Breakfast Sliders

Breakfast Sliders With Hot Pepper Chutney

15 mins
15 mins

Looking for a new twist on the classic egg and cheese biscuit? Try these Breakfast Sliders when you need a filling breakfast for a hungry crowd. They’re as easy to whip up while camping or tailgating as they are to make at home. And best of all, you won’t have to choose bacon OR sausage. You can have both. Grilled sausage patties and bacon are most definitely what puts these sliders over the top.


For the Sliders

  • 1 1/2 pounds breakfast sausage meat
  • 6 bacon strips
  • 12 slices of American cheese
  • 12 slider buns

For the Hot Pepper Chutney

  • 1/4 cup olive oil
  • 3 chipotle peppers in adobo sauce, finely chopped
  • 1 red bell pepper, finely chopped
  • 1/2 white onion, finely chopped
  • 1 cup brown sugar
  • 2/3 cup white vinegar
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Eggs

  • 8 eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter


Step 1 Of 6
Preheat grill to 400°F.
In a skillet or saucepan over medium heat, sauté the red bell peppers, white onions and chipotle peppers in olive oil for 4-5 minutes. Add brown sugar, white vinegar, balsamic vinegar, salt and pepper. Bring to a boil for another 5-7 minutes and set aside.
Divide the breakfast sausage meat into 12 equal-sized patties.
Place the sausage patties and bacon strips on the grill grate and close the lid. Cook for 4 to 6 minutes per side.
Whisk the eggs, milk, salt and pepper in a large bowl. Heat butter in a skillet over medium heat; then add the egg mixture. Cook the eggs until no liquid remains.
Assemble each breakfast slider with scrambled eggs, a grilled sausage patty, a slice of cheese, half a slice of bacon and 1 to 2 tablespoons of hot pepper chutney.
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