Sheet Pan Breakfast Sandwiches

Ingredients
for 24 sandwiches

PANCAKE LAYER

6 cups pancake mix
6 eggs
6 cups milk
SAUSAGE LAYER

3 lb breakfast sausage
EGG LAYER

12 eggs
½ cup milk
salt, to taste
pepper, to taste
1 cup shredded mexican cheese blend

Preparation

1. Preheat oven to 425˚F (220˚C).
2. In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
3. Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
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. 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. Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
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.
8. Enjoy!