Morning Sliders Make-Ahead Breakfast Sandwiches

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 25

Servings: sliders

Calories: 336kcal

Filling bite-size breakfast sandwiches made with patty sausage, sweet potato, mini omelettes, and goat cheese

Preheat oven to 350 degrees. Spray two baking sheets and a 12-count cupcake pan with non-stick spray then set aside.
In a bowl, whisk eggs together until mixture is uniform and fluffy (about 2 minutes). Season with sea salt, black pepper, crushed red pepper, and garlic powder to taste then stir in baby spinach and sliced mushrooms.
Divide egg mixture evenly between 10 wells of the prepared cupcake pan.
Slice sweet potato into 10 even rounds, each about ⅓-inch thick. Place on one prepared baking sheet, drizzle with olive oil, and season with sea salt, black pepper, and cinnamon to taste. Flip and rub sweet potato to coat all sides with oil and seasoning.
Place both pans into oven and bake for 20 minutes or until sweet potato rounds are fork tender and slightly golden on top. Tops of eggs should be firm with a slight spring when pressed.
While eggs and sweet potatoes bake, place Sister Schubert’s® Dinner Yeast Rolls and sausage patties on another baking sheet and place pan in oven to bake for 10 minutes.
To assemble breakfast sliders, cut each Sister Schubert’s® Dinner Yeast Roll in half horizontally and spread a bit of goat cheese (about one tablespoon) on each bottom half. Then add sausage patties, eggs, and sweet potato rounds. Finish with top halves of Sister Schubert’s® Dinner Yeast Rolls.

To store breakfast sliders for the week, wrap each one in a piece of foil then place all wrapped sliders in a zip-top bag or airtight container and store in the refrigerator. To reheat, place a wrapped slider in oven at 350 degrees for about 10 minutes. Remove foil and enjoy carefully!