Pancake Sausage Casserole Bake
This hearty and slightly sweet casserole combines pancakes and sausage into one golden dish, perfect for busy mornings and reheating throughout the week.
Ingredients
Main Ingredients
- 1 pound breakfast sausage, cooked and crumbled
- 2 cups pancake batter, mixed according to package or your favorite recipe
- 3 large eggs
- 1 cup milk room temperature for better texture
- 1 teaspoon vanilla extract optional for flavor
- 1 tablespoon melted butter plus more for greasing the pan
- 1.5 cups shredded cheddar or Colby Jack cheese divided
- a pinch cinnamon or nutmeg optional for warmth
- to taste salt and pepper
- to serve maple syrup
Instructions
Preparation
- Preheat your oven to 350°F and butter a 9x13 baking dish.
- In a skillet, cook the sausage until browned, then drain the excess fat.
- In a bowl, whisk together the eggs, milk, vanilla, and melted butter.
- Stir in the pancake batter until just combined, being careful not to overmix.
- Fold in half of the cheese and a pinch of cinnamon or nutmeg.
- Scatter the sausage evenly in the greased baking dish, then pour the batter mixture over the top.
- Sprinkle the remaining cheese over the batter.
Baking
- Bake for 28 to 35 minutes until the middle is set and the edges are puffed and golden.
- Let it rest for 5 to 10 minutes before slicing to help the layers set.
Notes
For a make-ahead option, cook the sausage and whisk the wet ingredients the night before. In the morning, stir in the pancake mix, assemble, and bake.