SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY
Here's what you need: pancake mix, eggs, milk, breakfast sausage, eggs, milk, salt, pepper, shredded mexican cheese blend
Provided by Claire Nolan
Categories Breakfast
Yield 24 sandwiches
Number Of Ingredients 9
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!
Nutrition Facts : Calories 439 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 1 gram, Protein 22 grams, Sugar 9 grams
SHEET-PAN BACON EGG SANDWICHES FOR A CROWD
This ingenious method allows you to fry your bacon and cook more than a dozen eggs right on a sheet pan in the oven, eliminating all that time standing in front of the stove.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 16 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees.
- Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.
- Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side.
4-FLAVOR GIANT SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY
Here's what you need: pancake mix, large eggs, milk, vegetable oil, large eggs, milk, salt, pepper, canadian bacon, fresh spinach, hollandaise sauce, small chicken sausage breakfast patties, american cheese, veggie burgers, cheddar cheese, bacons
Provided by Gwenaelle Le Cochennec
Categories Breakfast
Yield 16 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425˚F (220˚C). Line 3 11x17-inch (28x43-cm) baking sheets with parchment paper.
- Make the pancake layer: In a large bowl, combine the pancake mix, eggs, milk, and vegetable oil. Whisk to combine, being careful not to overmix.
- Divide batter between 2 of the prepared baking sheets. Spread evenly and bake for 10-15 minutes, until you can poke and no batter comes out
- Make the egg layer: In a large bowl, combine the eggs, milk, salt, and pepper.
- Pour the egg mix onto the remaining prepared baking sheet. Spread evenly and bake for 10-15 minutes, until the edges are completely set.
- Line another baking sheet with 2 sheets of parchment paper.
- Arrange the Canadian bacon slices in a row at the top of the baking sheet and lay spinach on top.
- Place the chicken sausage patties in a row under the Canadian bacon and top with the American cheese slices.
- Fold the bottom part half of the parchment paper over until you reach the patties to create a "barrier" between the meat toppings and the vegetarian toppings.
- Place the vegetarian burgers on the bottom half of the baking sheet and top with the cheddar cheese.
- Reduce the oven temperature to 350˚F (180˚C) and bake the toppings for 15-20 minutes, until the meat is warmed through and the cheese has melted.
- On a cutting board, layer the sandwich starting with a pancake layer, followed by the egg layer. Arrange the bacon and other toppings in quadrants on the egg. Top the Canadian bacon and spinach with hollandaise sauce, if desired. Top with the second pancake layer.
- Slice into 16 sandwiches and serve immediately, or wrap in parchment paper and freeze in an airtight container for up to 1 month and microwave on defrost for about 5 minutes, until it is warm.
- Enjoy!
Nutrition Facts : Calories 463 calories, Carbohydrate 53 grams, Fat 17 grams, Fiber 3 grams, Protein 22 grams, Sugar 14 grams
SHEET-PAN EGGS AND BACON BREAKFAST
I saw this sheet-pan eggs and bacon recipe on social media and decided to re-create it. It was a huge hit! Use any cheeses and spices you like—you can even try seasoned potatoes. —Bonnie Hawkins, Elkhorn, Wisconsin
Provided by Taste of Home
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Place bacon in a single layer in a 15x10x1-in. baking sheet. Bake until partially cooked but not crisp, about 10 minutes. Remove to paper towels to drain. When cool enough to handle, chop bacon; set aside., In a large bowl, combine potatoes and seasonings; spread evenly into drippings in pan. Bake until golden brown, 25-30 minutes., Sprinkle with cheeses. With the back of a spoon, make 8 wells in potato mixture. Break an egg in each well; sprinkle with pepper and reserved bacon. Bake until egg whites are completely set and yolks begin to thicken but are not hard, 12-14 minutes. Sprinkle with green onions.
Nutrition Facts : Calories 446 calories, Fat 30g fat (13g saturated fat), Cholesterol 246mg cholesterol, Sodium 695mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.
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