Leftover Pancake Breakfast Sandwich
Transform your leftover pancakes into a delicious breakfast sandwich with eggs, ham, and Cheddar cheese, drizzled with maple syrup.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 sandwich 1x
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: None
Ingredients
Scale
- Cooking spray
- 1 large egg
- 1 slice ham
- 2 leftover buttermilk pancakes
- 1 slice Cheddar cheese
- 2 tablespoons maple syrup
Instructions
- Heat a frying pan over medium heat and lightly spray it with cooking spray.
- Crack your egg into the pan, breaking the yolk to cook it evenly.
- Cook the egg until it reaches your desired firmness.
- Warm the slice of ham in the pan alongside the egg.
- Toast the leftover pancakes until warm and golden crisp.
- Assemble your sandwich: Start with one toasted pancake, layer on the cooked egg, half of the maple syrup, the slice of Cheddar cheese, the warmed ham, and top with the remaining pancake. Drizzle the rest of the maple syrup over the top.
Notes
Customize with different cheeses or add veggies for extra nutrition. Can be stored in the fridge for up to two days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 160mg