Sheet Pan Breakfast Sandwich

Ingredients

• 6 cupspancake mix
• 6 eggs
• 3 cupsmilk
• 3 lbbreakfast sausage
• 12 eggs
• 0.5 cupmilk
• to taste salt
• to taste pepper
• 1 cupshredded mexican cheese blend

Directions

1. 1

   Preheat oven to 425˚F (220˚C).

2. 2

   In a large bowl, combine pancake mix, eggs, and milk, being careful not to over-mix.

3. 3

   Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.

4. 4

   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.

5. 5

   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.

6. 6

   Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.

7. 7

   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.