Description
Love the classic McGriddle but want a homemade version you can feel good about? These breakfast sandwiches deliver the same irresistible sweet-and-savory combo—fluffy pancake buns, savory sausage, crispy bacon, melty cheese, and soft eggs—made right in your own kitchen. They’re perfect for weekend brunch or easy grab-and-go breakfasts all week long.
Ingredients
-
1 cup pancake mix + ingredients listed on package
-
4 breakfast sausage patties
-
4 slices bacon
-
4 large eggs
-
4 slices cheese (American or cheddar)
-
2–3 tablespoons pure maple syrup (optional)
-
Butter or oil, for cooking
-
Salt and black pepper, to taste
Instructions
-
Make the pancake buns
Prepare pancake batter according to package directions. Heat a nonstick skillet or griddle over medium heat and lightly grease.
Pour about ¼ cup batter per pancake to make small 3–4 inch rounds. Cook until bubbles form, flip, and cook until golden.
Make 8 pancakes total and set aside. -
Cook the bacon and sausage
In the same skillet, cook bacon until crispy. Remove and drain.
Cook sausage patties over medium heat, 3–4 minutes per side, until fully cooked. -
Cook the eggs
Whisk eggs with a pinch of salt and pepper. Cook in a lightly buttered skillet, gently scrambling until just set.
Fold eggs into a rectangle and cut into 4 portions. -
Assemble the sandwiches
Place one pancake bun down, add cheese, sausage, eggs, and bacon.
Lightly brush pancake tops with maple syrup if desired, then close the sandwich with another pancake.
Notes
-
Add maple syrup after cooking, not into the batter, for better texture
-
Use thick pancake batter so buns hold their shape
-
Cheese melts best when placed next to hot sausage or eggs
-
Let sandwiches rest 1 minute after assembling to hold together