Sausage Pancake Egg Sandwich Food

SAUSAGE EGG & CHEESE PANCAKE SANDWICHES

Steps:

• Whisk the eggs together until smooth. Melt 2 tablespoons of butter in a medium skillet over medium low heat.
• Once melted pour in the eggs, and cook (stirring occasionally) until they're loosely scrambled and cooked through. Season them with salt & pepper, to taste, and set aside.
• To make a sandwich, add a slice of American cheese to a pancake. Top the cheese slice with 1/4 of the eggs. Top with 3 cooked sausage links, followed by another slice of cheese. Finish the sandwich off by topping it with another pancake.
• Repeat until the remaining three sandwiches have been assembled.
• Serve warm, topped with a small pat of butter and a drizzle of syrup.

SAUSAGE PANCAKE EGG SANDWICH

Steps:

• Heat a nonstick griddle to medium heat while you prepare the pancake batter. Combine flour and salt. Mix milk, 2 eggs, oil together and add to flour mixture.
• Butter your skillet and then add 1/4 cup of oil to the skillet, which keeps butter from burning. Ladle about 1/4 cup of the batter, for each pancake, onto the skillet. The bottoms of the pancakes should brown in roughly 2 to 4 minutes. Flip to finish cooking the other side. Cook until lightly golden brown.
• Reserve pancakes in a preheated 200 °F oven until ready to serve.
• For the scrambled eggs:
• Preheat a large nonstick skillet over medium heat for 1 minute. Crack 8 eggs into a large mixing bowl and whisk them until the whites and the yolks are combined. Season with Paula's House Seasoning. Add butter to the skillet and allow melting. Add the eggs and reduce heat to medium-low. Add sausage. Stir frequently until soft small curds have developed. The more you stir the more the creamier the eggs will be. Remove from heat.
• For assembly:
• Place slice of American cheese on top of pancake, top with scrambled eggs. Top scrambled eggs with another slice of cheese and place another pancake on top. Add a dab of butter and smother with maple syrup.

SAUSAGE-AND-CHEESE PANCAKE BREAKFAST CASSEROLE

Steps:

• Butter an 8-inch-square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
• Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 eggs and the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
• Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining 1 tablespoon butter in the skillet. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the skillet as necessary. (You should have at least 12 pancakes.)
• Whisk together the half-and-half, the remaining 5 eggs, the remaining 1 tablespoon sugar, the pepper and 1/4 teaspoon salt in a large bowl.
• Shingle half of the pancakes in the prepared baking dish. Scatter with half of the sausage, sprinkle with half of the cheese and scallions. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, sausage, cheese, scallions and egg mixture. Cover the dish with plastic wrap and refrigerate for at least 8 hours or up to overnight to allow the pancakes to soak in the custard.
• Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the casserole loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes before serving. Serve warm with maple syrup if you like.

LEFTOVER PANCAKE BREAKFAST SANDWICH

Steps:

• Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.
• Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.

SAUSAGE PANCAKES

Steps:

• In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, beat the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in sausage. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle;, turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup. ,

SAVORY SAUSAGE PANCAKES

Steps:

• Heat a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Set sausage mixture aside to cool.
• Sift flour, baking powder, and salt into a bowl. Beat milk and eggs in another large bowl; stir flour mixture into egg mixture until batter is smooth. Add cooled sausage and onion to batter.
• Heat a non-stick griddle or skillet over medium-high heat. Pour about 1/4 cup portions of batter onto hot skillet. Cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 more minutes. Repeat with remaining batter.

