Sheet Pan Breakfast Sandwich

 

for 24 sandwiches

 

6 cups pancake mix

6 eggs

3 cups milk

 

3 lb breakfast sausage

 

12 eggs

½ cup milk

salt, to taste

pepper, to taste

1 cup shredded mexican cheese blend

 

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 17×11 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 17×11 inch baking sheet. Spread evenly and bake for 15-17 minutes. 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. 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!

 

Variation for fillings

 

Canadian Bacon, Spinach, Hollandaise

 

6 slices canadian bacon

fresh spinach, to taste

hollandaise sauce, to taste

 

Chicken Sausage & Cheese

 

6 small chicken sausage breakfast patties

3 slices american cheese, halved

 

Bacon

 

6 bacon, cooked