Description
Hearty and flavorful Cowboy Breakfast Sliders packed with savory ground beef, sausage, veggies, scrambled eggs, and melted cheese. Perfect for brunch, game day, or a satisfying meal!
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1 pound breakfast sausage (spicy preferred)
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 packet taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 12 eggs
- 1/4 cup milk or cream
- Salt and pepper to taste
- 12 slider buns, split
- 8 ounces shredded cheddar cheese (or your favorite cheese blend)
- Optional toppings: avocado slices, sour cream, salsa, hot sauce, chopped cilantro
Instructions
- In a large skillet or Dutch oven, brown the ground beef and breakfast sausage over medium-high heat. Break them up with a spoon as they cook. Drain off any excess grease.
- Add the chopped onion, green bell pepper, and red bell pepper to the skillet. Cook until the vegetables are softened, about 5-7 minutes. Stir frequently.
- Stir in the minced garlic, taco seasoning, chili powder, cumin, and cayenne pepper (if using). Cook for another minute, until fragrant.
- Add the rinsed and drained black beans, corn, and diced tomatoes and green chilies to the skillet. Stir well to combine all the ingredients.
- Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, stirring occasionally.
- Taste the filling and adjust the seasoning as needed.
- In a large bowl, whisk together the eggs and milk or cream until well combined. Add a pinch of salt and pepper to taste.
- Heat a lightly oiled griddle or large skillet over medium heat. Pour the egg mixture onto the griddle or skillet.
- Cook the eggs, stirring occasionally, until they are set but still slightly moist.
- Preheat your oven to 350°F (175°C).
- Slice the slider buns in half horizontally.
- Arrange the bottom halves of the slider buns on a baking sheet. Spoon a generous amount of the cowboy filling onto each bun.
- Top the cowboy filling with a portion of the scrambled eggs.
- Sprinkle the shredded cheddar cheese over the scrambled eggs.
- Place the top halves of the slider buns over the cheese.
- Cover the baking sheet with aluminum foil.
- Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the sliders are heated through.
- Remove the foil during the last 5 minutes of baking to allow the buns to brown slightly.
- Remove the sliders from the oven and let them cool for a few minutes before serving. Serve with optional toppings.
Notes
- Make it Vegetarian: Substitute the ground beef and sausage with plant-based alternatives.
- Add More Vegetables: Feel free to add other vegetables to the filling, such as diced zucchini, mushrooms, or spinach.
- Use Different Cheeses: Experiment with different cheeses, such as Monterey Jack, pepper jack, or even a smoked gouda.
- Prepare Ahead: You can prepare the cowboy filling and scrambled eggs ahead of time and store them in the refrigerator. Assemble the sliders just before baking.
- Freezer-Friendly: These sliders can be frozen for later. Wrap them individually in plastic wrap and then place them in a freezer bag. To reheat, thaw them in the refrigerator overnight and then bake them in a preheated oven until heated through.
- Serving Suggestions: Avocado Slices, Sour Cream, Salsa, Hot Sauce, Chopped Cilantro
- Prep Time: 20 minutes
- Cook Time: 35 minutes