12 Irresistible Vegan Breakfast Sliders for Lazy Weekend Brunches

My obsession with breakfast sliders began at a family reunion where my cousin served mini breakfast sandwiches that disappeared within minutes. As the only vegan there, I watched longingly as everyone raved about these little handheld delights. On the drive home, I made it my mission to create a plant-based version that would satisfy even the most dedicated omnivores. After numerous test batches (my friends didn’t mind being guinea pigs), I’ve perfected these vegan breakfast sliders that have become my signature contribution to morning gatherings.

Unlike traditional breakfast sliders laden with eggs and meat, these plant-based versions deliver all the savory satisfaction without any animal products. Whether you’re feeding a crowd or meal prepping for busy mornings, these breakfast sliders make ahead beautifully and can be customized to suit various taste preferences. They’ve become my go-to when I need easy breakfast sliders for a crowd, and they never fail to impress even skeptical eaters.

What makes these sliders special isn’t just their plant-based ingredients – it’s how they transform humble components into something truly crave-worthy. The combination of savory plant-based “egg,” smoky tempeh “bacon,” and gooey vegan cheese creates a handheld breakfast experience that satisfies that morning comfort food craving while aligning with compassionate food choices.

Why You’ll Love This Recipe

This isn’t just another vegan breakfast recipe – it’s a game-changer that proves plant-based morning meals can be indulgent, satisfying, and crowd-pleasing. Unlike many vegan breakfast options that feel like a compromise, these sliders deliver that perfect combination of savory flavors and varied textures that make breakfast sandwiches so beloved.

What makes these breakfast sliders with Hawaiian rolls special is how the slightly sweet buns contrast with the savory fillings, creating a perfect balance in each bite. The sheet pan breakfast sliders format means you can prepare multiple servings at once, making them ideal for feeding a family or hosting weekend guests without being stuck in the kitchen all morning.

Perhaps most importantly, these sliders are incredibly versatile. You can customize them with different fillings, prepare components in advance, and even freeze them for future mornings when cooking is the last thing you want to do. They work equally well for leisurely weekend brunches or grab-and-go weekday breakfasts, proving that plant-based eating never has to be boring or limiting.

Ingredients

For the Slider Buns:

• 12-pack vegan Hawaiian-style rolls – The slightly sweet base that makes these irresistible; regular dinner rolls work too
• 2 tablespoons vegan butter, melted – For brushing the tops for golden-brown perfection
• 1 teaspoon maple syrup – Adds subtle sweetness to the butter wash
• 1/2 teaspoon everything bagel seasoning (optional) – Creates a flavor-packed topping

For the Tofu “Egg” Layer:

• 1 block (14 oz) firm tofu, pressed – The protein-packed base for our egg substitute
• 3 tablespoons nutritional yeast – Adds savory, cheesy flavor
• 2 tablespoons plant milk – Helps create the right consistency
• 1 tablespoon cornstarch – Acts as a binder for the perfect texture
• 1 teaspoon black salt (kala namak) – The secret ingredient that adds that sulfurous “eggy” flavor
• 1/2 teaspoon ground turmeric – For that golden yellow color
• 1/2 teaspoon garlic powder – Adds savory depth
• 1/4 teaspoon black pepper – Enhances all the flavors

For the Tempeh “Bacon”:

• 8 oz package tempeh, thinly sliced – Creates the chewy, protein-rich bacon alternative
• 2 tablespoons soy sauce or tamari – Provides the savory umami base
• 1 tablespoon maple syrup – For that sweet balance in traditional bacon
• 1 tablespoon liquid smoke – Creates that essential smoky flavor
• 1 teaspoon smoked paprika – Adds color and deepens the smokiness
• 1 tablespoon olive oil – For frying to crispy perfection

Additional Fillings:

• 6-8 slices vegan cheese – Choose a good melting variety
• 1 large avocado, sliced (optional) – Adds creaminess and healthy fats
• 1/4 cup baby spinach (optional) – Sneaks in some greens
• Vegan garlic aioli or chipotle sauce (optional) – For a flavor boost

Instructions

Step 1: Prepare the Tempeh “Bacon”

Start by creating your tempeh bacon, as this component adds so much flavor to the breakfast sliders. Slice the tempeh block into thin strips, about 1/8-inch thick. In a shallow dish, whisk together soy sauce, maple syrup, liquid smoke, and smoked paprika.

Marinate the tempeh slices in this mixture for at least 15 minutes, though longer is better – I often prepare this the night before for maximum flavor absorption. The tempeh acts like a sponge, soaking up all those smoky, savory flavors.

Heat the olive oil in a large skillet over medium heat. Add the marinated tempeh slices in a single layer and cook for about 2-3 minutes per side until they’re golden brown and slightly crispy at the edges. Set aside while you prepare the other components.

Step 2: Create the Tofu “Egg” Layer

This component delivers that familiar breakfast sandwich texture and protein boost. Crumble the pressed tofu into a bowl, ensuring there are no large chunks. Add nutritional yeast, cornstarch, black salt, turmeric, garlic powder, and black pepper.

