4 Flavor Giant Sheet Pan Breakfast Sandwich Recipe By Tasty Recipes

SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY

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!

BREAKFAST SANDWICH MEAL PREP RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Spray a 9x13-inch (23x33 cm) baking dish with cooking spray.
• In the baking dish, whisk the eggs, milk, salt, pepper, and garlic powder.
• Mix in broccoli, red onion, and bell pepper.
• Bake until the top starts to get golden brown, about 25 minutes.
• Place the deli meat and bacon on a 9x13-inch (23x33 cm) nonstick sheet pan.
• Bake 5-10 minutes, or until they reach desired doneness.
• Arrange the sliced English muffins on another sheet pan.
• Broil for 5-10 minutes, or until they reach desired doneness.
• Once your eggs cool, slice into 6 squares.
• Cut your parchment paper into 8x8-inch (20x20 cm) squares for each breakfast sandwich.
• Lay a moistened paper towel across the parchment and assemble your breakfast sandwiches.
• Wrap the assembled sandwich in the moist paper towel first, to ensure freezer freshness and even cooking when microwaved. Wrap in parchment and label.
• Store in an airtight plastic bag or container up to one month in the freezer.
• When ready to eat, remove the parchment paper and microwave on high for 2-3 minutes. Allow to cool.
• Enjoy!

FOUR-FLAVOR SHEET PAN PIE

Steps:

• For the crusts: Preheat the oven to 350 degrees F. Unroll 3 of the pie crusts on a lightly floured work surface. Stack them on top of each other. Roll out the thick, layered dough to a 15-by-21-inch rectangle. Press into a rimmed baking sheet so that the crust comes up the sides and hangs over slightly. This will be the bottom crust. Chill until ready to use, at least 30 minutes.
• Use the remaining crust for the top of the pie. Unroll it on a lightly floured work surface and roll it to a 14-by-18-inch rectangle. Cut the dough in half so you have two 7-by-9-inch pieces. One half will be the top crust for the apple portion of the pie. Cut the other half into 1-inch diagonal strips to use for the lattice on the cherry pie. Place the rectangle and strips on a parchment-lined baking sheet and chill until ready to use.
• For the apple pie: Toss the apples in a medium bowl with the sugar and lemon juice. Melt the butter in a large skillet over medium-high heat, add the apples and cook, stirring occasionally, until tender, about 10 minutes. Stir in the flour, cinnamon and a pinch of salt and cook until thickened, about 1 minute more. Cool completely.
• For the sour cherry pie: Place the cherries in a medium bowl. Whisk 1/4 cup cherry juice with the cornstarch in a small saucepan until completely smooth. Add the remaining cherry juice and sugar and bring to a boil over medium-high heat. Cook, whisking constantly, until thick and glossy, about 30 seconds. Pour the sauce over the cherries and gently fold to combine. Cool completely.
• For the pumpkin pie: Whisk together the pumpkin, evaporated milk, sugar, pumpkin pie spice and the egg and in a medium bowl until smooth. Set aside.
• For the pecan pie: Whisk together the brown sugar, corn syrup, butter, vanilla, eggs and a pinch of salt in a medium bowl until smooth. Fold in the pecans and set aside.
• Once all fillings are made, begin assembling the pie. Remove both baking sheets with dough from the refrigerator.
• Visualize the sheet pan is divided in half lengthwise and then crosswise so you have 4 equal quadrants. Each quadrant will hold a different pie filling. Prick the bottom crust all over with a fork.
• Add the pie fillings in this order: Add the apple pie filling to the upper left quadrant of the crust; spread it to cover a 7-by-9-inch rectangle. Moving counter clockwise, pour the pumpkin filling right under the apple pie filling and spread it the same size as the apple filling. Spread out the cherry filling next to the pumpkin filling. Fill the top right empty space with the pecan filling.
• Cover the apple pie quadrant with the reserved rectangle of dough. Lay the pie strips out diagonally over the cherry pie quadrant. Press any remaining strips of dough around the edge of the pie to thicken the rim. Crimp the edge of the pie, making sure to incorporate and crimp together the dough from the apple quadrant. Brush the edges and the dough on top of the pie with egg and sprinkle with turbinado sugar. Cut decorative slits in the apple pie crust.
• Bake until all pies are set and the crust on the apple pie and cherry pie is golden brown and crisp, 55 minutes to 1 hour 5 minutes.

