The school year is back in full swing, and mornings from Fairfax to Capitol Hill are hectic again. Whether you’re wrangling kids into uniforms, trying to find a missing shoe, or dodging Beltway traffic with a coffee in hand, breakfast often falls to the bottom of the priority list. That’s where District Biscuit Sliders come in—a warm, satisfying, handheld breakfast built for families on the go.
These sliders are more than just a convenience meal. They’re a little bite of comfort to ground you during the weekday scramble. Made with flaky, buttery District Biscuits and packed with protein from eggs, sausage, and cheese, they fuel your family without slowing anyone down. And because they’re freezer-friendly, you can prep a batch over the weekend and have breakfast ready in minutes all week long.
But this recipe is about more than just time-savings—it’s about reclaiming the morning. In a region as busy and diverse as the DMV, mornings can be chaotic. Whether you’re navigating traffic on I-66, hopping the Metro in Silver Spring, or juggling drop-offs between schools in Prince George’s County, having a reliable, wholesome breakfast option gives you one less thing to worry about.
The Recipe: District Biscuit Sliders
Ingredients:
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6 District Biscuits
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6 eggs
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6 breakfast sausage patties or turkey sausage links
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6 slices of cheddar or American cheese
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Butter or oil for cooking
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Optional: Hot sauce, ketchup, or maple syrup for serving
Instructions:
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Bake or reheat biscuits according to package instructions. (District Biscuits freeze and reheat beautifully—just 8–10 minutes in a 350°F oven.)
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Cook your sausage patties in a skillet over medium heat until browned and cooked through. Set aside on a paper towel to drain.
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Scramble or fry the eggs, seasoning lightly with salt and pepper. (Tip: For a fun twist, cook the eggs in silicone molds to match the biscuit shape.)
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Slice biscuits in half horizontally. On the bottom half of each biscuit, layer one sausage patty, a folded egg, and a slice of cheese.
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Top with the biscuit lid, then wrap each slider tightly in foil. If you’re serving immediately, place them in a warm oven (200°F) to keep them hot. If you’re packing to-go, pop them into a thermal lunch bag and hit the road.
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To make-ahead and freeze: Once assembled and cooled, wrap each slider tightly in foil or parchment and freeze in a sealed bag. When ready to eat, place in a 350°F oven for 12–15 minutes, or until hot in the center.
They’re also a big hit with kids. The smaller size makes them ideal for little hands, and the familiar, cozy ingredients are a welcome change from sugary cereals or rushed granola bars. Want to take it a step further? Involve the kids in making them on Sunday afternoons. Let them assemble their own sliders, choose their cheese, or even try vegetarian options like plant-based sausage. Suddenly, breakfast becomes a team effort—and maybe even a tradition.
And let’s be real—this isn’t just a recipe for school mornings. These sliders are also perfect for early soccer games, tailgate mornings, or a fast breakfast before heading to work. Wrap them in foil, toss them in a thermal tote, and you’ve got a mobile breakfast built for the DMV lifestyle.
So this back-to-school season, ditch the drive-thru line and bring breakfast home where it belongs. With District Biscuit Sliders, you’re not just feeding your family—you’re fueling their day, DMV-style.
