Ultimate Cowboy Breakfast Sliders

Preheat your oven to 375°F (190°C). Line a 9x13-inch rimmed baking sheet with aluminum foil. Press the ground breakfast sausage evenly across the pan, ensuring it forms a rectangular shape slightly larger than your Hawaiian rolls. (Prep time: 5 minutes)

Bake the sausage in the preheated oven for 10 minutes, allowing it to render its flavorful juices and begin to brown. (Cook time: 10 minutes)

While the sausage bakes, prepare the eggs. Grease another 9x13-inch baking dish generously with cooking spray. Crack the eggs into the dish. Use a knife to gently break the yolks and distribute them evenly. Drizzle the heavy cream over the eggs, then season with kosher salt and black pepper. (Prep time: 5 minutes)

Place the egg dish on a rack in the oven below the sausage. Continue baking both the sausage and eggs until the eggs are set, approximately 5-7 minutes. Remove the eggs from the oven and set aside. Turn the oven's broiler to High. (Cook time: 5-7 minutes)

Broil the sausage until it is nicely browned on top, about 3 minutes. Watch carefully to prevent burning! (Cook time: 3 minutes)

Slice the Hawaiian rolls in half horizontally. Spread 1 tablespoon of Cowboy Butter evenly over the bottom halves of the rolls. Drain any excess grease from the sausage and carefully transfer the sausage patty onto the buttered rolls. Gently slide the baked eggs from the pan onto the sausage, trimming any excess egg to fit neatly. Sprinkle the sliced green onions evenly over the eggs. Top with the pepper Jack cheese slices and then cover with the top halves of the rolls. (Assembly time: 10 minutes)

Place the assembled sliders back into the baking dish. Spread the remaining Cowboy Butter evenly over the tops of the rolls. Bake until the butter is melted, and the rolls are lightly browned and toasted, about 5 minutes. (Cook time: 5 minutes)

Remove from the oven and let cool slightly before slicing into 12 individual sliders. Serve warm and enjoy! (Rest time: 2 minutes)