Sheet Pan Breakfast Pancakes

Tired of all the pancake-flipping? Make this your new brunch BFF. Fuss-free sheet pan pancakes are a must for laid-back family brunches or when you’re hosting friends. No standing over the stove; just mix, pour, and let the oven do its thing. It’s a great meal prep option, too—store some in the fridge or freezer for a quick, satisfying breakfast on a busy morning.

35 min

4 servings

500 calories

Ingredients

1 pkg Pancake & Waffle Mix
9 eggs, divided
1 cup milk, your choice
2 tbsp oil + more for brushing
1 tbsp 3 Onion Dip Mix, or finely diced green onion
1 tsp olive oil
Sea salt & black pepper, to taste
1 avocado
1 tomato

Instructions

Preheat oven to 400° F. Line 1&frasl;4 Sheet Pan with 1&frasl;4 Sheet Pan Liner; lightly brush with oil.
In a large bowl, whisk mix with 1 egg, milk, oil, and dip mix. Let batter rest 5 min; it will continue to thicken.
Scrape batter onto pan; spread evenly to fill corners. Bake 12 min, or centre springs back when pressed with a finger and a toothpick inserted in the centre comes out clean. Let rest in pan 10 min.
Meanwhile, heat olive oil in Sauté Pan over medium-high heat. Crack in remaining 8 eggs; season with salt and pepper. Stir constantly to scramble until eggs are set. Reduce heat to medium if needed.
Slice avocado and tomato.
Use a silicone spatula to cut pancakes into eight squares. Divide pancakes and eggs between four plates and top with sliced avocado, tomato, and topper, if desired.

Nutritional Information

Per serving: Calories 500, Fat 29 g (Saturated 6 g, Trans 0.1 g), Cholesterol 480 mg, Sodium 42 mg, Carbohydrate 4 g (Fiber 4 g, Sugars 10 g), Protein 19 g.

Tips

What are eggs without bacon? Lay 4 slices of bacon over Multipurpose Tray in Multipurpose Steamer. Cover and microwave on high 4–5 min, or until crispy.