Sheet Pan Breakfast Sandwich
by Claire Nolan
Ingredients
for 24 sandwiches
Pancake Layer
- 6 cups (750 g) pancake mix
- 6 eggs
- 3 cups (710 mL) milk
Sausage Layer
- 3 lb (1360 g) breakfast sausage
Egg Layer
- 12 eggs
- ½ cup (120 mL) milk
- salt, to taste
- pepper, to taste
- 1 cup (100 g) shredded mexican cheese blend
Preparation
- Preheat oven to 425˚F (220˚C).
- In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
- Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
- 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.
- 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.
- Drain fat, and sprinkle cheese on top of the sausage. Bake for another 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, or wrap in parchment and freeze in a container for up to 1 month.
- Enjoy!
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