Meghan, a long-time Head Country fan and ambassador, is a self-confessed food addict. Meghan writes “Cake -n- Knife,” a food blog where the recipes are real, down-to-earth, and easily recreated at home. “In my kitchen, cooking jaw-dropping food isn’t about making it complicated,” Meghan says. She aims to help her readers discover new flavors and techniques—”but most importantly, you will create great food to share with your loved ones, just like I do with mine.”
2 Tbsp unsalted butter, melted
8 slider rolls, halved
8 slices bacon, cooked crispy and cut in half
8 breakfast sausage patties, cooked and sliced in half lengthwise
1/2 C. Head Country Bar-B-Q Hickory Smoke BBQ Sauce
2 slices sharp cheddar cheese, cut into 4 squares per slice
350 degrees F
Preheat broiler. Add bun halves to a baking sheet cut side up and brush them with melted butter. Place under the broiler and toast until golden brown, about 1 to 2 minutes. Set aside.
Preheat the oven to 350˚F and grease a 12-cup muffin tin with cooking spray.
Crack an egg into each muffin well. Bake for 9 to 10 minutes, until the egg whites are set but the yolks are still runny. To remove the eggs, slide a knife gently around the sides to loosen them. Lift out gently with a spoon.
While the eggs are baking, top the bottom halves of the buns with two bacon halves, a sausage patty, and a square of cheese. Bake for 3 to 4 minutes until the cheese has melted.
To assemble, top each slider with an egg. Spread 1 Tbsp Head Country Bar-B-Q Hickory Smoke Sauce on each roll top half and place on top. Serve and enjoy!