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Cheesy Brioche Breakfast Sliders Recipe
Ash Tyrrell

Cheesy Brioche Breakfast Sliders Recipe

I make these brioche breakfast sliders almost every weekend now, and I honestly can't imagine brunch without them anymore. The first time I pulled a tray out of the oven with all that cheese bubbling over the edges, I knew this recipe was a keeper. They come together so fast that I never bother ordering breakfast delivery anymore.
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 12 brioche slider buns – I always reach for brioche because it's soft slightly sweet, and holds up well once it's baked with butter on top.
  • 6 ounces sliced turkey breast deli-style – Any deli meat works here, but I like turkey because it keeps things light without losing flavor.
  • 12 large eggs lightly scrambled – I pull them off the heat while they're still a little soft, since they finish cooking in the oven and I don't want them to turn rubbery.
  • 3 tablespoons fresh chives chopped – I skip the dried version for this one, since fresh chives give a much sharper, brighter onion flavor.
  • 6 slices pepperjack cheese – This adds a gentle kick but you can swap it for cheddar or provolone if you prefer something milder.
  • 2 tablespoons unsalted butter melted – Brushing this over the tops is what gives the buns that golden, slightly crisp finish.
  • 1 cup mozzarella cheese freshly shredded – I always grate my own block of mozzarella instead of buying pre-shredded, because it melts so much smoother.
  • 1/2 cup parmesan cheese freshly shredded – A little sprinkle on top adds a salty, nutty finish that pre-grated parmesan just can't match.

Method
 

  1. I always start by preheating my oven to 350°F so it's fully heated by the time my sliders are assembled. This step matters more than people think, since sliding a cold tray into an oven that isn't ready yet can lead to uneven baking. While it heats up, I get my baking dish greased and ready to go.
  2. Next, I whisk my eggs with a pinch of salt and pepper, then cook them in a lightly buttered skillet over medium heat. I pull them off just before they look fully set, since they'll keep cooking once they're in the oven. Undercooking them slightly here keeps the eggs soft instead of dry.
  3. I slice all my brioche buns in half and set the bottom halves right into my greased baking dish, keeping them connected as one slab if possible. Then I layer the turkey slices across the buns first, followed by the scrambled eggs, a sprinkle of chives, and finally the pepperjack cheese slices on top of that.
  4. Once everything is layered, I place the top halves of the buns back over the fillings. This step turns the whole tray into one big connected slider block, which makes it so much easier to serve later. I press down gently just to help everything settle together.
  5. I brush the melted butter generously over the tops of the buns, making sure to get into every little crevice. This is what gives the sliders that golden, slightly crisp top once they come out of the oven. Skipping this step really does change the final texture.
  6. After the butter, I sprinkle the shredded mozzarella and parmesan evenly across the top. I like a generous layer here since this is what creates that irresistible cheesy crust. Feel free to add a little extra if you're a cheese lover like me.
  7. I slide the tray into the oven and bake for 15 to 20 minutes, until the cheese is fully melted and the tops are golden brown. I keep an eye on it toward the end since ovens vary and I don't want the buns to over-brown.
  8. Once it's out of the oven, I let the tray rest for a couple of minutes before slicing the sliders apart. This little pause helps the cheese set slightly so it doesn't slide everywhere when I cut them. Then I serve them warm, straight from the dish.

Notes

  • I always undercook my eggs slightly, since they keep cooking in the oven and I don't want them turning rubbery by the time they're done.
  • I like to grate my own cheese instead of using pre-shredded bags, since it melts so much smoother and tastes fresher.
  • I cover the dish loosely with foil for the first 10 minutes if my buns are browning too fast, then uncover for the last few minutes to let the cheese crisp up.
  • I always use a serrated knife to slice through the baked sliders cleanly, since the melted cheese can make them stick together.
  • I like to let the tray rest for a couple of minutes before cutting, so the eggs and cheese settle instead of oozing out everywhere.