Looking for a yummy low sodium breakfast idea? How about a yummy breakfast idea that can be reheated for a quick on-the-g breakfast? Try these low sodium breakfast sliders with eggs, homemade breakfast sausage, and cheese.
I recently realized that I don’t have many breakfast recipes up on the blog, so I have decided to try and change that. We typically stick to pretty simple breakfast fare – eggs and toast (made from Favorite White Bread, naturally), scrambled eggs with all sorts of yummies thrown in, yogurt with fruit, and so on. But that doesn’t mean that I can’t share those simple ideas with you. And then there are more complex breakfast things that I would love to share like biscuits and gravy or “corned beef” hash.
I’ve also been playing with slider recipes, born of my discover that King’s Hawaiian Rolls are relatively low in sodium. I’ve made several different variations since I first posted the Game Day Beef Sliders. Between my slider craze and the lack of breakfast recipes on the blog, this recipe for breakfast sliders was born. It is fairly straightforward – homemade breakfast sausage (ground pork with spices) and scrambled eggs piled on rolls and topped with cheese. They hold up well in the fridge for several days; we just reheat what we want by wrapping in foil and baking for 15-20 minutes.
Breakfast Sliders
SODIUM COUNT: 154.1 per slider; 1849 mg in the entire recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Sliders:
- 1 package Original Hawaiian Sweet 12 Pack Dinner Rolls
- ¼ cup dried onions
- 5 Tbsp water
- 8 ounces lean unseasoned ground pork
- 1/8 tsp rubbed sage
- 1/4 tsp thyme ((dried or ground))
- 1/4 tsp fresh ground black pepper
- 1/4 tsp red pepper flakes
- 8 large eggs
- ¼ cup milk
- 4 slices swiss cheese*
Topping:
- 1.5 Tbsp butter ((melted))
- 1.5 Tbsp pure maple syrup**
Instructions
- Preheat the oven to 350°F.
- In a small bowl, combine the dried onion with the water and set aside.
- Combine the ground pork, sage, thyme, black pepper, and crushed red pepper in large skillet over medium heat and cook until the meat is no longer pink. Remove the meat form the pan onto a plate lined with a paper towel.
- While the meat is cooking, whisk together the eggs and milk. Once you’ve removed the meat from the skillet, add the eggs and the onions to the pan and cook slowly over medium low heat. Continue to cook until the eggs are about half way cooked (7-10 minutes). I posted some pictures below this recipe to show what I mean by “half way cooked.”
- Add the meat back into the pan with the eggs. Continue to cook until the scrambled eggs are cooked to your desired consistency.
- Line a baking sheet with a large sheet of tin foil. (You will wrap the sliders in the tin foil, so make sure it is a long enough sheet to enclose them.) Cut the Hawaiian rolls open and place the bottom half of the rolls onto the tin foil.
- Evenly spread the egg mixture across the bottom half of the buns. Lay the slices of swiss cheese across the egg mixture and put the top of the rolls on top of the meat. I posted pictures of the assembly below the recipe for reference.
- In a small bowl, combine the melted butter and maple syrup. Spread the mixture on top of the rolls. Close the tin foil over the rolls and bake in the preheated oven for 10-12 minutes. Remove the rolls from the oven and pull back the tin foil so that the tops of the rolls are exposed. Put the rolls back in the oven and bake for 5 more minutes, or until the tops have browned.
- Remove the sliders from the oven and enjoy!
Notes
NUTRITIONAL INFORMATION – Yield: 12 servings (1 slider per serving)
Sodium: 154.1 mg, Calories: 238.1, Total Fat: 12.4 g, Saturated Fat: 5.7 g, Cholesterol: 161.8 mg, Carbohydrates: 19.6 g, Fiber: 0.2 g, Sugar: 7.5 g, Protein: 12.4 g.
* To calculate nutritional information, I used a Swiss cheese with 40 mg sodium per slice.
** Check the sodium in your syrup. Real maple syrup is very low in sodium (approximately 5 mg sodium per ¼ cup serving). However, the popular corn syrup-based versions (like Mrs. Butterworth’s, Aunt Jemima, and Log Cabin) are very high in sodium, at 120-160 mg per ¼ cup serving.
Keywords: low sodium
Can’t leave a rating yet b/c I haven’t tried them but I am SOOOO excited to. I’ve been looking for a sausage recipe that tastes good. I’ve experimented with a couple (being the non-cook that I am – that’s a real trick!) of recipes but they aren’t quite right. My mom used to make her own sausage (not lo-so however) and I know she always used fennel seed or some kind of fennel. So I’m wondering what that would taste like added to your recipe…will try first with your recipe and just see. Thanks SO much for this – we had the macaroni and cheese recipe last week and even dh loved it!!! (bless his heart he’s eating this way with me and he doesn’t ‘have to” ) It’s the first macaroni and cheese I’ve had in my 3 years of being diagnosed so it was a real treat — thank you!!
I’m so glad you liked the mac and cheese and hope you love the sliders! I definitely use fennel in my sausage sometimes. And I use it all the time when I make an Italian sausage (like what’s in the Simply Lasagna recipe). I haven’t tried it in this particular recipe, but I’m guessing it would tastes good with some fennel tossed in. Good luck!
Having recently entered the desert of low sodium, I am so blessedly grateful for you and your recipes <3
Oh thank you so much for the kind words. ☺️
Have a question Kathy — when making these sliders…how long do you think they’ll last in the fridge? I was thinking of only making 6 b/c dh and I can’t finish 12 in a short amount of time and I’m not sure he would eat these…(he’s not fond of eggs) But since I”m the LoSo person I would like to make a halved version of this and then refrigerate the 5 leftovers for other days….how have you done this or do you eat them all up at one time? Thanks for your help
We have never actually eaten these all in one sitting; they are a great make-ahead breakfast. They keep in the fridge for several days. I probably wouldn’t go beyond five days or so just to be safe. We usually reheat them by wrapping as many as we want to eat in tin foil and baking (300F-350F) until they are heated through (20-30 minutes, if I recall correctly).
Made a double recipe of these for a recent brunch which included one CHF guest. Guess what? Everyone loved it and I had to assure (told her about your website) our CHF guest that it was indeed low-so.
I did add mushrooms and also a handful of spinach, and I made certain both were cooked fully so as not to add more moisture to the mix.
Also, because I didn’t want to take the chance the bottom rolls would get soggy, I used an extra slice of swiss on the bottom half of the rolls before spooning on the filling.
I didn’t want to throw off the sodium amounts by doing this, so for my CHF friend, I took 3 rolls aside and cut the cheese slices in half. I put half a slice on the bottom, and the other half on top b/c I didn’t want to throw off the sodium amounts by doubling her amt of cheese.
In retrospect, there was no difference in taste between the 1 and the 2 cheese slice product, so in the future, I would probably just halve the slices all around. Having cheese on the bottom and on the top did keep the rolls from getting soggy, but using an extra slice for that wasn’t necessary.
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🙌🏼 Thanks for the feedback. I am so glad that everyone liked them. I love the addition of mushrooms and spinach. I will have to toss some in next time I make them.
Okay it’s lunchtime and you’ve got my mouth watering…. I just got put on lasix by my doctor because I have high blood pressure and so I am looking for all of the low sodium dishes that I can find.
Everything I have come across looks like something I’d have to force myself to eat. Really bland food.
Until I found your website!!
Thank you so much …
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Good luck with your transition to a low sodium diet! It takes some patience and time to get used to a new way of eating, but it gets better. I hope you like the recipes!
These sliders were tasty. Thank you for the pictures. I look forward to try more of your recipes.
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