BCCRecipeBOOK - Page 11

Sheet Pan Breakfast Sandwich
Serves: 24 / Prep Time: 10 mins / Total Time: 30 mins
These breakfast sandwiches combine two breakfast classics; scrambled eggs and
pancakes. This is sure to be a crowd pleaser!

1. Preheat oven to 425F (220C).
2. In a large bowl, combine pancake mix, six eggs and three
cups of milk, being careful not to over-mix.
3. Divide batter evenly onto two parchment paper-lined
17x11 inch baking sheets. Spread evenly and bake for 15
4. In a large bowl, combine 12 eggs, ½ cup of milk, salt and
pepper. Pour the eggs onto a parchment paper-lined
17x11 inch baking sheet. Spread evenly and bake for 1517 minutes.
5. Sprinkle cheese on top of the egg. Bake until cheese
6. On a cutting board, layer the sandwich starting with
a pancake, followed by egg/cheese, and the second
pancake. Slice into breakfast size sandwiches.

6 cups whole wheat
pancake mix
18 eggs
3 ½ cups milk
salt, to taste
pepper, to taste
1 cup cheese,
Wrap these sandwiches in parchment paper and
freeze in an airtight container for up to a month.

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