Sheet Pan Breakfast Sandwich Recipe

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)

Preparation

1. Preheat the oven to 425 ° F (220 ° C).
2. In a large bowl, mix the pancakes, eggs and milk and make sure not to mix too much.
3. Divide the dough evenly between two Chinese for 17 x 11 inch bread. Spread evenly and bake for 15 minutes.
4. Mix eggs, milk, salt and pepper in a large bowl. Sprinkle the eggs on a 17 x 11-inch baking tray lined with baking paper. Spread evenly and bake for 15-17 minutes.
5. Stick another 18x13 inch bread sheet with a parchment paper and spread sausage from corner to corner. Reduce oven temperature to 180 ° F (180 ° C) and bake for 20 minutes.
6. Sprinkle the fat and sprinkle the cheese on the sausage. Bake for another 5 minutes at the same temperature.
7. Place the sandwich on a chopping board with a pie, followed by sausage, eggs and a second pie. Cut the rolls at the size of the breakfast and serve immediately, or wrap in parchment paper and freeze in a bowl for up to one month.
8. Enjoy!

To get the full recipe visit original recipe: tasty.co
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