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Sheet Pan Breakfast Sandwich

by Claire Nolan


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)
    Calories 393
    Fat 20g
    Carbs 33g
    Fiber 1g
    Sugar 8g
    Protein 18g

Estimated values based on one serving size.



  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!