Best Sheet Pan Breakfast Sandwich Recipe By Tasty Recipes

4-FLAVOR GIANT SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY

4-Flavor Giant Sheet Pan Breakfast Sandwich Recipe by Tasty image

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

Yield 16 servings

Number Of Ingredients 16

Ingredients

6 cups pancake mix
6 large eggs, lightly beaten
4 cups milk
3 tablespoons vegetable oil
12 large eggs
½ cup milk
salt, to taste
pepper, to taste
6 slices canadian bacon
fresh spinach, to taste
hollandaise sauce, to taste
6 small chicken sausage breakfast patties
3 slices american cheese, halved
4 veggie burgers
4 slices cheddar cheese
6 bacons, cooked

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

BREAKFAST SANDWICH MEAL PREP RECIPE BY TASTY

Breakfast Sandwich Meal Prep Recipe by Tasty image

Here's what you need: eggs, milk, salt, pepper, garlic powder, broccoli floret, red onion, red bell pepper, turkey bacon, deli meat, whole grain english muffins, cheese

Provided by Crystal Hatch

Categories Breakfast

Yield 6 sandwiches

Number Of Ingredients 12

Ingredients

10 eggs
¾ cup milk, of your preference
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
2 cups broccoli floret, chopped
½ red onion, diced
1 red bell pepper, diced
2 slices turkey bacon, or of your preference, cut in half
4 slices deli meat, of your preference
6 whole grain english muffins, sliced
6 slices cheese, of your preference

Steps:

Preheat oven to 375ºF (190ºC).
Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
In the baking dish, whisk the eggs, milk, salt, pepper, and garlic powder.
Mix in broccoli, red onion, and bell pepper.
Bake until the top starts to get golden brown, about 25 minutes.
Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan.
Bake 5-10 minutes, or until they reach desired doneness.
Arrange the sliced English muffins on another sheet pan.
Broil for 5-10 minutes, or until they reach desired doneness.
Once your eggs cool, slice into 6 squares.
Cut your parchment paper into 8x8-inch (20x20 cm) squares for each breakfast sandwich.
Lay a moistened paper towel across the parchment and assemble your breakfast sandwiches.
Wrap the assembled sandwich in the moist paper towel first, to ensure freezer freshness and even cooking when microwaved. Wrap in parchment and label.
Store in an airtight plastic bag or container up to one month in the freezer.
When ready to eat, remove the parchment paper and microwave on high for 2-3 minutes. Allow to cool.
Enjoy!