Crescent Bun Breakfast Sliders

crescent bun breakfast sliders Breakfast
Crescent Bun Breakfast Sliders
  • Prep 20 min
  • Total 30 min
  • Servings 6

Make your weekend breakfast feel extra special with a fun take on sausage, eggs and toast.


  • 2 cans (8 count each) Pillsbury™ refrigerated crescents
  • 3 eggs, scrambled
  • 3 slices processed cheese, cut into quarters
  • 12 small round sausage patties, cooked, warm
  • 1 1/2 cups country gravy


  • 1
    Heat oven to 375°F. Lightly grease 2 cookie sheets with shortening or cooking spray.
  • 2
    Remove dough from both cans. Unroll dough onto cookie sheets; press perforations to seal. Using 2-inch-round cookie cutter, cut 12 rounds from each can to make a total of 24 rounds.
  • 3
    Bake 8 to 10 minutes or until golden brown. Remove from cookie sheets to cooling rack. Cool 5 minutes.
  • 4
    To make each slider, top each of 12 baked crescent rounds with 2 tablespoons scrambled eggs, 1 quarter slice cheese, 1 sausage patty and 1 tablespoon country gravy. Top each with another baked crescent round. Serve immediately.

  • Use turkey-sausage for a leaner breakfast slider.
  • Try using Colby-Jack cheese to turn up the heat!

No nutrition information available for this recipe

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