How To Make Sheet Pan Breakfast Sandwich
Great for an on-the-go munch is this loaded breakfast sandwich, made with a cheesy sausage layer and a creamy bed of egg in between fluffy pancakes.
Preheat the oven to 425 degrees F.
In a large bowl, combine the pancake mix, eggs and milk being careful not to over-mix.
Divide batter evenly onto two parchment paper-lined 17×11-inch baking sheets. Spread evenly.
Bake for about 15 minutes.
In a large bowl, combine eggs, milk, salt, and pepper.
Pour the egg mix onto a parchment paper-lined 17×11-inch baking sheet. Spread evenly.
Bake for about 15 to 17 minutes.
Line another 18×13-inch baking sheet with parchment paper and spread out the sausage from corner to corner.
Decrease oven temperature to 350 degrees F, then bake for about 20 minutes. Drain the fat, and sprinkle cheese on top of the sausage.
Bake for about 5 minutes at the same temperature.
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. Enjoy!
Wrap in parchment and freeze in a container for up to 1 month.
- Calories: 374.52kcal
- Fat: 20.67g
- Saturated Fat: 7.15g
- Trans Fat: 0.13g
- Monounsaturated Fat: 7.63g
- Polyunsaturated Fat: 3.53g
- Carbohydrates: 27.71g
- Fiber: 0.13g
- Sugar: 2.46g
- Protein: 19.74g
- Cholesterol: 168.83mg
- Sodium: 1012.84mg
- Calcium: 259.27mg
- Potassium: 432.05mg
- Iron: 3.95mg
- Vitamin A: 98.58µg
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