GIANT BREAKFAST SANDWICH

Giant Breakfast Sandwich image

Supersize your next brunch with a breakfast sandwich that's big enough for a hungry crowd. For the ultimate bite, serve the wedges drizzled with maple syrup.

Provided by Food Network Kitchen

Categories main-dish

Time 55m

Yield 8 to 12 servings (1 large sandwich)

Number Of Ingredients 9

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Ingredients

Biscuit mix for 16 biscuits, such as Bisquick® (plus required ingredients)
2 tablespoons heavy cream
1 1/2 pounds bulk pork breakfast sausage
2 to 3 tablespoons vegetable oil
9 large eggs
Kosher salt and freshly ground black pepper
8 slices American cheese
Hot sauce, for drizzling,
Maple syrup or honey, for serving, optional

Steps:

Position an oven rack in the upper third of the oven and preheat to 425 degrees F.
Prepare enough dough for 16 biscuits according to the biscuit mix package instructions. Pat the biscuit dough into an 8-inch-wide by 1/2-inch-thick disk and transfer to a 12-inch ovenproof nonstick skillet. Brush the top of the biscuit with the cream.
Bake on the top rack until golden and no longer wet on the inside, 25 to 30 minutes. Turn the biscuit out onto a cooling rack and wipe the skillet with paper towels.
Form the sausage into an 11-inch circle on a piece of wax paper. Add 1 tablespoon of the oil to the cleaned skillet. Lift the sausage with the wax paper, flip it over into the skillet and carefully peel off the wax paper. Turn the heat to medium high and cook until browned on the bottom, about 5 minutes. Invert a large plate over the skillet. Using oven mitts, carefully flip the sausage onto the plate, then slide it back into the skillet to cook on the other side, about 5 minutes more. Remove to a plate.
Wipe out the skillet with paper towels, return to medium heat and add 1 tablespoon oil. Crack the eggs one at a time into the skillet in a circle, overlapping very slightly. Once all the eggs are in, loosen the edges with a spatula. If the eggs are sticking, add up to 1 tablespoon of additional oil. Sprinkle with salt and pepper. Cover with a lid and reduce the heat to medium low. Cook until the whites are set but the yolks are still runny, 3 to 5 minutes.
Slice the biscuit in half horizontally. Place the sausage patty on the cut side of the bottom piece, arrange the cheese slices on top of the sausage (a slight overhang is okay) and slide the hot eggs on top of the cheese. Drizzle the eggs with hot sauce and cover with the top of the biscuit. Finish with a drizzle of maple syrup or honey if desired.