Breakfast Sandwich Brunch Bake Recipes

20 BEST BREAKFAST SANDWICHES YOU'LL EVER TASTE

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a breakfast sandwich in 30 minutes or less!

BAKED BRUNCH SANDWICHES

Steps:

• Spread mustard on one side of six slices of bread. Layer the ham, cheese and tomato over mustard; top with remaining bread. Butter the outsides of the sandwiches; cut in half. Arrange in a greased 13-in. x 9-in. baking dish. , In a small bowl, whisk the eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 30 minutes or until a knife inserted in the center comes out clean.

SHEET PAN BREAKFAST BAKE

Steps:

• Prick the potatoes all over with a fork and brush them with 1 tablespoon of the melted butter. Put on a microwave-safe plate and microwave, flipping halfway, until fork-tender, 10 to 15 minutes. Set aside to cool slightly.
• Meanwhile, preheat the oven to 450 degrees F. When the potatoes are cool enough to handle, cut into bite-size pieces and set aside.
• Add the bacon to a sheet pan and bake until golden, about 15 minutes. Set the bacon aside on a paper towel-lined plate.
• Add the potatoes, bell peppers and onions to the sheet pan and toss to coat in the bacon fat. Sprinkle with the garlic powder, paprika, 2 teaspoons salt and 1 teaspoon pepper and toss again to coat with the spices. Spread out in a single layer and bake, tossing halfway through, until the onions and peppers are softened, about 20 minutes.
• Cut a 2-inch round from the center of each slice of toast; reserve the toast and rounds.
• Push the vegetables aside on the sheet pan to make a space in one corner and arrange the toast in 2 rows in the empty corner. Spread the vegetables evenly around the toast and add the bacon on top of the vegetables.
• Divide the remaining 1 tablespoon melted butter among the 4 holes in the toast and crack an egg into each. Place the 4 rounds around the toast. Bake until the eggs are set, 7 to 10 minutes. Top the eggs with chives and spread each toast round with butter.

SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY

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!

EASY BRUNCH BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Cut each biscuit into 9 pieces. Set aside.
• In a bowl, mix eggs, milk, pepper, salt, and chives.
• In a 9x13 inch (23x33 cm) glass baking dish, evenly spread out the biscuit pieces and the ham.
• Pour the egg mixture over everything.
• Bake for 35 minutes.
• To make the Hollandaise combine the egg yolks, lemon juice, salt, and cayenne in a blender. Gradually add the hot butter until fully mixed.
• Slice and pour Hollandaise sauce over the bake. Top with chives
• Enjoy!

HAM AND SWISS BRUNCH BAKE

Steps:

• In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of the bread slices, overlapping as needed. Brush bread in dish with mustard. Top evenly with ham and Swiss cheese, overlapping as needed. Top with remaining bread slices, arranging them over first layer of bread slices to make sandwiches.
• In medium bowl, beat eggs and milk with wire whisk until well blended. Carefully pour over sandwiches. Cover; refrigerate at least 1 hour but no longer than 12 hours.
• Meanwhile, in small bowl, mix Parmesan cheese, bread crumbs, parsley and butter. Set aside.
• Heat oven to 375°F. Sprinkle crumb topping over casserole. Bake uncovered 30 to 35 minutes or until sandwiches are puffed and golden brown.