SAUSAGE-CHEESE PANCAKE SANDWICHES
Breakfast on the run? Stack and wrap pancake sandwiches for a satisfying morning start.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
- In small bowl, stir Bisquick mix, 1/2 cup milk, 1 of the eggs and the syrup with spoon until blended. For each pancake, pour 2 tablespoons batter onto hot griddle (make 8 pancakes total). Cook until edges are dry. Turn; cook other sides until golden.
- Meanwhile, heat sausage patties as directed on package. In small bowl, beat remaining 2 eggs and 1 tablespoon milk. In 8-inch nonstick skillet, melt butter over medium heat. Add eggs; cook, stirring occasionally, until set.
- For each sandwich, place 1 sausage patty on 1 pancake; top with one-fourth of the eggs, 1 slice cheese and another pancake.
Nutrition Facts : Calories 440, Carbohydrate 28 g, Cholesterol 215 mg, Fat 3, Fiber 0 g, Protein 17 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1050 mg, Sugar 8 g, TransFat 1 g
SAUSAGE-AND-CHEESE PANCAKE BREAKFAST CASSEROLE
This one-pot breakfast casserole is bound to please anyone with a love of sweet-and-savory dishes. Try using cooked bacon or ham instead of sausage, and Swiss or Gouda cheese instead of Cheddar for your own customized casserole.
Provided by Food Network Kitchen
Categories main-dish
Time 8h50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Butter an 8-inch-square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
- Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 eggs and the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
- Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining 1 tablespoon butter in the skillet. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the skillet as necessary. (You should have at least 12 pancakes.)
- Whisk together the half-and-half, the remaining 5 eggs, the remaining 1 tablespoon sugar, the pepper and 1/4 teaspoon salt in a large bowl.
- Shingle half of the pancakes in the prepared baking dish. Scatter with half of the sausage, sprinkle with half of the cheese and scallions. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, sausage, cheese, scallions and egg mixture. Cover the dish with plastic wrap and refrigerate for at least 8 hours or up to overnight to allow the pancakes to soak in the custard.
- Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the casserole loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes before serving. Serve warm with maple syrup if you like.
SILVER DOLLAR PANCAKE AND SAUSAGE SANDWICHES
Sandwiches ready in 20 minutes! Pancakes filled with sausage patties and cheese gives you hearty breakfast, served with syrup.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, stir Bisquick mix, milk, egg and oil until blended.
- Heat griddle or skillet over medium heat or to 375°F. Grease griddle with additional vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, use about 1 tablespoon batter. Cook pancakes until bubbly on top, puffed and dry around edges. Turn and cook other sides until golden brown. Keep warm.
- In same skillet, heat sausage patties about 3 minutes. Turn; top each patty with 2 cheese quarters. Cook 3 to 4 minutes longer or until thoroughly heated and cheese is melted.
- To serve, place 1 cheese-topped sausage patty on each of 8 pancakes; top each with second pancake. Serve with syrup.
Nutrition Facts : Calories 720, Carbohydrate 75 g, Cholesterol 125 mg, Fat 5 1/2, Fiber 0 g, Protein 19 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 51 g, TransFat 1 1/2 g
LEFTOVER PANCAKE BREAKFAST SANDWICH
A great way to use up leftover pancakes! We made this sandwich one weekend purely by accident. It's more of a knife-and-fork breakfast, rather than a eat-with-your-hands sandwich. There's room for lots of variation! I use the Buttermilk Pancakes II recipe for the pancakes.
Provided by tiffany13
Categories Breakfast and Brunch Eggs Breakfast Sandwich Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.
- Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.
Nutrition Facts : Calories 492.7 calories, Carbohydrate 50.4 g, Cholesterol 269.8 mg, Fat 22.5 g, Protein 23.5 g, SaturatedFat 9.4 g, Sodium 890.1 mg, Sugar 24.3 g
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
EGG, SAUSAGE AND CHEESE BREAKFAST SANDWICH
Breakfast in a bun? Why not! This recipe has all the usual suspects - eggs, sausage, cheese - plus a little spice to kick your morning into high gear.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Toast buns until golden brown.
- Cook sausage patties in a skillet over medium heat until brown.
- While preparing sausage, whisk the eggs together in a bowl and season with salt and pepper.
- In a clean saute pan add 1 tablespoon of olive oil and scramble the eggs till cooked throughout.
- Combine Sriracha sauce and mayonnaise and spread on each side of the buns.
- Place a sausage patty onto the four bottom buns. For each sandwich, top sausage with eggs, cheese and arugula.
- Serve while warm.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 26.6 g, Cholesterol 427.4 mg, Fat 49.1 g, Fiber 1.1 g, Protein 29.7 g, SaturatedFat 13.9 g, Sodium 880.2 mg, Sugar 1.6 g
PANCAKE BREAKFAST SANDWICH RECIPE BY TASTY
Shake up your morning routine with a pancake breakfast sandwich. With savory sausage patties, gooey cheese, and syrup-stuffed pancakes as buns, what more could you want?
Provided by Karlee Rotoly
Categories Breakfast
Time 45m
Yield 4 sandwhiches
Number Of Ingredients 11
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!
Nutrition Facts : Calories 698 calories, Carbohydrate 47 grams, Fat 40 grams, Fiber 1 gram, Protein 34 grams, Sugar 22 grams
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