Time Saving Sheet Pan Eggs Recipe By Tasty

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SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY



Sheet Pan Breakfast Sandwich Recipe by Tasty image

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

6 cups pancake mix
6 eggs
3 cups milk
3 lb breakfast sausage
12 eggs
½ cup milk
salt, to taste
pepper, to taste
1 cup shredded mexican cheese blend

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

SHEET PAN EGGS



Sheet Pan Eggs image

Never play short-order cook to a group of friends with this easy hack that guarantees everyone's breakfast is done at the same time.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 12 servings

Number Of Ingredients 3

Olive oil, for the pan
12 large eggs
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F. Generously coat a quarter-sheet pan with oil and place in the oven to heat for 15 minutes.
  • Crack the eggs carefully into a pitcher. Remove the sheet pan from the oven and, working quickly, gently pour the eggs into the pan. Sprinkle with salt and pepper and carefully return to the oven. Bake until the egg whites are just set but the yolks are still runny, about 5 minutes, or to the desired degree of doneness.

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