soft mini pancakes layered with scrambled eggs, savory sausage, and melty cheddar, finished with a light butter-maple glaze. An easy, make-ahead breakfast the whole family will love.
Ingredients
24 mini pancakes (homemade or frozen, about 2.5–3 inches wide)
6 large eggs
6 cooked breakfast sausage patties, halved
6 slices cheddar cheese
2 tablespoons butter
2 tablespoons maple syrup
Salt and pepper, to taste
Instructions
1. Warm the pancakes on a baking sheet or in a skillet until soft.
2. Cook the sausage patties in a skillet over medium heat until browned through, about 4-5 minutes per side.
3. Whisk eggs with salt and pepper, then scramble gently in the same skillet until just set.
4. Melt butter and stir in maple syrup to make the glaze.
5. Lay out 12 pancakes and top each with egg, half a sausage patty, and cheese.
6. Warm briefly to melt the cheese.
7. Top with remaining pancakes and brush with the butter-maple glaze.
8. Serve warm, with a toothpick if needed to hold each slider together.
Notes
Store leftovers in the refrigerator for up to 3 days, or freeze individually wrapped for up to 2 months.
Reheat in a 350F oven for best texture, about 8-10 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop / Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 170 kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 95mg