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.
Ingredients
For Pancake Layer:
- 6cupspancake mix
- 6eggs
- 3cupsmilk
For Sausage Layer:
- 3lbbreakfast sausage
For Egg Layer:
- 12eggs
- ½cupmilk
- salt,to taste
- pepper,to taste
- 1cupMexican cheese blend,shredded
Instructions
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Preheat the oven to 425 degrees F.
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In a large bowl, combine the pancake mix, eggs and milk being careful not to over-mix.
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Divide batter evenly onto two parchment paper-lined 17×11-inch baking sheets. Spread evenly.
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Bake for about 15 minutes.
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In a large bowl, combine eggs, milk, salt, and pepper.
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Pour the egg mix onto a parchment paper-lined 17×11-inch baking sheet. Spread evenly.
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Bake for about 15 to 17 minutes.
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Line another 18×13-inch baking sheet with parchment paper and spread out the sausage from corner to corner.
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Decrease oven temperature to 350 degrees F, then bake for about 20 minutes. Drain the fat, and sprinkle cheese on top of the sausage.
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Bake for about 5 minutes at the same temperature.
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On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake.
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Slice into breakfast size sandwiches and serve immediately. Enjoy!
Recipe Notes
Wrap in parchment and freeze in a container for up to 1 month.
Nutrition
- Calories:Â 374.52kcal
- Fat:Â 20.67g
- Saturated Fat:Â 7.15g
- Trans Fat:Â 0.13g
- Monounsaturated Fat:Â 7.63g
- Polyunsaturated Fat:Â 3.53g
- Carbohydrates:Â 27.71g
- Fiber:Â 0.13g
- Sugar:Â 2.46g
- Protein:Â 19.74g
- Cholesterol:Â 168.83mg
- Sodium:Â 1012.84mg
- Calcium:Â 259.27mg
- Potassium:Â 432.05mg
- Iron:Â 3.95mg
- Vitamin A: 98.58µg
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