Preheat and prep. Heat your oven to 375°F (190°C). Line a baking sheet with parchment and lightly spray it. This keeps the buns from sticking and helps them brown evenly.

Make the low-carb bun dough. In a microwave-safe bowl, combine 2 cups shredded mozzarella and 2 oz cream cheese. Microwave in 30-second bursts, stirring in between, until melted and smooth. In a separate bowl, whisk 1 1/2 cups fine almond flour, 2 tsp baking powder, 1/2 tsp salt, and 1 beaten egg. Stir the dry mixture into the melted cheese until a dough forms. If sticky, dampen your hands to handle it.

Shape the slider buns. Divide the dough into 10–12 equal pieces. Roll each into a ball and press gently to make small rounds about 2–2.5 inches wide. Place on the prepared sheet. Brush with melted butter and sprinkle with everything seasoning if using.

Bake the buns. Bake for 12–15 minutes, until golden on top and set in the center. Let them cool on the sheet for 5 minutes, then move to a rack. This short rest keeps the texture tender.

Cook the sausage. While the buns bake, heat a skillet over medium. Form bulk sausage into small patties that match your bun size, or use pre-formed patties. Cook 3–4 minutes per side until browned and fully cooked. Transfer to a plate and keep warm.

Scramble the eggs. In a bowl, whisk 6–8 eggs with 2 tbsp heavy cream, 1/2 tsp salt, and a pinch of pepper. Melt 1 tbsp butter in a nonstick pan over medium-low heat. Add eggs and stir gently with a spatula, pushing from the edges toward the center until soft-set and slightly glossy. Remove from heat—they’ll finish cooking from residual heat.

Slice and layer. Split the buns horizontally with a serrated knife. Place the bottoms on a parchment-lined sheet. Add a small layer of cheddar, then a sausage patty, then a spoonful of scrambled eggs. Top with more cheddar, then cap with the top buns.

Warm and melt. Brush the tops with a little butter. Return the tray to the oven at 350°F (175°C) for 5–7 minutes, just until the cheese melts and everything is warmed through.

Finish and serve. Sprinkle with chopped chives if you like. Serve warm. For a little zip, add a thin smear of sugar-free mustard or a small slice of jalapeño before topping.