Cook the sausage. Start by cooking the breakfast sausage patties in a skillet over medium heat. Once done, drain any excess grease and set the sausage aside.
Cook the bacon. In the same skillet, cook the bacon until it becomes crispy. Transfer the cooked bacon to a paper towel lined plate to remove excess grease.
Prepare the eggs. Crack the eggs into a bowl and whisk them with a pinch of salt and pepper. Pour the eggs into a skillet over medium low heat and gently scramble them until just set. Remove them from the heat so they stay soft and fluffy.
Prepare the rolls. Without separating the individual rolls, use a serrated knife to slice the entire sheet of Hawaiian rolls in half horizontally. Place the bottom half of the rolls in a greased baking dish.
Layer the ingredients. Arrange the sausage patties evenly over the bottom layer of rolls. Arrange the cooked bacon over the top of the sausage patties. Spread the scrambled eggs evenly over the breakfast meats. Add a layer of shredded cheese on top. Place the top half of the Hawaiian rolls back on top to form the sliders.
Add the topping. Melt the Texas Roadhouse butter in a small bowl in the microwave for about 30 seconds. Brush the melted cinnamon butter over the tops of the rolls to add flavor and help them brown in the oven.
Bake the sliders. Bake the sliders in a preheated 350F oven for about 10 minutes until the tops are golden and the cheese is melted.
Slice and serve. Remove the sliders from the oven and allow them to cool for a few minutes. Use a knife to cut along the roll lines to create individual breakfast sliders. Brush additional melted cinnamon butter over the top if desired, and serve warm.
