Best 5 Hangover Bacon Egg And Cheese Pancake Sandwich Recipes

BACON-EGG-AND-CHEESE-STUFFED PANCAKES

Steps:

• Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
• Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
• Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
• Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.

HANGOVER BACON, EGG AND CHEESE PANCAKE SANDWICH

Steps:

• Preheat the oven to 350 degrees F. Lay the bacon in a medium nonstick skillet, put the skillet over medium heat and cook until crisp, about 4 minutes per side; place the bacon on a paper towel. Remove all but 1 tablespoon of fat from the pan, add the pancakes and cook until they are warmed through and starting to crisp, about 1 minute per side. Sprinkle the pancakes with some salt and pepper, and transfer to a small baking sheet. Spread each pancake with a teaspoon of marmalade, and top with a slice of Swiss cheese. Keep warm in the oven.
• Crack the eggs into a small bowl, whisk with a fork until scrambled and season with 1/4 teaspoon each salt and pepper. Wipe out the skillet, add the butter and melt over medium heat. Add the eggs to the center of the pan, turn off the heat and swirl the eggs until they form a thin circle and are almost cooked through, 30 seconds. Flip the egg circle into a half-circle with a spatula, transfer to a cutting board and cut in half.
• Top 1 pancake (cheese-side up) with half the bacon, half the egg and another pancake. Repeat with the remaining bacon, egg and pancake (cheese-side down).

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!

4-FLAVOR GIANT SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY

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!

BACON, EGG AND CHEESE SANDWICH

Steps:

• Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)
• If you're using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.
• Pour the eggs into the skillet, season with salt and pepper and set over medium-low. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.
• Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.