Made with crunchy onion cornbread sliders as the bun and maple-glazed breakfast sausage in between, these breakfast sliders are sure to make your tastebuds sing.
I’m sure you’ve had a few sliders in your day. But have you ever had cornbread sliders? This is a fun Southern twist on traditional breakfast sliders that are easy to make and absolutely delicious. They’re perfect for Sunday brunch, tailgating, or even a game day party.
They include a crunchy onion cornbread mix that’s deep-fried to crispy perfection. Then we cut breakfast sausage into patties, cook them, and brush them with maple syrup before sandwiching them between two cornbread patties. The combination of savory cornbread, sweet maple syrup, and breakfast sausage is sure to make your tastebuds sing!
All you need to make these breakfast sliders is cornbread mix, milk, egg, onion, breakfast sausage, and maple syrup. A little bit of frying and they’ll be ready to eat in about 30 minutes. Keep scrolling for more serving suggestions to make this breakfast slider recipe work for you. Want to add cheese, egg, bacon, or all three? Go right ahead!
Ready to give them a go?
- Martha White Cotton Country Cornbread Mix
- Breakfast sausage
- Maple syrup
How to Make Breakfast Sliders
Cut sausage into six patties and cook in a medium-sized skillet over medium heat, turning as necessary, until fully cooked and no longer pink in the center.
Set breakfast sausage patties to the side when done.
In a large skillet over medium heat, pour oil to a depth of 1/4 of an inch. Allow to heat while you prepare cornbread.
In a medium bowl, stir together cornbread mix, onion, milk, and egg.
Set aside for five minutes.
Drop cornbread by large spoonfuls into the skillet, shaping slightly into a patty with the back of the spoon. Once browned on the bottom, gently flip over and brown on the other side.
Remove to a paper towel-lined plate.
Assemble sliders, brushing the tops of each sausage patty with maple syrup.
Serve your breakfast sandwich warm and enjoy!
- Store leftover sliders in an airtight container in the fridge for up to 3 days. Reheat quickly in a 350-degree oven or air fryer so the cornbread is crispy once more.
- This is also a great recipe to meal prep and freeze for busy mornings. Double-wrap and store them in the freezer for up to 3 months. Take one out the night before and let it thaw in the fridge overnight before reheating it in the morning. But hey, if you forget to thaw your breakfast sandwich, don’t fret. You can cook from frozen, they’ll just take a little bit longer.
- It’s important to use breakfast sausage and not Italian sausage as it’s a totally different flavor.
- But if you don’t want to use sausage, just bacon, deli ham, or leftover baked ham works.
What other ingredients can I add to my breakfast sliders?
There are so many additional ingredients and toppings you can add to these breakfast sausage sliders. Here are some suggestions:
- Shredded cheese or sliced cheese to make cheese breakfast sliders. You want a good melty cheese, like sharp cheddar cheese, American cheese, regular cheddar cheese, provolone, Swiss cheese, Colby Jack, and Pepper Jack cheese are all great options.
- Cooked crispy bacon or turkey bacon strips.
- A fried egg or a portion of fluffy scrambled eggs, cooked with chopped green onion or fresh chives.
- Baby spinach leaves.
Do I have to use cornbread sliders?
No, you don’t have to use cornbread as the sliders. Other options include dinner rolls (here’s my homemade dinner roll recipe), English muffins, and Hawaiian sweet rolls. If you opt to go down this road, head to my recipe for ham and swiss sliders for baking instructions because you’ll want to do things a little differently. You’ll want to pop the Hawaiian slider buns in a baking dish, brush them with melted butter, and bake them in the oven.
What do you serve with breakfast sliders?
I think these sliders are the perfect grab-and-go breakfast as is. But you can also serve them with a side dish like fresh fruit, fruit salad, or hash browns.
Can we tempt you with these other easy breakfast recipes?
French Breakfast Puffs with Fresh Strawberries
Cinnamon Roll French Toast Casserole
Cracker Barrel Cheesy Hash Brown Casserole (Copycat Recipe)
- 1 package Martha White Cotton Country Cornbread Mix
- 1/2 cup milk
- 1 egg
- 1/2 cup chopped onion
- 1 lb breakfast sausage
- maple syrup
- Cut sausage into six patties and cook in a medium-sized skillet over medium heat, turning as necessary, until fully cooked and no longer pink in the center. Set breakfast sausage patties to the side when done.1 lb breakfast sausage
- In a large skillet over medium heat, pour oil to a depth of 1/4 of an inch. Allow to heat while you prepare cornbread.
- In a medium bowl, stir together cornbread mix, onion, milk, and egg. Set aside for five minutes.1 package Martha White Cotton Country Cornbread Mix, 1/2 cup milk, 1 egg, 1/2 cup chopped onion
- Drop cornbread by large spoonfuls into the skillet, shaping slightly into a patty with the back of the spoon. Once browned on the bottom, gently flip over and brown on the other side. Remove to a paper towel-lined plate.
- Assemble sliders, brushing the tops of each sausage patty with maple syrup. Serve warm.maple syrup
I love all things cornbread!
I can’t wait to try these! Thanks so much!
These look great! I would of never thought to make corn bread buns!
Gotta try these sliders! Always looking for new breakfast and light dinner ideas! YUM-O!
these look and sound amazing
Mmm, can’t go wrong with cornbread!