Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 6 large eggs; ½ cup cottage cheese; ½ teaspoon kosher salt; 3 cups pancake mix, (just add water style); 3 tablespoons ground flaxseed; 2 cups water, (or according to package directions); 3 tablespoons maple syrup; Butter or cooking spray, for the pan; 6 frozen fully cooked sausage patties; 6 slices american cheese

Details werden geladen...

https://tasty.co/recipe/maple-pancake-breakfast-sandwiches

Easy Maple Pancake Breakfast Sandwiches (Freezer-Friendly) | Tasty

These freezer-friendly maple pancake breakfast sandwiches are a homemade take on the classic drive-thru favorite. Fluffy maple pancakes sandwich a protein-packed baked egg, savory sausage, and melty American cheese for an easy grab-and-go breakfast. Make a batch ahead of time, freeze individually, and reheat straight from the freezer for busy mornings.

Rezept

Zubereitungszeit ca. 1 Stunden 20 MinutenVorbereitung ca. 25 MinutenKochzeit ca. 55 Minuten

Zutaten:

6 large eggs
½ cup cottage cheese
½ teaspoon kosher salt
3 cups pancake mix, (just add water style)
3 tablespoons ground flaxseed
2 cups water, (or according to package directions)
3 tablespoons maple syrup
Butter or cooking spray, for the pan
6 frozen fully cooked sausage patties
6 slices american cheese

Arbeitsschritte:

Preheat the oven to 350°F (175°C). Grease an 8 x 10-inch baking dish with nonstick cooking spray.
In a blender, combine the eggs, cottage cheese, and kosher salt and blend until completely smooth. Pour the mixture into the prepared baking dish, then place the dish inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the baking dish. Bake for 25 minutes, or until the eggs are just set. Remove the baking dish from the water bath, let cool for 10 minutes, then cut into 6 equal squares.
Prepare the pancake batter: In a large bowl, whisk together the pancake mix and ground flaxseed. Add the water and maple syrup and stir just until combined. Let the batter rest for 5 minutes.
Heat a lightly buttered griddle or nonstick skillet to 325°F. Scoop 3 tablespoons of batter for each pancake and gently spread into circles about 3½ to 4 inches wide. Cook for about 3 minutes, until bubbles form on the surface and the edges begin to look set. Flip and cook for another 2 to 3 minutes, until golden brown. Repeat until you have 12 pancakes. Let cool completely, at least 10 minutes.
Assemble the sandwiches: Place one pancake on a work surface. Top with one frozen fully cooked sausage patty, an egg square, a slice of American cheese, and a second pancake.
Wrap each one tightly in parchment paper or foil. Transfer to a freezer-safe zip-top bag or airtight container and freeze for up to 3 months.
To reheat in the microwave: Remove any foil or parchment and wrap the sandwich in a damp paper towel. Microwave from frozen for 2 to 2½ minutes, flipping halfway through if needed. The sausage will cook through as the sandwich reheats.
To reheat in the air fryer: Remove wrap and air fry at 350°F for 3 to 4 minutes.