Preheat oven to 350°F.

Heat the oil in a non-stick skillet over medium heat. Once the oil is hot, pour the plant-based scramble into the skillet, season with salt and pepper and cook, without stirring, for 2 to 3 minutes. Once the scramble starts to bubble, reduce the heat to medium-low.

Using a spatula, shape the scramble as best as you can into the rectangle (you want it like the size and shape of the dinner rolls. Once you’ve formed the scramble, sprinkle the cheese over top in an even layer. Cover and cook until the cheese is melty and the bottom of the scramble turns a light golden-brown, 3 to 5 minutes. Remove the pan from the heat and set aside.

Meanwhile, spread the pesto on the dinner rolls. Next, place a breakfast sausage on the bottom of each roll. Carefully lay the scramble on top of the sausages, followed by the deli slices.

Top the deli slices with the top half of the dinner rolls. Spread the tops with the vegan butter. Sprinkle on the everything but the bagel seasoning, then transfer the sliders to a prepared baking dish and cover loosely with foil.

Bake for 12 minutes then remove the foil and continue to bake until the break is crispy and turns a light golden-brown, another 5 to 7 minutes. Remove the sliders from the oven, sprinkle with fresh parsley, and serve immediately with maple syrup and hot sauce, and enjoy!