This snickerdoodle sheet pan breakfast is a simple recipe that combines the classic flavors of snickerdoodle cookies with the convenience of a sheet pan meal. It's the perfect choice for busy mornings, weekend brunches or potluck gatherings. A crunchy cinnamon and sugar topping finishes this breakfast and makes it one that you'll agree is one of the easiest and delicious breakfast recipes to make and eat!
What is a sheet pan breakfast?
Sheet pan meals have made a comeback not only for the ease and convienence of prepping, but for their use of only one dish! Sheet pan meals are also great for feeding large groups easily and inexpensively.
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Ingredients
All you need to make breakfast is:
- Self rising flour
- Cinnamon
- Sugar
- Eggs
- Milk
Instructions
- Preheat oven to 350 degrees. Lightly grease and flour a large cookie sheet pan then set aside.
- In a bowl, stir together the self rising flour, eggs an milk until smooth. You will want the mixture to resemble pancake batter. Pour the mixture into the cookie sheet pan, then smooth evenly in the sheet pan.
- In a bowl, mix together the sugar, cinnamon and water. Drop by tablespoons over the top of the batter in the sheet pan, then use a knife to swirl the mixture throughout the batter.
- In a bowl stir together the cinnamon and sugar. Sprinkle evenly over the top of the sheet pan mixture.
- Bake at 350 degrees for 18-23 minutes or until edges are browned and a toothpick inserted into the center comes out clean. Remove from oven and allow mixture to cool for several minutes before cutting into 20 squares.
Substitutions
This is one of my go to meals for when I have to serve something for a large crowd. It's so versatile and easy to change up one or two ingredients to make it simple for anyone with food allergies or intolerances to enjoy.
- Gluten free: Use gluten free self rising flour.
- Vegan: Substitute plant based milk and egg replacer.
- Dairy free: You will want to substitute dairy free milk.
Eggs
We used Eggland's Best eggs for this recipe. The kids love the stamp on each egg. I love that the stamp means each egg has been inspected and individually tested. And I love that Eggland Eggs are the only eggs that contain six times more vitamin D, double the amount of omega's and B12, and ten times more vitamin E than other eggs.
Storing
If you have any leftovers, store them in an airtight container at room temperature for up to two days. To reheat, simply pop them in the microwave for a few seconds or warm them in a low oven.
You can also freeze the baked snickerdoodle biscuits. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to three months. To reheat, thaw at room temperature and warm in the oven before serving.
Serving suggestions
This snickerdoodle sheet pan breakfast pairs well with a variety of sides. Fresh fruit, yogurt, or a simple fruit salad are great options. You can also serve it with a side of scrambled eggs or breakfast sausage for a heartier meal.
Equipment
You will want to use a sheet pan for this recipe.
FAQ
Yes! Consider drizzling them with a simple icing made from powdered sugar and milk or adding a sprinkle of chopped nuts for added texture.
Absolutely! This recipe is perfect for feeding a crowd. You can easily double or triple the ingredients and use multiple sheet pans to accommodate larger groups.
Snickerdoodle Sheet Pan Breakfast
Equipment
- sheet pan
Ingredients
For the Base:
- 4 cups self rising flour
- 4 whole eggs
- 2-3 cups milk
For the Swirl:
- ⅔ cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon water
For the Topping:
- 1 cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a large cookie sheet pan, then set it aside.
- In a bowl, stir together the self-rising flour, eggs, and milk until the mixture is smooth and resembles pancake batter.
- Pour the batter into the prepared cookie sheet pan, spreading it evenly.
- In another bowl, mix together the sugar, cinnamon, and water. Drop this mixture by tablespoons over the batter in the sheet pan. Use a knife to swirl it throughout the batter.
- In a separate bowl, stir together the cinnamon and sugar. Sprinkle this evenly over the top of the batter in the sheet pan.
- Bake in the preheated oven for 18-23 minutes, or until the edges are browned and a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the mixture to cool for several minutes before cutting into 20 squares.
Notes
Nutrition
This post is sponsored by Eggland's Best. All opinions are my own.
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