As delicious as breakfast can be, I am not someone who believes it is the most important meal of the day {sorry breakfast fans}.  That however, doesn’t mean that I don’t love breakfast foods.  In fact, when I was growing up breakfast for dinner was one of my favorite meals.  I don’t really know what my aversion to breakfast at breakfast time is all about but I have never really loved it.  When my Tater’s and Tale’s were little {sweet babies} I made them breakfast every morning but the older and more self-sufficient my kids have gotten… the more I have stopped making it.  I now rely on Eggo waffles, cold cereal and bagels with cream cheese to fill them up but on the weekends I sometimes like to surprise them.

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Now I will admit that when I make my family breakfast it is normally really simple.  This recipe {if you can call it one} is the epitome of simple.  I used frozen Eggo Mini Pancakes {but my pancake recipe would work well too} and baked them, instead of warming them in the microwave.  To get the butter and maple syrup component {without a huge mess} I heated the two ingredients in the microwave for 20-25 seconds and brushed it liberally on the inside of each warm pancake before I added the other ingredients.   I then cooked my sausage patties {which were the perfect size} on the stove {but you could use frozen and reheat them} and scrambled a few eggs.  A toothpick keeps everything in place and before I knew it…they had vanished.

Here are a few more fun breakfast recipes…Brown Sugar & Cinnamon Squares, Crescent Roll Breakfast Pastry and Cinnamon Roll French Toast Bake.

Start with those cute little frozen pancakes from the grocery store.

Fry up some sausage patties until they are completely cooked through.

Whip your eggs with a little milk.

Make your butter and syrup glaze.

Brush the glaze on the back of each pancake.

Top one pancake with a sausage patty and a spoon of scrambled eggs.

Add a pancake to the top of the eggs and hold it together with a toothpick.

They are so cute and fun to serve, the kids will LOVE them!

Pancake, Sausage & Egg Sliders

Frozen mini pancakes, brushed with a maple and butter mixture, hold together the warm sausage patty and scrambled eggs.  So simple but your family will love them.

Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 16 miniature frozen pancakes
  • 8 sausage patties {cooked through}
  • 4 eggs
  • 1 tbsp milk or cream
  • 2 tbsp butter
  • 2 tbsp maple syrup

Instructions

  1. Preheat the oven to 350 degrees.  Lay the frozen pancakes on a baking sheet with the bottom of each pancake facing up.  While the pancakes are warming up, scramble the eggs with the milk and cook over medium heat, stirring frequently, until the eggs are cooked through.  Also, combine the butter and maple syrup in a bowl and microwave for 20-25 seconds or until butter is melted. 

  2. Once the pancakes are warmed through {7-9 minutes} remove them from the oven and brush the bottom of each pancake liberally with the butter and maple mixture.  To half of the pancakes add a sausage patty and 1/8 of the scrambled eggs.  Then top with another pancake and use a toothpick to hold in place.  Serve warm.

Recipe Notes

  •  To make them even quicker to make, you could use frozen/cooked sausage patty and warm them in the microwave.