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–+ servings

Jalapeno Cheddar Breakfast Sanfwiches

These breakfast sandwiches take the classic drive-thru favorite and give it a serious glow-up — sweet-and-spicy griddle cakes stand in for the biscuit, studded with cowboy candy that gets baked right into the batter. Paired with perfectly baked, sliceable eggs and melty sharp cheddar, this is a make-ahead breakfast that reheats beautifully and feels like a diner treat at home.
Prep Time 20 minutes
Cook Time 20 minutes
Baking + Cooling the Eggs 20 minutes
Total Time 1 hour
12 Sandwiches
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Ingredients
  

Griddle Cakes

  • 1.5 cups 225g all-purpose flour
  • 2 tsp 9g baking powder
  • 1 Tbsp 14g granulated sugar
  • 2 tsp 5g kosher salt
  • 1.5 cups 323g whole milk
  • 1 large egg whisked
  • 2.5 Tbsp 28g unsalted butter, melted
  • 4-6 Tbsp 14g unsalted butter, for greasing
  • 3-6 Tbsp cowboy candy or jalapeños

Baked Scrambled Eggs

  • 1/4 bunch chives finely chopped
  • 19 large eggs
  • 2.5 cups 588g whole milk
  • 2 tsp 5g kosher salt
  • 1/2 tsp freshly ground black pepper

Instructions
 

Make the Griddle Cakes

  • Whisk together the flour, baking powder, sugar, and salt in a large bowl until evenly combined.
  • In a separate bowl, whisk together the milk, whisked egg, and melted butter until smooth.
  • Pour the wet ingredients into the dry ingredients and whisk just until combined — a few small lumps are fine, don't overmix.
  • Heat a griddle over medium heat and grease well with butter. Set greased ring molds on the griddle and pour batter into each to your desired thickness.
  • While the first side cooks, spoon 1-2 teaspoons of cowboy candy (or maple syrup) onto the top of each cake so it sinks slightly into the batter.
  • Cook until bubbles form on the surface and the edges look set, 3-4 minutes. Remove the ring molds, flip the cakes, and cook until golden on the second side, another 2-3 minutes.
  • Transfer cooked cakes to a plate and repeat with the remaining batter, regreasing the griddle and molds as needed.

Bake Scrambled Eggs

  • Preheat the oven to 325°F. Line a rimmed sheet pan with parchment paper, leaving enough overhang on the sides to lift the eggs out later.
  • Sprinkle the chopped chives evenly over the prepared sheet pan.
  • In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Pour the egg mixture over the chives in the sheet pan.
  • Bake on the center rack for 12 minutes, then rotate the pan 180 degrees and bake for another 10-12 minutes, until the eggs are set and spring back when pressed in the center (22-24 minutes total).
  • Let the eggs cool in the pan at room temperature for 15 minutes.
  • Lift the eggs out of the pan using the parchment overhang, invert onto a cutting board, and peel away the parchment. Cut into 12 even squares.

Assemble the Sando's

  • Layer one griddle cake, one egg square, a slice of cheddar, and an Applegate maple sausage patty, then top with a second griddle cake.
  • Place assembled sandwiches on a baking sheet in a warm oven for 2-5 minutes, just until the cheese melts.
  • Serve warm with maple syrup on the side for dipping.

Notes

Don't have cowboy candy handy? Try just adding jalapenos for a high spice content. I also love to drizzle a tsp of maple syrup into the griddle cakes for a true authentic McGriddle knockoff.
Play around with flavors, I know some chocolate chips or blueberries would also be a fun flavor for the griddle cakes!
Tried this recipe?Let us know how it was!