Sheet Pan Breakfast Sandwich


for 24 sandwiches


  • 6 cups pancake mix(750 g)
  • 6 eggs
  • 3 cups milk(710 mL)


  • 3 lb breakfast sausage(1360 g)


  • 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


  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!

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