Sheet-Pan "Cheat Code" Maple Waffle Breakfast Sandwiches

Instructions

1. 1

   Preheat oven to 400°F (200°C). Tear off a piece of heavy-duty aluminum foil and fold up the edges by about an inch all the way around to create a roughly 8x8-inch "boat" or tray. Place it on the left side of a large rimmed sheet pan and coat the inside generously with 1 tbsp cooking spray.

   3 min

   Tip: Pinch the corners of the foil tightly so the raw egg doesn't leak out onto your pan. We want to keep everything contained!

2. 2

   In a medium bowl, vigorously whisk together 4 large eggs, 1/4 cup whole milk, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Carefully pour the egg mixture into your prepared foil boat.

   2 min

   Tip: If your sheet pan is warped and won't sit flat, put a small folded piece of foil under the corner to level it out before pouring.

3. 3

   Carefully transfer the sheet pan to the oven to give the eggs a head start. Let them bake undisturbed.

   6 min

4. 4

   While the eggs are in the oven getting their head start, grab a small bowl and whisk together the 1 tbsp unsalted butter and 2 tbsp maple syrup. Set aside.

   2 min

   Tip: This quick glaze mimics the flavor of a fast-food McGriddle, but way better.

5. 5

   Pull the sheet pan out of the oven (the eggs will be partially set). On the empty right side of the pan, arrange the 8 frozen homestyle waffles and 4 fully cooked breakfast sausage patties in a single layer. Brush the tops of the waffles generously with your maple-butter glaze.

   2 min

   Tip: Work fairly quickly here so your pan doesn't lose too much heat.

6. 6

   Return the entire sheet pan to the oven. Bake until the eggs are completely set in the center and the waffles are golden and toasted.

   6 min

7. 7

   Remove the pan from the oven. Carefully lift the foil boat off the sheet pan, slide the baked egg slab onto a cutting board, and slice it into 4 equal squares.

   2 min

   Tip: A pizza cutter makes incredibly quick work of slicing the egg slab.

8. 8

   Build your sandwiches right on the warm sheet pan: leave four waffles flat on the pan, top each with a sausage patty, an egg square, and one of the 4 slices sharp cheddar cheese. Top with the remaining waffles. Pop the pan back in the oven for a final blast just until the cheese is beautifully melted.

   4 min

   Tip: Leaving the pan in the oven for this final stretch makes the cheese perfectly gooey, which acts like glue to hold the sandwich together.