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89% would make again

Sheet Pan Breakfast Sandwich

Tasty Team

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Ingredients

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)

Nutrition Info

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

Estimated values based on one serving size.

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Preparation

  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.
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  5. 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.
  6. 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.
  7. Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
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  9. 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.
  10. Enjoy!
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