Sheet Pan Breakfast Pancakes

Tired of all the pancake-flipping? Make this your new brunch BFF. Fuss-free sheet pan pancakes are a must for laid-back family brunches or when you’re hosting friends. No standing over the stove; just mix, pour, and let the oven do its thing. It’s a great meal prep option, too—store some in the fridge or freezer for a quick, satisfying breakfast on a busy morning.

1. Preheat oven to 400° F.
2. Line a ¼ sheet pan with a liner and lightly brush with oil.
3. In a large bowl, whisk mix with 1 egg, milk, oil, and dip mix. Let batter rest 5 min it will continue to thicken.
4. Scrape batter onto pan spread evenly to fill corners. Bake 12 min, or until centre springs back when pressed with a finger and a toothpick inserted in the centre comes out clean. Let rest in pan 10 min.
5. Meanwhile, heat olive oil in a sauté pan over medium-high heat.
6. Crack in remaining 8 eggs season with salt and pepper. Stir constantly to scramble until eggs are set. Reduce heat to medium if needed.
7. Slice avocado and tomato.
8. Use a silicone spatula to cut pancakes into eight squares. Divide pancakes and eggs between four plates and top with sliced avocado, tomato, and topper, if desired.

What are eggs without bacon? Lay 4 slices of bacon in a steamer. Cover and microwave on high 4–5 min, or until crispy.