How to Make Sheet Pan Biscuit Breakfast Sandwiches | The Pioneer Woman - Ree Drummond Recipes

If the thought of individually assembling a dozen breakfast sandwiches has you hitting the snooze button, these sheet pan biscuit breakfast sandwiches are the perfect crowd-pleasing solution! Using convenient refrigerated or frozen biscuit dough, these irresistible sammies are stacked with honey mustard, breakfast sausage, soft-scrambled eggs, and plenty of gooey cheese. Plus, they freeze really well, making them the perfect make-ahead breakfast for busy weekday mornings!

How do you make sheet pan biscuit breakfast sandwiches?

While they are extremely delicious, making homemade buttermilk biscuits is not necessary for this hearty breakfast recipe. Save that time to indulge in a nice cup of coffee while you open a bag of frozen biscuits. While those are baking, sauté up some sausage and onions, then scramble some soft, fluffy eggs. In a nod to another breakfast staple, the eggs are stirred up with cream cheese and the biscuits are topped with crunchy garlic-scented everything bagel seasoning. The glue that holds this all together is melty cheese. Don’t forget the honey mustard, it lends a tangy twist to this classic breakfast. Feel free to substitute other favorite spreads like pepper jelly or burger sauce.

Can you freeze breakfast sandwiches?

For the ideal on-the-go breakfast solution, these sandwiches are unrivaled! Crafting and freezing a batch not only simplify meal prep, is also economical. Wrap individual sandwiches in foil and store them in a freezer-safe bag in the freezer for up to 2 months. When morning rolls around, unwrap a sandwich and place it on a paper towel-lined plate. Microwave it for 1 to 2 minutes until heated through and the cheese is melted. Or keep the foil on and heat it in a 350-degree oven or air fryer for 10 to 15 minutes.

YIELDS:
12 serving(s)
PREP TIME:
15 mins
TOTAL TIME:
1 hr. 15 mins
Ingredients
12 frozen buttermilk biscuits
2 tbsp. mayonnaise
1 tbsp. dijon mustard
2 tsp. honey
1 lb. breakfast sausage
1/2 medium yellow onion, chopped.
9 large eggs, divided.
2 oz. cream cheese cubed and softened.
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 tbsp. unsalted butter
2 green onions thinly sliced.
12 cheddar cheese slices
1 tbsp. everything bagel seasoning

Directions
1
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2
On the prepared baking sheet, arrange the biscuits in a 3x4 rectangle with the sides of the biscuits touching. Bake until tall and golden brown, 30 to 35 minutes. Allow to cool while preparing the other ingredients.
3
Meanwhile, in a small bowl, combine the mayonnaise, mustard, and honey.
4
In a large nonstick skillet over medium heat, cook the sausage and onion, stirring frequently, until the sausage is no longer pink and the onion is softened, 8 to 10 minutes. Remove the sausage mixture to a plate and wipe out the skillet.
5
In a medium bowl, whisk together 8 eggs, cream cheese, salt, and pepper.
6
In the same nonstick skillet, melt the butter over medium-low heat. Add the eggs and let cook in a single layer for about 30 seconds. Stir, occasionally, for the next 1 to 2 minutes to create large curds of scrambled egg. Once the eggs are set, but still look slightly wet (like soft-scrambled eggs), remove from the heat. Fold in the green onion and immediately transfer to a plate.
7
Using a serrated knife, cut crosswise through all of the biscuits at once to divide the top half from the bottom (keeping the biscuits attached to one another). Place the bottom half of the biscuits on a parchment-line baking sheet. Spread with the mayonnaise mixture, then top with a single layer of sliced cheese. Add the sausage mixture in an even layer, then add the eggs in an even layer. Top the eggs with another single layer of sliced cheese. Top with the top half of the biscuits.
8
In a small bowl, beat the remaining egg. Brush the top of the biscuits with egg wash and sprinkle with everything bagel seasoning. Bake until the biscuits are toasted, and the cheese is melted, 10 to 12 minutes. Pull the biscuits apart and serve warm.
Tip: When assembling the breakfast sandwiches, make sure to distribute the sausage and eggs evenly to ensure each sandwich is packed with the goods!

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