Make Ahead Healthy Egg And Cheese Pancake Sandwiches Recipes

HANGOVER BACON, EGG AND CHEESE PANCAKE SANDWICH

Steps:

• Preheat the oven to 350 degrees F. Lay the bacon in a medium nonstick skillet, put the skillet over medium heat and cook until crisp, about 4 minutes per side; place the bacon on a paper towel. Remove all but 1 tablespoon of fat from the pan, add the pancakes and cook until they are warmed through and starting to crisp, about 1 minute per side. Sprinkle the pancakes with some salt and pepper, and transfer to a small baking sheet. Spread each pancake with a teaspoon of marmalade, and top with a slice of Swiss cheese. Keep warm in the oven.
• Crack the eggs into a small bowl, whisk with a fork until scrambled and season with 1/4 teaspoon each salt and pepper. Wipe out the skillet, add the butter and melt over medium heat. Add the eggs to the center of the pan, turn off the heat and swirl the eggs until they form a thin circle and are almost cooked through, 30 seconds. Flip the egg circle into a half-circle with a spatula, transfer to a cutting board and cut in half.
• Top 1 pancake (cheese-side up) with half the bacon, half the egg and another pancake. Repeat with the remaining bacon, egg and pancake (cheese-side down).

BACON-EGG-AND-CHEESE-STUFFED PANCAKES

Steps:

• Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
• Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
• Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
• Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
• Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.

LEFTOVER PANCAKE BREAKFAST SANDWICH

Steps:

• Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.
• Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.

MAKE-AHEAD BAKED EGG SANDWICHES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Pour the beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
• Butter the cut sides of the croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place the croissant tops on top of the sandwiches; wrap each sandwich well with plastic wrap. Place the sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
• To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.

PANCAKE BREAKFAST SANDWICH RECIPE BY TASTY

Steps:

• Line a baking sheet with a nonstick mat or parchment paper.
• In a small pan over medium heat, cook the maple syrup for 6-8 minutes, until it reaches 265°F (130°C). It will start to bubble and foam, then subside and reduce and will feel somewhat tacky with a faint burnt sugar smell. Immediately pour the reduced syrup onto the prepared baking sheet and tilt to spread into a thin layer, then let cool for 10 minutes.
• Firmly tap the baking sheet against the counter to crack the maple candy, then use your fingers to break into small shards.
• Preheat the oven to 250°F (120°C).
• Make the pancake batter: In a medium bowl, whisk together the pancake mix, canola oil, milk, and 1 egg until mostly smooth (some small lumps are okay).
• Arrange 2-4 3½-inch (8 cm) ring molds in a large nonstick ovenproof skillet and liberally grease with nonstick spray. Turn the heat to medium. Add 1½-2 tablespoons of pancake batter to each mold, sprinkle with about 1 teaspoon of the maple shards, and top with another 1½ tablespoons of pancake batter. Reduce the heat to medium-low and cook for 4 minutes, or until the bottom of the pancake is set and golden brown and bubbles appear on the surface. Flip the pancakes and cook for 2 minutes more on the other side. Lift off the ring molds and remove the pancakes from the pan, then repeat with the remaining batter to make 8 pancakes total. Transfer to a baking sheet and keep warm in the oven while you prepare the sausage.
• Wipe out the skillet used to cook the pancakes and add the sausage patties. Cook for 3-4 minutes on each side, until the internal temperature reaches 145°F (65°C). Transfer the sausage to the baking sheet with the pancakes and keep warm while you prepare the eggs.
• In a medium bowl, whisk together the remaining 4 eggs, water, and salt.
• Wipe out the skillet used to cook the sausage and grease again with nonstick spray. Turn the heat to medium and heat the pan for 2 minutes, then pour in the eggs. Cook until just set on the bottom and around the edges, about 2 minutes. Transfer the pan to the oven and cook for 3-4 minutes, until set on top.
• Remove the eggs from the oven and, using a rubber spatula, gently fold into a 3-inch wide omelet. Remove from the pan and cut crosswise into 4 equal pieces.
• Assemble the sandwiches: Add 4 pancakes to the pan over medium heat and top each with a slice of American cheese, a sausage patty, a piece of egg, and another pancake. Cover the pan and heat over medium heat until warmed through, 2-3 minutes.
• Serve hot.
• Enjoy!