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Sheet Pan Breakfast Sandwich

by Claire Nolan

Ingredients

for 24 sandwiches

Pancake Layer

  • 6 cups
    pancake mix (750 g)
  • 6 eggs
  • 3 cups
    milk (710 mL)

Sausage Layer

  • 3 lb
    breakfast sausage (1360 g)

Egg Layer

  • 12 eggs
  • ½ cup
    milk (120 mL)
  • salt, to taste
  • pepper, to taste
  • 1 cup
    shredded mexican cheese blend (100 g)

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Preparation

  1. Preheat oven to 425˚F (220˚C).
  2. In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
  3. Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
  4. In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17x11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
  5. Line another 18x13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes.
  6. Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
  7. On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month.
  8. Enjoy!
 

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