Sheet Pan Breakfast Sandwich

• pancake mix6 cup
• egg6
• milk3 cup
• breakfast sausage3 pound
• egg12
• milk½ cup
• salt0
• pepper0
• shredded mexican cheese blend1 cup

Instructions

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.

4. 4

   Spread evenly and bake for 15 minutes.

5. 5

   In a large bowl, combine eggs, milk, salt and pepper.

6. 6

   Pour the eggs onto a parchment paper-lined 17x11 inch baking sheet.

7. 7

   Spread evenly and bake for 15-17 minutes.

8. 8

   Line another 18x13 inch baking sheet with parchment paper and spread out the sausage from corner to corner.

9. 9

   Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes.

10. 10

    Drain fat, and sprinkle cheese on top of the sausage.

11. 11

    Bake for another 5 minutes at the same temperature.

12. 12

    On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake.

13. 13

    Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month.

14. 14

    Enjoy!