June Pan Breakfast Sliders
Ingredients
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nonstick cooking spray
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12 large eggs
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½ cup whole milk
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½ teaspoon salt
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¼ teaspoon black pepper
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½ cup unsalted butter
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2 tablespoons maple syrup
Tools
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whisk
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parchment paper
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measuring spoons
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large bowl
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spatula
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chopping board
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small bowl
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liquid measuring cup
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bread knife
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foil
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2 June Pans
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cooling rack
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June Oven
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silicone oven mitts
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2 flip spatulas
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
June Oven
Line the June Pan
Lightly coat the June Pan with nonstick cooking spray. Press a piece of parchment that is larger than the pan into the pan so it’s flush against the bottom and sides with overhang to form a sling. The spray helps the paper stick to the pan. Try to press the parchment tightly into the corners.
nonstick cooking spray
parchment paper
June Pan
Season the eggs
Crack the eggs into a large spouted bowl or liquid measuring cup. Add the milk, salt and pepper, and whisk until the eggs are well beaten. Pour the eggs into the prepared pan.
12 large eggs
½ cup whole milk
½ teaspoon salt
¼ teaspoon black pepper
liquid measuring cup
measuring spoons
whisk
large bowl
Cook the eggs
Transfer the June Pan to the middle shelf of the June Oven. Bake 12 minutes, until the eggs are just set. June will notify you when the eggs are ready.
Make the maple butter
While the eggs are cooking, make the maple butter. Add the soft butter, maple syrup and salt to a small bowl and mix with a spatula until combined.
½ cup unsalted butter
2 tablespoons maple syrup
½ teaspoon salt
small bowl
spatula
Slice the rolls
Using a bread knife, slice the entire slab of rolls in half.
1 dinner roll slab
bread knife
chopping board
Add the maple butter
Spread half of the maple butter, in a very thin layer, over the entire cut surface of the top half of the rolls in the pan. Repeat with the second half of the maple butter on the bottom half of the rolls. Set the rolls aside, butter side up, until ready to use.
Begin assembling the sliders
When June notifies you the eggs are ready, remove the pan from the oven and set on a cooling rack or heat proof surface. Keep the oven hot using the button below. Layer the cheese over the egg patty, leaving about ½” border of egg uncovered. Cover the cheese with the top half of the slab of rolls, centering the rolls over the cheese.
cooling rack
10 American cheese slices
silicone oven mitts
Invert the half-assembled sliders
Place the second June Pan over the pan with the egg patty, cheese and buns. With protected hands if necessary, quickly invert the two pans and remove the first pan, so the parchment paper covering the egg is on top and the cheese and rolls underneath, now on the second pan. Carefully remove the parchment paper from the egg patty and discard. Tent the half-assembled sliders with foil while you prepare the sausage.
foil
June Pan
Prepare the sausage
Add the sausage to the first pan (the pan will still be warm from the eggs, this is fine) and use your hands to pat the sausage evenly into the pan, making sure to pat the sausage all the way to the edges and into the corners of the pan.
2 pounds spicy raw pork sausage
Cook the sausage
Transfer the pan to the middle shelf of the oven. Roast the sausage 10 minutes, until the sausage patty is browned and cooked through. The sausage will shrink away from the edges of the pan, this is expected. June will notify you when the sausage patty is ready.
Drain the sausage and final assembly
When June notifies you the sausage patty is ready, remove the pan from the oven and set it on a cooling rack or heat proof surface. Keep the oven hot using the button below. Remove the foil from the half-assembled sliders. With two flip spatulas, lift the sausage patty from the pan and lay it over the egg patty (discard the liquid left in the pan from the sausage). Lay the bottom of the roll slab over the top of the sausage patty. The sliders are now fully assembled, upside down.
2 flip spatulas
Toast the sliders and melt the cheese
Place the pan on the middle shelf of the oven. Heat the sliders 3 minutes, until the cheese is melted and the rolls are lightly toasted. June will notify you when the sliders are ready. If desired, follow on-screen instructions to continue heating.
Invert the sliders
When June notifies you the sliders are ready, remove the pan from the oven and place on a cooling rack or heat-proof surface. Place a chopping board over the pan. Carefully and with protected hands, invert the pan with the sliders so the sliders are now facing up on the chopping board.
Slice the sliders and serve
Slice the roll slab at the creases to form 24 sliders. If desired, slice off any extra egg that may be hanging over the edge of the sliders and pierce each sandwich with a toothpick. Serve immediately.