Mix everything thoroughly, then add the plant milk a little at a time until you achieve a slightly wet but cohesive mixture. The cornstarch is key here – it helps bind everything together while creating a texture that’s reminiscent of scrambled eggs.

Heat a non-stick skillet over medium heat. Add the tofu mixture and cook, stirring occasionally, for about 5-7 minutes until it’s set and slightly golden in spots. The key is to let it develop some browned edges for flavor depth. Once cooked, remove from heat and set aside.

Step 3: Prepare the Slider Buns

Preheat your oven to 350°F (175°C). Without separating the individual rolls, use a serrated knife to slice the entire slab of Hawaiian rolls horizontally, creating one large top and bottom piece. Place the bottom half in a baking dish or on a sheet pan.

In a small bowl, mix the melted vegan butter with maple syrup. This will be used to brush the tops of the rolls later, creating that irresistible golden finish.

Step 4: Assemble Your Breakfast Sliders

This is where the magic happens! Layer your components onto the bottom half of the rolls in this order:

1. Half of the vegan cheese slices
2. The tofu “egg” mixture, spread evenly
3. Tempeh “bacon” slices
4. Avocado slices and spinach, if using
5. Remaining cheese slices

The reason for splitting the cheese is crucial – putting it both under and over the fillings helps everything melt together into a cohesive whole. It also prevents the bread from getting soggy from the fillings.

Place the top half of the rolls over the fillings, then brush generously with the maple-butter mixture. Sprinkle with everything bagel seasoning if desired. This step isn’t just for flavor – the butter helps the tops turn beautifully golden in the oven.

Step 5: Bake to Perfection

Cover the breakfast sliders with aluminum foil and bake for 10 minutes. Then remove the foil and bake for another 5-7 minutes until the tops are golden brown and the cheese has melted. The covered baking step ensures the middles warm through without the tops burning.

Once done, let the sliders cool for just a few minutes before using a sharp knife to cut along the seams of the rolls, separating them into individual sliders. Serve immediately while still warm and gooey.

Pro Tips & Common Mistakes

After making these breakfast sliders for countless brunches and family gatherings, I’ve identified several factors that make the difference between good and extraordinary results:

• Press that tofu thoroughly – Remove as much moisture as possible for the best “egg” texture
• Don’t skip the black salt – It’s what gives the tofu that authentic egg flavor; find it at international markets or online
• Keep the marinade time long for tempeh – The longer it soaks, the more flavorful your “bacon” will be
• Use a good melting vegan cheese – Not all brands melt equally; test a few to find your favorite
• Cut sliders while warm but not hot – This prevents tearing the buns while ensuring clean cuts

Variations

• French Toast Breakfast Sliders – Dip the assembled sliders in a mixture of plant milk, cinnamon, and maple syrup before baking for a sweet-and-savory combo
• Mediterranean Inspired – Add vegan pesto, roasted red peppers, and olive tapenade
• Tex-Mex Version – Include vegan chorizo, black beans, and chipotle aioli
• Fall Harvest – Layer in roasted sweet potatoes, caramelized onions, and sage aioli
• Breakfast Burger – Use a thin veggie burger patty instead of the tofu egg mixture

Storage and Meal Prep

These breakfast sliders make ahead beautifully:

• Refrigerator: Assembled but unbaked sliders can be covered and refrigerated overnight. Add 5 minutes to the baking time if coming from cold.
• Freezer: Fully baked and cooled sliders can be individually wrapped and frozen for up to 1 month. Thaw overnight in the refrigerator.
• Reheating: Warm refrigerated sliders in a 325°F oven for 10 minutes or microwave individual sliders for 30-45 seconds.
• Component Prep: All components can be made 1-2 days ahead and assembled just before baking.

Serving Suggestions

• With a side of crispy breakfast potatoes
• Alongside a fresh fruit salad for balance
• With individual bottles of juice for a brunch party
• As part of a breakfast buffet with overnight oats and a smoothie bar
• With small cups of soup for a breakfast-for-dinner twist

Recipe FAQ

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free dinner rolls, and ensure your tempeh marinade uses tamari rather than soy sauce.

Q: What if I can’t find black salt? A: Regular salt works fine texture-wise, but you’ll miss some of the “eggy” flavor. Adding a pinch of mustard powder can help add complexity.

Q: How do I make these soy-free? A: Replace the tofu with a chickpea flour scramble and use coconut bacon instead of tempeh.

Q: Can I make these for a larger crowd? A: Absolutely! The recipe scales easily – just use multiple packages of rolls on sheet pan breakfast sliders for efficient baking.

Q: What’s the best vegan cheese for these? A: I prefer Chao, Violife, or Follow Your Heart brands as they melt well, but use whatever is your favorite or most accessible.

These breakfast sliders have become my signature contribution to family gatherings, proving that plant-based options can be the stars of the show. The combination of savory fillings, slightly sweet buns, and handheld convenience makes them irresistible to everyone – regardless of dietary preferences. Whether you’re hosting a crowd, meal prepping for busy mornings, or simply wanting to elevate your breakfast game, these vegan sliders deliver big flavor in adorable, portable packages.