Sheet Pan Breakfast Sandwich

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

• Calories 439
• Fat 23g
• Carbs 33g
• Fiber 1g
• Sugar 9g
• Protein 22g
  

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 17×11 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 17×11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
5. Line another 18×13 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!