A Breakfast Experiment

It's Sunday! Do you know what that means? Yes, it's another family breakfast gathering! This time I was the chef. Yikes. I was experimenting a bit and it didn't turn out horrible - definitely could of turned out better though.

I know you guys are probably dying to see what I made. So, how about I show you? I'll get into the steps and ingredients later in this post.

Photo by Deirdre St. John

Who loves a good sausage, egg, and cheese sandwich?? I know I do! The breakfast sandwich "buns" are made out of pancake batter, so you can soak the sandwich in syrup 😍.

I got this recipe from Tasty. I love their recipes! Tasty's recipes are easy to follow because they have a step-by-step mode on the app. It's amazing.

But, I'm Puerto Rican, so obviously the sandwiches were not enough. I also made cauliflower hash browns and cinnamon rolls - pumpkin spice and original.

Did I go overboard?? The answer to this question is: Yes...yes I did. I can't help it!!

Okay, let's get into the ingredients:

SHEET PAN BREAKFAST SANDWICH

Pancake Layer

• 6 cups of pancake mix

• 6 eggs

• 3 cups of milk

Sausage Layer

• 3 lbs of breakfast sausage

Egg Layer

• 12 eggs

• 1/2 cup of milk

• salt & pepper, to taste

• 1 cup of shredded mexican cheese

First, preheat the oven to 425 degrees. While the oven is preheating, combine the pancake mix, eggs, and milk in a large bowl. Don't over-mix!

Evenly divide the batter onto two 17x11 inch baking sheets. Make sure they are lined with parchment paper. Spread evenly and bake for 15 minutes. My pancake batter came out pretty thick, so I would make sure the batter is spread into a thin layer.

Let the pancake mix bake and in another large bowl, combine eggs, milk, salt, and pepper. Don't forget the salt and pepper. (I forgot, Oops!). Pour the eggs into a 17x11 inch baking sheet lined with parchment paper. Spread evenly and bake for 15-17 minutes.

Line another 17x11 inch baking sheet with parchment paper and spread out the sausage, corner to corner. Decrease the oven temperature to 350 degrees and let it bake for 20 minutes. Once the sausage is done, drain it, sprinkle the cheese on top and put it back in the oven for five minutes.

If you are making this, I recommend to bake the sausage first because it takes the longest. Assemble the breakfast sandwich on a flat surface - a cutting board will work. That's it for the sandwich! Simple, yet complicated.

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Photo by Deirdre St. John

Cauliflower Hash Browns

A healthy version of a hash brown? I'll eat 12! These things were so addicting. I couldn't stop eating them.

You will need:

• 1 large head of cauliflower or 3 bags of frozen cauliflower rice

• 1/2 cup of parmesan cheese

• 1/3 cup of fresh chives

• 3 cloves of garlic, minced

• 2 tablespoons of olive oil

• 1 teaspoon of dried basil

• 3 eggs

• pinch of salt, to taste

• 1/2 teaspoon of black pepper

Make sure, if you use the frozen packs of cauliflower rice, that they are thawed out. Preheat the oven to 400 degrees. In a medium size bowl, combine the cauliflower rice, cheese, chives, garlic, olive oil, basil, black pepper, salt, and eggs. Stir until the eggs are incorporated.

Next, take a handful of the mixture and shape it into a rectangle or any shape that you want. Don't make them to thick or it will take longer to cook. Repeat this step until the mixture is gone.

Place the hash browns onto a baking sheet lined with parchment paper. Bake them for 35-40 minutes or until golden brown.

After it's done, you have a tasty, HEALTHY, hash brown. Yum. I used to hate cauliflower, but I am starting to love it because you can make so many dishes with it.

With the cinnamon rolls, follow the baking instructions on the package and spread the icing when it comes straight out of the oven, so it can melt.

Oh! By the way, everyone LOVED it. I guess you could say I'm a great experimenter ;). I hope you experiment, too.

& Enjoy!

xo Deirdre