Pancake, Sausage and Egg Breakfast Sliders
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
These sweet-and-savory morning pleasers are quick, easy, and put a fun spin on breakfast or brunch. Melty cheese helps to hold the eggs together, and using frozen or leftover homemade pancakes makes these handhelds a cinch to get on the table. Bell & Evans Chicken Breakfast Sausage Patties add a savory, protein-packed bite made with simple ingredients and quality chicken you can feel good about serving.
Ingredients
- 4 Bell & Evans Chicken Breakfast Sausage Patties
- 4 Large eggs
- 1 TB heavy cream or whole milk
- Salt and pepper to taste
- 1 TB Butter
- 1/3 cup Shredded Cheddar or Monterey Jack cheese
- 8 Small pancakes, warmed
- 2 TB Maple syrup, plus more for serving
- Special equipment: 6-inch bamboo skewers (optional)
Preparation
- Preheat oven to 375°F. Place 4 Bell & Evans Breakfast Chicken Sausage Patties on a baking sheet and bake on the bottom rack of oven for about 22-24 minutes, flipping the patties after 11-12 minutes until internal temperature reaches 170°F.
- While the sausage patties bake, set a nonstick skillet over medium heat. Combine eggs, cream or milk, and salt and pepper in a medium bowl, and whisk until frothy and fully blended. Melt butter in skillet, then pour in egg mixture. Using a silicone spatula, continue to gently and slowly push and fold eggs, until almost set, but still slightly undercooked. Add cheese, continuing to fold mixture to blend, and cook until eggs are just done, but still soft and moist.
- Assemble the sliders. Brush one side of each pancake liberally with maple syrup. Layer one sausage patty on top of the brushed side of one pancake. Pile ¼ egg mixture on top of the patty, and top with a pancake, maple-syrup-side down. Insert a skewer to hold the slider in place, and repeat with remaining pancakes, patties, egg mixture, and 2 tablespoons of maple syrup.
- Serve with additional maple syrup for drizzling or dipping.
