Best 2 Sheet Pan Breakfast Sandwich Recipe By Tasty Recipes
Indulge in a delightful and effortless breakfast with this sheet pan breakfast sandwich recipe. This innovative meal combines the convenience of sheet pan cooking with the classic flavors of your favorite morning sandwich. Our recipe showcases a harmonious blend of crispy bacon, fluffy eggs, melty cheese, and soft bread, all perfectly orchestrated on a single sheet pan. We'll guide you through the process of prepping each component, assembling the sandwiches, and achieving a perfect cook. Additionally, we'll introduce you to a variety of fillings and variations, ensuring you can customize your breakfast sandwich to suit your unique preferences. Get ready to revolutionize your mornings with this delectable and time-saving sheet pan breakfast sandwich.
Check out the recipes below so you can choose the best recipe for yourself!
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 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
Tips:
- Choose the right ingredients: Use high-quality, fresh ingredients for the best flavor. Look for thick-cut bacon, sharp cheddar cheese, and fresh vegetables.
- Prepare your ingredients in advance: Chop the vegetables, cook the bacon, and whisk the eggs ahead of time. This will make assembly a breeze.
- Use a large sheet pan: This will ensure that the sandwiches have enough room to cook evenly.
- Don't overcrowd the sheet pan: Leave some space between the sandwiches so that they can cook evenly.
- Cook the sandwiches until the eggs are set and the cheese is melted: This will take about 10-15 minutes.
- Serve the sandwiches immediately: They are best enjoyed hot and fresh out of the oven.
Conclusion:
This sheet pan breakfast sandwich recipe is a delicious and easy way to feed a crowd. It's perfect for busy mornings or weekend brunches. With just a few simple ingredients, you can create a hearty and satisfying meal that everyone will love. So next time you're looking for a quick and easy breakfast option, give this recipe a try!
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