Our McGriddle copycat breakfast sandwiches are great for a quick back-to-school breakfast or weekend grab-and-go idea.
We made these sandwiches using fried eggs, savory sausage, crispy, thick-cut bacon paired with mini pancakes and brushed with maple syrup.
My son couldn’t believe how good they tasted! Instant fan!
I mean, with Krusteaz, everything pancake is possible!
McGriddle Copycat Breakfast Sandwich
Listen. Our youngest has a thing for McGriddle breakfast sandwiches from that one place, but his pockets ain’t lovin’ it!
And, as a parent, I know I can make a tastier breakfast sandwich by making it homemade.
Plus, these can be made in batches and frozen so he can have them during the school week.
Here’s What You Need
Pancake Mix. Over here, we use Krusteaz because it’s easy, convenient, and makes the best pancakes.
Sausage, Canadian Bacon & Thick-Cut Bacon. Our son loves his thick-cut bacon, and we also love using breakfast sausage patties and Canadian bacon for this recipe.
Fried Eggs. I also like a good soft fried egg cooked over easy with a bit of sea salt and freshly cracked black peppercorns to taste.
Pure Maple Syrup. When making breakfast sandwiches, I love brushing them with pure maple syrup, but you can also use your favorite pancake syrup or spread on a lil’ grape jelly because that’s how we do it over here!
Ingredients for our McGriddle Copycat Breakfast Sandwiches
Makes approx 6-8 mini McGriddle sandwiches
Serving size will depend on how many sandwiches you need to make
- 2 tablespoons of EVOO
- 3 tablespoons of Unsalted butter
- Sea salt and freshly cracked black peppercorns
- Krusteaz Pancake Buttermilk (follow directions on the box)
- Breakfast Sausage Patties
- Canadian Bacon
- 1 large sweet onion, thinly sliced
- Eggs
- Sliced American cheese or your favorite sliced cheese like provolone, Swiss, or white cheddar
• Pure Maple Syrup [ homemade syrup recipe]
Directions for our McGriddle Copycat Breakfast Sandwiches
- Cook the breakfast sausage patties according to the package directions until browned and cooked through. Set aside.
- For the pancakes, follow the package directions. You want 2 cups of batter to make approximately 12-15 mini pancakes.
- Next, make the grilled onions; add 2 tablespoons of extra virgin olive oil and 3 tablespoons of butter to a cast iron skillet. Add the sliced sweet onion and cook for 12-15 minutes, stirring occasionally, until softened and caramelized. Don’t forget to add sea salt and freshly cracked black peppercorns to taste. Transfer to a bowl and set aside.
- Make fried eggs or scramble them if that’s your jam. *Note—You can also use egg fry ring silicone molds to make the eggs. If using the silicone molds, lightly grease them before placing them in the same cast iron skillet, then adding the eggs for perfectly round eggs. Cook until whites are set, and the yolks reach your preferred doneness.
- To make perfectly round mini pancakes, use those same silicone molds like these. Spoon about 2 tablespoons of batter into each silicone mold. Note: If you don’t have the molds, you can pour the batter onto a griddle to make the mini pancakes about 3-4 inches in diameter.
- Brush the pancakes with warm maple or pancake syrup.
- Assemble each McGriddle Copycat sandwich by first brushing a mini pancake with syrup, then placing a slice of American cheese, followed by egg, Canadian Bacon (or sausage patty), and grilled onions. Brush another mini pancake with syrup, and put syrup-side down on top of the breakfast sandwich.
- Continue to repeat with the remaining ingredients, alternating between sausage and Canadian bacon.
- Serve warm.
Make your scrambled eggs better!
Adding more flavor to plain and boring scrambled eggs is easy:
- Cheese takes scrambled eggs to the next level. Kick it up a notch by adding flavorful cheeses like goat, blue, and gorgonzola; we’re talking big, bold flavor.
- And if you want to keep the flavors mild, try white cheddar, Asiago, Mozzarella, Parmesan, or Swiss cheese.
- Adding your favorite salsa or a few dashes of hot sauce adds the right amount of savory flavor.
- Fresh herbs are also a great way to add flavor; a bit of rosemary, thyme, sweet basil, or cilantro can work wonders!
If you don’t like eggs, use an egg substitute; no worries
- Plant-based eggs are a suitable replacement for regular chicken eggs in this recipe.
- And if you want to reduce your cholesterol intake, use only egg whites.
- You can skip eggs altogether if you’re not feeling eggs at all.
- Replace eggs with crispy, golden brown hashbrowns.
Can I make breakfast sandwiches ahead of time?
Yes, of course. Here’s how to prepare breakfast sandwiches for freezer storage.
- After making the breakfast sandwiches, allow the sandwiches to cool for 15-20 minutes.
- Individually wrap each one with aluminum foil, parchment, freezer paper, or wax paper.
- After wrapping, place the sandwiches on the baking sheet and put them in the freezer until completely frozen.
- After freezing, transfer the frozen sandwiches into a large plastic zip-top bag or an airtight freezer-safe container.
- Label the freezer bag with the date.
- The sandwiches will last in the freezer for up to 3 months.
Breakfast sandwiches are a great way to add variety to your morning routine.
Our boys love them because they can grab them on the way out without missing a beat.
So, grab the ingredients and enjoy one of our favorite fall and winter treats.
And don’t forget to grab a box of Krusteaz Light & Fluffy Buttermilk pancake mix.
And if you have any questions or want to say hello, drop us a comment below.
More Breakfast Recipes
McGriddle copycat breakfast sandwiches
Ingredients
- 2 tablespoons of EVOO
- 3 tablespoons of Unsalted butter
- Sea salt and freshly cracked black peppercorns
- Krusteaz Pancake Buttermilk follow directions on the box
- Breakfast Sausage Patties
- Canadian Bacon
- 1 large sweet onion thinly sliced
- Eggs
- Sliced American cheese or your favorite sliced cheese like provolone Swiss, or white cheddar
- Pure Maple Syrup [ homemade syrup recipe]
Instructions
- Cook the breakfast sausage patties according to the package directions until browned and cooked through. Set aside.
- For the pancakes, follow the package directions. You want 2 cups of batter to make approximately 12-15 mini pancakes.
- Next, make the grilled onions; adding 2 tablespoons of extra virgin olive oil and a 3 tablespoons of butter to a cast iron skillet. Add the sliced sweet onion and cook for 12-15 minutes, stirring occasionally, until softened and caramelized. Don't forget to add sea salt and freshly cracked black peppercorns to taste. Transfer to a bowl and set aside.
- Make fried eggs or scramble them if that's your jam. *Note—You can also use egg fry ring silicone molds to make the eggs. If using the silicone molds, lightly grease them before placing them in the same cast iron skillet, then adding the eggs for perfectly round eggs. Cook until whites are set and the yolks reach your preferred doneness.
- To make perfectly round mini pancakes, use those same silicone molds like these. Spoon about 2 tablespoons of batter into each silicone mold. Note- if you don’t have the molds, you can pour the batter onto a griddle to make the mini pancakes about 3-4 inches in diameter.
- Brush the pancakes with warm maple or pancake syrup.
- Assemble each McGriddle Copycat sandwich by first brushing a mini pancake with syrup, then placing a slice of American cheese, followed by egg, Canadian Bacon (or sausage patty) and grilled onions. Brush another mini pancake with syrup, and put syrup-side down on top of the breakfast sandwich.
- Continue to repeat with the remaining ingredients, alternating between sausage and Canadian bacon.
- Serve warm.
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