These kid-friendly breakfast sliders can be made up to 2 weeks in advance. Filled with egg, cheese and an easy homemade chicken sausage, they are the ideal way to start the day. You can form the sliders using dinner rolls, slider buns or even English muffins.
Preheat the oven to 375 degrees F. Grease a 9-by-13-inch glass or ceramic baking dish with nonstick cooking spray.
Combine the eggs, milk, 2 teaspoons salt and 1/4 teaspoon white pepper in a blender and blend until smooth. Pour into the prepared baking dish and bake until just set, 12 to 15 minutes. Invert onto a large cutting board, then cut into 12 equal squares.
Meanwhile, combine the chicken with the garlic powder, onion powder, sage, nutmeg, cloves, 2 teaspoons salt and 1/4 teaspoon white pepper in a large bowl; mix well. Form the mixture into twelve 1/4-inch-thick patties.
Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat the bottom. Cook the patties, in batches if necessary, flipping once, until browned and cooked through, 5 to 6 minutes; transfer to a plate.
Spread a very thin layer of mayonnaise, if using, on the bottom buns. Top with the eggs, sausage patties and cheese; close the sliders. To serve right away, warm gently in the oven to melt the cheese. To freeze for later, wrap each slider in foil and transfer to large resealable freezer bags. Freeze for up to 2 weeks.
To reheat the frozen sliders, remove and discard the foil. Wrap the slider in a damp paper towel, then microwave on 50 percent power until heated through, 3 to 4 minutes.