4-FLAVOR GIANT SHEET PAN BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line 3 11x17-inch (28x43-cm) baking sheets with parchment paper.
• Make the pancake layer: In a large bowl, combine the pancake mix, eggs, milk, and vegetable oil. Whisk to combine, being careful not to overmix.
• Divide batter between 2 of the prepared baking sheets. Spread evenly and bake for 10-15 minutes, until you can poke and no batter comes out
• Make the egg layer: In a large bowl, combine the eggs, milk, salt, and pepper.
• Pour the egg mix onto the remaining prepared baking sheet. Spread evenly and bake for 10-15 minutes, until the edges are completely set.
• Line another baking sheet with 2 sheets of parchment paper.
• Arrange the Canadian bacon slices in a row at the top of the baking sheet and lay spinach on top.
• Place the chicken sausage patties in a row under the Canadian bacon and top with the American cheese slices.
• Fold the bottom part half of the parchment paper over until you reach the patties to create a "barrier" between the meat toppings and the vegetarian toppings.
• Place the vegetarian burgers on the bottom half of the baking sheet and top with the cheddar cheese.
• Reduce the oven temperature to 350˚F (180˚C) and bake the toppings for 15-20 minutes, until the meat is warmed through and the cheese has melted.
• On a cutting board, layer the sandwich starting with a pancake layer, followed by the egg layer. Arrange the bacon and other toppings in quadrants on the egg. Top the Canadian bacon and spinach with hollandaise sauce, if desired. Top with the second pancake layer.
• Slice into 16 sandwiches and serve immediately, or wrap in parchment paper and freeze in an airtight container for up to 1 month and microwave on defrost for about 5 minutes, until it is warm.
• Enjoy!

STRAWBERRY SHORTCAKE SHEET PAN PANCAKES RECIPE BY TASTY

Steps:

• Preheat oven to 425˚F (220˚C).
• Pour pancake mix, milk, and eggs into a bowl and mix just until combined.
• Pour batter onto a parchment paper-lined baking sheet and spread to the edges.
• Place cream cheese on top of the batter, followed by the strawberry slices.
• Bake for 15 minutes, or until golden brown.
• Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate.
• Enjoy!

SHEET-PAN PARTY PANINIS RECIPE BY TASTY

Steps:

• Pour half of the melted butter onto a large sheet tray, brushing it across the entire surface.
• Shingle 12 slices of the bread onto the sheet pan, making sure each slice overlaps and the bread reaches the edges.
• Preheat oven to 400°F (200°C).
• Place any fillings you choose onto the bread. You can mix and match any flavor combos you prefer!
• For the ham and cheese sandwich, place 2 slices of cheddar cheese on the bread, four slices of ham, and 2 more slices of cheddar cheese.
• For the chicken-bacon-ranch sandwich, place the shredded Monterey Jack cheese, 3 bacon slices, grilled chicken slices, and ranch dressing on the bread.
• For the roast beef and onion sandwich, sprinkle on the shredded cheddar cheese, sliced roast beef, and half of the sautéed onions.
• For the cheesesteak sandwich, add the provolone cheese, grilled steak, sautéed onions, and sautéed peppers.
• For the turkey-bacon-avocado sandwich, add the shredded mozzarella cheese, sliced turkey, 3 slices of bacon, and the avocado.
• For the tomato basil mozzarella, add the sliced fresh mozzarella cheese, sun-dried tomato, 3 tomato slices, salt, pepper, and chopped basil.
• After all your fillings are in place, shingle another 12 slices of bread on top of the fillings.
• Brush the bread with the remaining melted butter.
• Place a second sheet pan over all the sandwiches and press down. Place heavy objects that can withstand oven heat, such as heavy pots or pans, on top of the pan to press the sandwiches.
• Bake the sheet pan for 20 minutes or until the fillings have warmed through.
• Remove the heavy objects and the top sheet pan, and bake the pressed sandwiches for another 20 minutes or until the bread turns golden brown and crisps up.
• Remove the sandwiches from the oven, carefully flip the tray onto a large cutting board, and slice squares of sandwiches.
• Enjoy!