Sheet-Pan McGriddles

Ingredients

• 2 cup Kodiak Cakes Power Cakes mix
• 1 cup whole milk (divided)
• 2 large eggs (for pancake batter)
• 6 tbsp maple syrup (1/4 cup for batter plus 2 tbsp for drizzling)
• 2 tbsp unsalted butter (melted; plus more for greasing pans)
• 1 tsp vanilla extract
• 10 large eggs (for egg layer)
• 0.25 cup whole milk (for egg layer)
• 0.75 tsp kosher salt (Diamond Crystal assumed)
• 0.25 tsp black pepper
• 1 lb breakfast sausage (divided into 8 thin patties)
• 8 slice American cheese

Steps

1. 1

   Heat the oven to 400°F. Line a half sheet pan (13 by 18 inches) with parchment and butter it well, including the sides. Grease a separate 9-by-13-inch baking dish for the eggs.

2. 2

   In a large bowl, whisk together 1 cup milk, 2 eggs, 1/4 cup maple syrup, melted butter, and vanilla.

3. 3

   Add the Kodiak mix to the wet ingredients and stir until just combined; a few lumps are fine.

4. 4

   Pour the batter into the prepared half sheet pan and spread it evenly into the corners.

5. 5

   Drizzle the remaining 2 tablespoons of maple syrup over the batter in thin lines. Drag a butter knife through once or twice to create sweet pockets without fully swirling it in.

6. 6

   In another bowl, whisk the 10 eggs, 1/4 cup milk, salt, and pepper until well combined. Pour this mixture into the greased 9-by-13-inch baking dish.

7. 7

   Place both the pancake sheet pan and the egg dish in the oven. Bake until the pancakes are set and the eggs are cooked through (about 12-15 minutes).

8. 8

   While the pans are in the oven, divide the breakfast sausage into 8 thin patties. Cook them in a skillet over medium heat for 3 to 4 minutes per side, until browned and cooked through.

9. 9

   Once baked and slightly cooled, cut the pancake sheet into 16 circles or rectangles (a 4-by-4 grid). Cut the baked egg sheet into 8 equal portions.

10. 10

    Assemble the sandwiches by layering a pancake piece, a sausage patty, an egg portion, a slice of American cheese, and a second pancake piece. Lay the cheese on the warm egg to help it melt.

Notes

Store: Cool completely before wrapping to prevent sogginess. Wrap individually in parchment or foil. Refrigerate up to 4 days or freeze for up to 2 months. Reheat from frozen in the microwave for 60-90 seconds or air fry at 340°F for 6-8 minutes.

Nutrition per serving

• breakfast
• meal-prep
• high-protein
• baked
• freezer-friendly