Should this Pancake Breakfast Sandwich Win a Nobel Prize Award?

MELT

SERVES: 4

Rating:

5/5 (1 Review)

Is there a Nobel Prize for making food more delicious? Because the first person who used pancakes as the bread in a breakfast sandwich—just give them the award already. But you know what? We think we’ve done the pancake breakfast sandwich even one better, just by adding Cooper^® cheese. Not saying you need to make us Nobel Laureates or anything. But hey, we wouldn’t say no.

INGREDIENTS

• 1 package pancake mix (or store-bought mini pancakes, 3-inch maximum)
• 12 strips of bacon, cooked*
• 12 sausage patties, cooked*
• 9 large eggs*
• 8 slices Cooper® Sharp White cheese, cut in thirds
• salt and pepper
• butter
• maple syrup

DIRECTIONS

• Preheat oven to 350°F.

• Per directions on pancake batter recipe, mix enough batter to make 24 3-inch mini pancakes. Set aside. If using pre-made mini pancakes from the freezer section, prepare and set aside.

• Cut 8 of the bacon strips in half and reserve the remaining pieces for later.

• Cut 8 of the sausage patties to size of the pancakes and reserve the remaining for later.

• In a medium mixing bowl, crack eggs and whip until egg whites and yolks are blended. Pour the eggs into an oven-proof skillet. Season with salt and pepper. Place in the oven and bake lightly until fluffy (do not brown). Remove from oven and cut eggs into squares or 3-inch circles.

• Assemble the pancake sliders on a cookie sheet lined with parchment paper. Using one pancake as the bottom half of the sandwich, top with an egg and 1 slice of Cooper® cheese. Add a sausage patty, then another slice of Cooper® cheese. Add a piece or two of bacon, then top with another pancake.

• Bake assembled sliders for 2-3 minutes or until cheese is melted. Remove from heat.

• To really cap off the whole experience, spread some butter across the tops of the sliders and drizzle with maple syrup. Serve warm with the remaining bacon and sausage.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.