PANCAKE BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Line a baking sheet with a nonstick mat or parchment paper.
• In a small pan over medium heat, cook the maple syrup for 6-8 minutes, until it reaches 265°F (130°C). It will start to bubble and foam, then subside and reduce and will feel somewhat tacky with a faint burnt sugar smell. Immediately pour the reduced syrup onto the prepared baking sheet and tilt to spread into a thin layer, then let cool for 10 minutes.
• Firmly tap the baking sheet against the counter to crack the maple candy, then use your fingers to break into small shards.
• Preheat the oven to 250°F (120°C).
• Make the pancake batter: In a medium bowl, whisk together the pancake mix, canola oil, milk, and 1 egg until mostly smooth (some small lumps are okay).
• Arrange 2-4 3½-inch (8 cm) ring molds in a large nonstick ovenproof skillet and liberally grease with nonstick spray. Turn the heat to medium. Add 1½-2 tablespoons of pancake batter to each mold, sprinkle with about 1 teaspoon of the maple shards, and top with another 1½ tablespoons of pancake batter. Reduce the heat to medium-low and cook for 4 minutes, or until the bottom of the pancake is set and golden brown and bubbles appear on the surface. Flip the pancakes and cook for 2 minutes more on the other side. Lift off the ring molds and remove the pancakes from the pan, then repeat with the remaining batter to make 8 pancakes total. Transfer to a baking sheet and keep warm in the oven while you prepare the sausage.
• Wipe out the skillet used to cook the pancakes and add the sausage patties. Cook for 3-4 minutes on each side, until the internal temperature reaches 145°F (65°C). Transfer the sausage to the baking sheet with the pancakes and keep warm while you prepare the eggs.
• In a medium bowl, whisk together the remaining 4 eggs, water, and salt.
• Wipe out the skillet used to cook the sausage and grease again with nonstick spray. Turn the heat to medium and heat the pan for 2 minutes, then pour in the eggs. Cook until just set on the bottom and around the edges, about 2 minutes. Transfer the pan to the oven and cook for 3-4 minutes, until set on top.
• Remove the eggs from the oven and, using a rubber spatula, gently fold into a 3-inch wide omelet. Remove from the pan and cut crosswise into 4 equal pieces.
• Assemble the sandwiches: Add 4 pancakes to the pan over medium heat and top each with a slice of American cheese, a sausage patty, a piece of egg, and another pancake. Cover the pan and heat over medium heat until warmed through, 2-3 minutes.
• Serve hot.
• Enjoy!

EASY SAUSAGE PANCAKE CASSEROLE

Steps:

• Preheat oven to 450 degrees and spray a 9x13 glass dish very generously.
• Cut thawed links into bite sized pieces (about 4 pieces per link). You can substitute other sausages, the Brown and Serve are just easy.
• Prepare pancake mix as directed on your favorite brand. Just make sure you make it for about 18 pancakes or a little more. This is where I add the 1/2 cup of syrup option (see my "recipe description").
• Mix prepared pancake batter and sausage pieces.
• Pour into prepared pan and bake at 450 degrees for about 12 minutes or until toothpick inserted in center comes out clean.
• Spread tablespoon of butter on top of baked casserole to melt down.
• Cut into serving pieces and serve with syrup.

FRIED EGG AND SAUSAGE SANDWICH

Steps:

• Toast the Bread.
• Spread the ranch dressing on one side of two slices of toasted bread.
• Fry each egg. You can fry it however you like. I use a tiny amount of butter just to keep the egg from sticking and I like my eggs done over easy with runny yolks (which is great when it soaks into the dry toast). But if you are concerned about making sure the egg is cooked through then scramble them.
• Put the eggs on the toasted bread while it's still warm and quickly put the cheese on it so it melts. When I make this I have to cook one egg at a time, but if you have a large skillet and are skillful at frying eggs you might be able to cook 2 at once.
• Put the chopped sausage in the skillet to heat it up (or brown it if you haven't already).
• Divide the chopped sausage over each sandwich. Since it's warm it should melt into the cheese so try to spread it evenly over the sandwich too.
• Add the second slice of toast.
• Cut the sandwich in half. You may have ot let it cool before you eat it. For my toddler I cut half of one sandwich up into cubes and she eats it with her fingers. Since the sausage is cut small and the egg is mushy she can eat it with just her 5 front teeth. YUM!

SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• 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 17x11 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 17x11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
• Line another 18x13 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!