![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2023\/04\/Sheet-Pan-Breakfast-Sandwich-1.png\")
Sheet Pan Breakfast Sandwich<\/p>\nSheet Pan Breakfast Sandwich<\/p>\n
<\/p>\n
for 24 sandwiches<\/p>\n
<\/p>\n
6 cups pancake mix<\/p>\n
6 eggs<\/p>\n
3 cups milk<\/p>\n
<\/p>\n
3 lb breakfast sausage<\/p>\n
<\/p>\n
12 eggs<\/p>\n
\u00bd cup milk<\/p>\n
salt, to taste<\/p>\n
pepper, to taste<\/p>\n
1 cup shredded mexican cheese blend<\/p>\n
<\/p>\n
Preheat oven to 425\u02daF (220\u02daC). 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\u02daF (180\u02daC) 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!<\/p>\n
<\/p>\n
Variation for fillings<\/p>\n
<\/p>\n
Canadian Bacon, Spinach, Hollandaise<\/p>\n
<\/p>\n
6 slices canadian bacon<\/p>\n
fresh spinach, to taste<\/p>\n
hollandaise sauce, to taste<\/p>\n
<\/p>\n
Chicken Sausage & Cheese<\/p>\n
<\/p>\n
6 small chicken sausage breakfast patties<\/p>\n
3 slices american cheese, halved<\/p>\n
<\/p>\n
Bacon<\/p>\n
<\/p>\n
6 bacon, cooked<\/p>\n","protected":false},"excerpt":{"rendered":"
Sheet Pan Breakfast Sandwich for 24 sandwiches 6 cups pancake mix 6 eggs 3 cups milk 3 lb breakfast sausage 12 eggs \u00bd cup milk salt, to taste pepper, to taste 1 cup shredded mexican cheese blend Preheat oven to 425\u02daF (220\u02daC). 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….<\/p>\n