Protein McGriddle Breakfast Sandwiches
Overview
Prep Time: 10 min • Cook Time: 30 min
Total Time: 40 min
Makes 8 sandwiches
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what you’ll need:
For the pancakes:
2 ½ cups of high protein pancake mix
2 cups of whole milk
3 eggs
1 tbsp of butter
1/4 cup maple syrup
For the eggs:
8 eggs
Sprinkle of salt & pepper
For assembly:
8 premade breakfast sausage patties
8 slices of cheddar cheese
Instructions:
In a large bowl, whisk together the pancake mix, whole milk, and eggs until smooth. Let it sit for 2-3 minutes to slightly thicken.
Preheat a large skillet to medium low heat. I used this skillet with circle molds so the pancakes and eggs were the same size. It is not required, but it definitely makes assembly easier.
Lightly grease the skillet with butter. Pour the batter into the pan, making 4 equal, breakfast sandwich-sized pancakes. Add a small drizzle of maple syrup directly on top of each pancake..
Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook another 1 to 2 minutes, until golden and cooked through. Transfer to a plate and repeat until you have 16 small pancakes total.
In a small bowl, whisk the eggs, then season with salt and pepper. If using the same circle skillet, lightly grease it again and pour the eggs evenly into each section to create round egg patties. Cook over medium-low heat until set, about 2 to 3 minutes. Flip gently and cook for another 15 to 30 seconds to finish the tops. Repeat until you have 8 egg circles.
If you are not using a circle skillet, simply pour all of the eggs into the pan and cook like an omelet. Once fully cooked, cut into pieces that fit inside your sandwiches.
Finally, heat the pre-cooked sausage patties according to package instructions. Once that's done, you’re ready to assemble.
To assemble, place one pancake down, add a slice of cheddar cheese, then top with a sausage patty and an egg round. Finish with a second pancake. Repeat until all 8 sandwiches are assembled.
Let the sandwiches cool completely. Wrap each one tightly in foil and place in a zip top bag or airtight container. Store in the refrigerator for up to 4 days or in the freezer for up to 2 months.
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