Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy cleanup.

Prepare the Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon as it cooks. Cook for about 5-7 minutes, until browned and fully cooked. Remove from heat and set aside.

Scramble the Eggs: In a bowl, whisk the eggs with milk, salt, and pepper. In a large skillet, melt 1 tbsp of butter over medium heat. Pour in the egg mixture and cook, stirring occasionally, until the eggs are scrambled and fully cooked. Set aside.

Assemble the Sliders: Slice the Hawaiian rolls in half horizontally, keeping the rolls connected. Place the bottom half of the rolls in the prepared baking dish. Layer the cooked sausage, scrambled eggs, and shredded cheese on top of the rolls. Place the top half of the rolls over the filling.

Make the Butter Sauce: In a small bowl, combine melted butter, Dijon mustard (if using), maple syrup (if using), garlic powder, and onion powder. Stir well to combine.

Brush the Rolls: Pour the butter sauce evenly over the top of the rolls. Use a brush to coat the sliders for a nice golden finish when baking.

Bake the Sliders: Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-7 minutes, until the sliders are golden brown and the cheese is melted.

Serve: Remove from the oven and let the sliders cool for a few minutes. Slice them into individual sliders and serve warm!