• Preheat oven to 350°F. 
• Take the sausage patties and pat them down slightly to thin them out. Brown them on both sides in a large nonstick skillet over medium-high heat. Once cooked through and browned on both sides, place on a paper-towel-lined plate. Set aside.
• Wipe out the skillet with a paper towel. 
• In  a large bowl, whisk together the eggs and milk. Return the skillet to medium-low heat. Add 1 tablespoon of butter. Once the butter is melted, add the eggs and lightly scramble, seasoning with salt and pepper during cooking. You want the eggs to be cooked through but still soft, since they will cook a bit more in the oven. Place the eggs in a bowl; set aside.
• Prepare the rolls: Do not pull the rolls apart; simply use a large serrated knife to slice the rolls in half as you would slice a bagel, separating the tops from the bottoms. Place the layer of bottoms onto a baking sheet or in a large baking pan, cut side up.
• Layer on half of the cheese, followed by an even layer of the cooked sausage patties. Top with the scrambled eggs and the remaining cheese. Add the roll tops.
• In a small bowl, whisk together the 3 tablespoons of melted butter, dijon mustard, and maple syrup. Brush over the tops of the rolls.
• Bake for 10-15 minutes, or until the cheese is melted and the tops are golden brown.

To prep ahead

• Fully assemble the sliders, including brushing the butter mixture over the top of the rolls. Cover with foil and refrigerate overnight.
• In the morning, let the sliders sit at room temperature while the oven preheats to 350°F. Bake for 15-20 minutes, until the cheese is melted and the sliders are warmed through. If the tops of the sliders start to brown before the sandwiches are warm, top loosely with foil to prevent further browning.