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Pancake Breakfast Sandwich
Easter brunch

Ingredients:
Makes four servings Pancakes Crisco Original No-Stick Cooking Spray 3/4 cup Hungry Jack Complete Buttermilk Pancake & Waffle Mix 1/3 cup water 1/4 cup Hungry Jack Original Syrup 1/2 cup shredded sharp cheddar cheese 1 cup frozen shredded hash brown potatoes, thawed, chopped into bite-sized pieces 1/4 teaspoon salt 4 (3-inch) round sausage patties** Eggs 1 tablespoon butter 1/3 cup diced red pepper 4 large eggs 1/8 teaspoon salt

Instructions:
For pancakes: Coat griddle or skillet with no-stick cooking spray. Heat griddle or skillet on medium heat, 350 degrees. Whisk pancake mix, water and syrup in medium bowl. Stir in cheese, potatoes and 1/4 teaspoon salt. Cook sausage patties as directed on package. Pour 2 tablespoons batter on griddle, spreading batter to make a 3-inch circle or by using 3-inch pancake molds, coated with no-stick cooking spray. Repeat to make 7 more pancakes. Cook 2 minutes or until golden brown. Turn. Cook second side 2 minutes. For eggs: Melt butter in large skillet. Add red pepper. Cook and stir about 1 minute. Whisk eggs and salt in small bowl. Pour into skillet with peppers. Cook slightly, then shape into four 3-inch circles about the same size as the pancakes and sausage. Place 1 pancake on plate. Top with cooked sausage patty, egg and another pancake to make breakfast sandwich. Repeat with remaining ingredients to make 3 more sandwiches. **TIP: If using pre-made sausage patties, flatten slightly into 3-inch rounds, if necessary.

3/20/2013