Breakfast Pancake Roll
Adapted from Sandra Lee
1 1/2 cups pancake mix
1 1/4 cups milk
10 eggs, divided
2 teaspoons sugar
1 package diced ham
1/2 cup shredded cheddar cheese
Preheat oven to 450 degrees.
Line a 10 x 15 inch jelly roll pan with parchment paper and spray with cooking spray.
Stir together pancake mix, milk, 2 eggs, and sugar. Pour into jelly roll pan and bake for 8-10 minutes.
Cool for 5 minutes.
Invert cake onto a kitchen towel. Carefully peel parchment paper off of cake. Starting with short end roll up cake, jelly roll style in the towel and set aside.
With remaining eight eggs cook in skillet with salt, pepper and diced ham until scrambled. Add cheese and cook to melt.
Unroll cake and spread egg mixture evenly onto cake. Roll cake back up jelly roll style.
Serve with maple syrup.
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