Prep the pan. Preheat the oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment or lightly grease it. Keep the rolls connected if possible for easy assembly.

Cook the protein. Brown sausage patties in a skillet over medium heat until cooked through, about 3–4 minutes per side. If using bacon, cook until crisp. Drain on paper towels.

Whisk the eggs. In a bowl, whisk eggs, milk, a pinch of salt, and pepper. Mix until the yolks and whites are fully combined and slightly frothy.

Scramble gently. Melt 2 tablespoons butter in a nonstick pan over medium-low heat. Pour in the eggs. Cook slowly, stirring with a spatula, until just set and still soft. Remove from heat; they’ll continue to firm up.

Slice the rolls. Using a serrated knife, slice the rolls horizontally as one slab. Place the bottom half in the baking dish.

Add cheese base. Lay half the cheese over the bottom rolls. This creates a barrier so the bread doesn’t get soggy.

Layer the protein and eggs. Arrange sausage or bacon evenly. Spoon the scrambled eggs over the top in an even layer. Season lightly with salt and pepper if needed.

Top with more cheese. Add the remaining cheese. Place the top half of the rolls over everything.

Make the buttery glaze. Stir melted butter with Dijon, maple syrup, garlic powder, and onion powder. Brush the mixture over the tops of the rolls. For extra flavor, sprinkle with everything bagel seasoning or chives.

Bake. Cover loosely with foil and bake for 12 minutes. Uncover and bake 5–8 more minutes, until the tops are golden and the cheese is fully melted.

Rest and slice. Let the sliders rest for 5 minutes so they set slightly. Cut into individual sliders with a sharp knife and serve warm.