If you need to feed a big crowd or want to have some breakfast sandwiches in the freezer to serve whenever, then this is the recipe for you. These breakfast sandwiches have sausage, cheese and eggs sandwiched between pancakes, for a delicious and filling breakfast.
Sheet Pan Breakfast Sandwiches
Ingredients:
Pancake Layer
- 6 cups all purpose flour
- 4 1/2 tablespoons baking powder
- 1 tablespoon baking soda
- 4 1/2 tablespoons granulated sugar
- 6 eggs
- 3 cups milk
Egg Layer
- 12 eggs
- 1/2 cup milk
- black pepper, to taste
Sausage Layer
- 3 pounds breakfast sausage
- 1 cup shredded cheddar cheese
Directions:
- Preheat oven to 425º F. Line two 17x11 inch baking sheets with parchment paper.
- In a large bowl whisk together the flour, baking powder, baking soda and sugar.
- Whisk in the eggs and milk, just until combined, do not over mix.
- Divide the pancake batter evenly between the two prepared baking sheets and spread into an even layer.
- Bake for 12-15 minutes, or until golden brown.
- In a large bowl whisk together the eggs, milk and black pepper.
- Carefully remove one of the pancake layers and set aside.
- Carefully line the baking sheet with another piece of parchment paper.
- Pour the eggs onto the prepared baking sheet and spread into an even layer.
- Bake for 15-17 minutes or until the eggs are set.
- Reduce oven temperature to 350º F.
- Line a 19x13 baking sheet with parchment paper.
- Spread the sausage out on the prepared baking sheet into an even layer from corner to corner.
- Bake for 20 minutes.
- Carefully drain the fat form the baking sheet.
- Sprinkle the top of the sausage with shredded cheese and bake for 5 more minutes or until the cheese is melted.
- Remove the parchment paper from one of the pancakes and place the pancake on a large cutting board.
- Carefully lift the sausage layer off of the parchment paper and place on the pancake layer.
- Carefully remove the egg layer and place on top of the sausage layer.
- Remove the parchment paper from the other pancake and place on top.
- Cut into 24 sandwiches and serve immediately.
- To freeze, wrap the sandwiches individually in aluminum foil.
- To reheat, remove foil and microwave for 1- 1 1/2 minutes.
Notes:
If you do not have two 17x11 baking sheets you can make this using just one. You will bake one pancake layer, carefully remove it from the baking sheet and then bake the other layer.
You will notice that the sausage is baked on a bigger baking sheet, thist is because sausage shrinks when it is cooked. Even with my 19x13 inch baking sheet the sausage layer did not cover end to end on the pancake layer. But that is the largest baking sheet I have, if you have larger one you could try that to make the sausage layer the same size as the pancake layer.
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Nutrition Facts |
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Servings: 24 |
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Amount Per Serving |
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Calories: 378 |
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Total Fat |
20.6g |
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Saturated Fat |
8.3g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
0g |
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Trans Fat |
0g |
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Cholesterol |
175.2g |
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Sodium |
754.6mg |
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Potassium |
58.4mg |
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Total Carbohydrates |
25.6g |
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Dietary Fiber |
0.5g |
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Sugars |
2.4g |
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Protein |
20.8g |
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Vitamin A 2.46% Vitamin C 0.29% |
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Calcium 8.11% Iron 12% |
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*Nutritional information will vary depending on the brands you use. |
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