Sausage Pancake Egg Sandwich

Sausage Pancake Egg Sandwich


2 1/2 cups self-rising flour
Pinch salt
2 cups milk
2 eggs
1/4-cup vegetable oil, plus oil for skillet
Butter, for skillet

For the scrambled eggs:
8 eggs
*Paula Deen’s House Seasoning, to taste (see recipe below)
2 tablespoons butter
4 crumbled cooked sausage patties

American cheese slices
Maple syrup


Heat a nonstick griddle to medium heat while you prepare the pancake batter. Combine flour and salt. Mix milk, eggs, oil together and add to flour mixture.

Butter your skillet and then add 1/4 cup of oil to the skillet, which keeps butter from burning. Ladle about 1/4 cup of the batter, for each pancake, onto the skillet. The bottoms of the pancakes should brown in roughly 2 to 4 minutes. Flip to finish cooking the other side. Cook until lightly golden brown.

Reserve pancakes in a preheated 200 degree F oven until ready to serve.

For the scrambled eggs:
Preheat a large nonstick skillet over medium heat for 1 minute. Crack eggs into a large mixing bowl and whisk them until the whites and the yolks are combined. Season with Paula’s House Seasoning. Add butter to the skillet and allow melting. Add the eggs and reduce heat to medium-low. Add sausage. Stir frequently until soft small curds have developed. The more you stir the more the creamier the eggs will be. Remove from heat.

For assembly:
Place slice of American cheese on top of pancake, top with scrambled eggs. Top scrambled eggs with another slice of cheese and place another pancake on top. Add a dab of butter and smother with maple syrup.

*Paula Deen’s House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Recipe shared from: