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4-Flavor Giant Sheet Pan Breakfast Sandwich

Tasty Team


for 16 servings

Pancake Layer

  • 6 cups pancake mix (780 g)
  • 6 large eggs, lightly beaten
  • 4 cups milk (960 mL)
  • 3 tablespoons vegetable oil

Egg Layer

  • 12 large eggs
  • ½ cup milk (120 mL)
  • salt, to taste
  • pepper, to taste

Topping Ideas

    Canadian Bacon, Spinach, And Hollandaise

    • 6 slices canadian bacon
    • fresh spinach, to taste
    • hollandaise sauce, to taste

    Chicken Sausage And Cheese

    • 6 small chicken sausage breakfast patties
    • 3 slices american cheese, halved

    Veggie Burgers And Cheddar

    • 4 veggie burgers
    • 4 slices cheddar cheese


    • 6 bacons, cooked

    Nutrition Info

    Shop ingredients with
      Calories 428
      Fat 15g
      Carbs 53g
      Fiber 3g
      Sugar 13g
      Protein 17g

    Estimated values based on one serving size.


    1. Preheat the oven to 425˚F (220˚C). Line 3 11x17-inch (28x43-cm) baking sheets with parchment paper.
    2. Make the pancake layer: In a large bowl, combine the pancake mix, eggs, milk, and vegetable oil. Whisk to combine, being careful not to overmix.
    3. Divide batter between 2 of the prepared baking sheets. Spread evenly and bake for 10-15 minutes, until you can poke and no batter comes out
    4. Make the egg layer: In a large bowl, combine the eggs, milk, salt, and pepper.
    5. Pour the egg mix onto the remaining prepared baking sheet. Spread evenly and bake for 10-15 minutes, until the edges are completely set.
    6. Line another baking sheet with 2 sheets of parchment paper.
    7. Arrange the Canadian bacon slices in a row at the top of the baking sheet and lay spinach on top.
    8. Place the chicken sausage patties in a row under the Canadian bacon and top with the American cheese slices.
    9. Fold the bottom part half of the parchment paper over until you reach the patties to create a “barrier” between the meat toppings and the vegetarian toppings.
    10. Place the vegetarian burgers on the bottom half of the baking sheet and top with the cheddar cheese.
    11. Reduce the oven temperature to 350˚F (180˚C) and bake the toppings for 15-20 minutes, until the meat is warmed through and the cheese has melted.
    12. On a cutting board, layer the sandwich starting with a pancake layer, followed by the egg layer. Arrange the bacon and other toppings in quadrants on the egg. Top the Canadian bacon and spinach with hollandaise sauce, if desired. Top with the second pancake layer.
    13. Slice into 16 sandwiches and serve immediately, or wrap in parchment paper and freeze in an airtight container for up to 1 month and microwave on defrost for about 5 minutes, until it is warm.
    14. Enjoy!

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    Have a recipe of your own to share?Submit your recipe here.