★★★★★ | Sheet Pan Breakfast Sandwich

 Sheet Pan Breakfast Sandwich

★★★★★ |  Sheet Pan Breakfast Sandwich

By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ In a huge bowl, join flapjack blend, eggs and milk being mindful so as not to over-blend.  | #let'scooking

Ingredients:

• for 24 sandwiches 

Flapjack LAYER

• 6 cups flapjack blend (750 g) 
• 6 eggs 
• 3 cups milk (710 mL) 

Hotdog LAYER

• 3 lb breakfast hotdog (1360 g) 
• EGG LAYER 
• 12 eggs 
• ½ cup milk (120 mL) 
• salt, to taste 
• pepper, to taste 
• 1 cup destroyed mexican cheddar mix (100 g) 

## CLICK TO SEE FULL RECIPES ##

Instructions:

1. Preheat stove to 425˚F (220˚C). 
2. In a huge bowl, join flapjack blend, eggs and milk being mindful so as not to over-blend. 
3. Separation player equally onto two material paper-lined 17x11 inch preparing sheets. Spread equitably and heat for 15 minutes. 
4. In a huge bowl, join eggs, milk, salt and pepper. Pour the eggs onto a material paper-lined 17x11 inch preparing sheet. Spread uniformly and heat for 15-17 minutes. 
5. Line another 18x13 inch preparing sheet with material paper and spread out the frankfurter from corner to corner. Lessening stove temperature to 350˚F (180˚C) and heat for 20 minutes. 
6. Channel fat, and sprinkle cheddar over the frankfurter. Prepare for an additional 5 minutes at a similar temperature. 
7. On a cutting board, layer the sandwich beginning with a flapjack, trailed by wiener, egg, and the subsequent hotcake. Cut into breakfast size sandwiches and serve quickly, or enclose by material and freeze in a holder for as long as multi month. 
8. Appreciate!

Note

Rated 5/5 based on 70.000 customer reviews