Sheet Pan Biscuit Breakfast Sandwiches

Step 1

Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Step 2

On the prepared baking sheet, arrange the biscuits in a 3x4 rectangle with the sides of the biscuits touching. Bake until tall and golden brown, 30 to 35 minutes. Allow to cool while preparing the other ingredients.

Step 3

Meanwhile, in a small bowl, combine the mayonnaise, mustard, and honey.

Step 4

In a large nonstick skillet over medium heat, cook the sausage and onion, stirring frequently, until the sausage is no longer pink and the onion is softened, 8 to 10 minutes. Remove the sausage mixture to a plate and wipe out the skillet.

Step 5

In a medium bowl, whisk together 8 eggs, cream cheese, salt, and pepper.

Step 6

In the same nonstick skillet, melt the butter over medium-low heat. Add the eggs and let cook in a single layer for about 30 seconds. Stir, occasionally, for the next 1 to 2 minutes to create large curds of scrambled egg. Once the eggs are set, but still look slightly wet (like soft-scrambled eggs), remove from the heat. Fold in the green onion and immediately transfer to a plate.

Step 7

Using a serrated knife, cut crosswise through all of the biscuits at once to divide the top half from the bottom (keeping the biscuits attached to one another). Place the bottom half of the biscuits on a parchment-line baking sheet. Spread with the mayonnaise mixture, then top with a single layer of sliced cheese. Add the sausage mixture in an even layer, then add the eggs in an even layer. Top the eggs with another single layer of sliced cheese. Top with the top half of the biscuits.

Step 8

In a small bowl, beat the remaining egg. Brush the top of the biscuits with egg wash and sprinkle with everything bagel seasoning. Bake until the biscuits are toasted and the cheese is melted, 10 to 12 minutes. Pull the biscuits apart and serve warm.