Croissant Breakfast Sandwich Casserole

I love breakfast sandwiches, but they aren’t the easiest or fastest thing to make for a crowd.  It’s hard to cook them individually but have them all hot and ready to sit down and enjoy together.  This Breakfast Sandwich Casserole combines all the yummy ingredients of a sausage breakfast sandwich but makes it even easier to make!

LATEST RECIPE VIDEO
You can find this Breakfast Sandwich Casserole can be made the night before and refrigerated overnight.  The egg soaks into the English muffins and make them even more delicious after baking.

I’ve been craving my breakfast sliders. I wanted an easier way to make them, and I’ve figured it out. Converting them to a Breakfast Slider Casserole! It’s the same great breakfast slider with egg, cheese and bacon with Hawaiian bread, but making them has gotten 10 times easier!

This breakfast slider casserole is the exact version of my original breakfast slider recipe, except much easier to serve to a family and have the whole thing nice and warm for everyone. I cut the whole package of Hawaiian rolls in half and place them in a baking dish. Speaking of which, don’t be like me and forget to butter the dish. It’ll make getting them out a lot easier!

Ingredients
for 24 sandwiches

PANCAKE LAYER

• 6 cups  pancake mix (750 g)
• 6 eggs
• 3 cups  milk (710 mL)
• SAUSAGE LAYER
• 3 lb  breakfast sausage (1360 g)

EGG LAYER

• 12 eggs
• ½ cup  milk (120 mL)
• salt, to taste
• pepper, to taste
• 1 cup  shredded mexican cheese blend (100 g)
• Nutrition Info
• Shop ingredients with
• walmart grocery logo

Preparation

1. Preheat oven to 425˚F (220˚C).
2. In a large bowl, combine pancake mix, eggs a

• 6 cups  pancake mix (750 g)
• 6 eggs
• 3 cups  milk (710 mL)
• SAUSAGE LAYER
• 3 lb  breakfast sausage (1360 g)

EGG LAYER

• 12 eggs
• ½ cup  milk (120 mL)
• salt, to taste
• pepper, to taste
• 1 cup  shredded mexican cheese blend (100 g)
• Nutrition Info
• Shop ingredients with
• walmart grocery logo

Preparation

1. Preheat oven to 425˚F (220˚C).
2. In a large bowl, combine pancake mix, eggs and milk being careful not to over-mix.
3. Divide batter evenly onto two parchment paper-lined 17x11 inch baking sheets. Spread evenly and bake for 15 minutes.
4. In a large bowl, combine eggs, milk, salt and pepper. Pour the eggs onto a parchment paper-lined 17x11 inch baking sheet. Spread evenly and bake for 15-17 minutes.
5. Line another 18x13 inch baking sheet with parchment paper and spread out the sausage from corner to corner. Decrease oven temperature to 350˚F (180˚C) and bake for 20 minutes.
6. Drain fat, and sprinkle cheese on top of the sausage. Bake for another 5 minutes at the same temperature.
7. On a cutting board, layer the sandwich starting with a pancake, followed by sausage, egg, and the second pancake. Slice into breakfast size sandwiches and serve immediately, or wrap in parchment and freeze in a container for up to 1 month.
8. Enjoy!

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