Ingredients
Scale
- 5 strips bacon
- 16 ounces ground pork sausage
- 4 large eggs
- 2 tablespoons whole milk
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 3 tablespoons unsalted butter (divided)
- 9 count mini pretzel slider buns (sliced into top buns and bottom buns)
- 4 slices Colby Jack cheese
- 1 tablespoon pure maple syrup
- Finely chopped fresh parsley (optional garnish)
Instructions
- Preheat the oven to 350°F and line a baking dish or baking sheet with parchment paper.
- Heat a large skillet or cast-iron pan over medium-high heat. Cook bacon until crisp, then transfer to a paper towel–lined plate.
- Drain the excess bacon grease, leaving about 1 tablespoon in the pan. Add ground pork sausage and cook until browned and fully cooked, breaking it up as it cooks. Remove from heat.
- Make the egg mixture by whisking together the eggs, whole milk, salt, and pepper in a medium bowl. Reheat the pan and add 1 tablespoon of butter. Add the egg mixture and cook until set.
- Arrange the bottom halves of the pretzel slider buns in the baking dish. Layer with cooked sausage, scrambled eggs, cheese, and a slice of bacon. Place the top buns on.
- Melt the remaining 2 tablespoons of butter and mix in the maple syrup. Brush generously over the tops of the buns.
- Bake uncovered for 10–15 minutes until the cheese is melted and buns are warmed.
- Remove from the oven and garnish with parsley, if desired. Serve warm and enjoy!
Notes
Use thick-cut bacon for extra crunch and flavor. Feel free to customize with different cheeses or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 slider
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg