This Sausage Pancake Breakfast Casserole is a hearty and tasty dish that combines fluffy pancakes and savory sausage. Perfect for feeding a crowd, it’s like brunch in one delicious bite!
You can’t go wrong with syrup drizzled on top. Seriously, who doesn’t love a sweet and savory combo? I often make this for special occasions, but it’s too good to save just for holidays!
Key Ingredients & Substitutions
Breakfast Sausage: You can choose between mild or spicy sausage based on your taste. If you’re looking for a healthier option, turkey or chicken sausage works great, too. I personally love the flavor of sausage links, but crumbles are easier to work with in this casserole.
Eggs: Large eggs are key for making the casserole fluffy. If you need a dairy-free or vegan option, consider using an egg replacer or flax eggs (1 tablespoon flaxseeds + 2.5 tablespoons water) for each egg.
Pancake Mix: Store-bought mix is super convenient, but you can make your own with flour, baking powder, and a pinch of salt. For a gluten-free version, almond flour or a gluten-free pancake mix works well.
Cheddar Cheese: While shredded cheddar brings a nice flavor, feel free to swap it for mozzarella, feta, or even leave it out for a lighter dish. I sometimes add a sprinkle of parmesan for an extra kick!
How Do I Ensure My Casserole Bakes Evenly?
Baking the casserole evenly can be challenging, but here are a few tips:
- Make sure to preheat the oven fully before placing the casserole inside. This helps it cook consistently.
- Spread the pancake batter evenly in the dish to ensure all parts cook at the same rate.
- Check the casserole a few minutes before the suggested time. If the top is getting too brown, cover it lightly with aluminum foil.
Let it cool slightly before cutting it into squares, as this helps it hold its shape better. Enjoy a slice with maple syrup for that perfect sweet and savory mix!
Sausage Pancake Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 pound breakfast sausage (mild or spicy, as preferred)
- 6 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups pancake mix (store-bought or homemade)
- 1 cup shredded cheddar cheese (optional)
For Serving:
- Maple syrup
- Fresh parsley or chives, chopped, for garnish (optional)
How Much Time Will You Need?
This dish will take about 15 minutes to prep, plus 45-50 minutes of baking. Make sure you allow a few minutes to cool before cutting so you can serve it up nice and neatly! In total, you’re looking at about 1 hour and 15 minutes for a warm and satisfying breakfast casserole.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab a 9×13 inch baking dish or casserole pan and grease it well with cooking spray or butter to prevent sticking.
2. Cook the Sausage:
In a skillet over medium heat, cook the breakfast sausage until it’s browned and fully cooked. Make sure to break it apart into small crumbles as it cooks. After it’s done, drain any excess fat and set the sausage aside to cool slightly.
3. Mix the Egg Mixture:
In a large mixing bowl, whisk together the eggs, milk, vanilla extract, salt, and black pepper until everything is well combined. This will be the base for your casserole!
4. Add the Pancake Mix:
Carefully stir in the pancake mix to the egg mixture. Don’t worry if the batter is thicker than regular pancake batter; that’s just right!
5. Layer the Ingredients:
Spread half of the pancake batter evenly across the bottom of the prepared baking dish. Next, layer the cooked sausage evenly over the batter. If you’re using cheddar cheese, sprinkle half of it over the sausage layer.
6. Pour and Top:
Gently pour the remaining pancake batter over the sausage layer and use a spatula to spread it evenly. If you reserved cheese, sprinkle the rest on top.
7. Bake:
Place the casserole in the oven and bake it for 45-50 minutes or until the top is golden brown and the casserole is set in the middle.
8. Cool and Serve:
Once baked, allow the casserole to cool for a few minutes before cutting it into squares. Serve it warm, drizzled with maple syrup, and garnish with fresh parsley or chives if desired.
This Sausage Pancake Breakfast Casserole is perfect for a weekend breakfast or brunch! It’s delicious, filling, and easy to make ahead if you’re hosting a crowd. Enjoy every bite!
Can I Use Turkey or Chicken Sausage Instead?
Absolutely! Turkey or chicken sausage is a great lower-fat alternative that still provides a fantastic flavor. Just make sure to cook it thoroughly before layering it in the casserole.
Can I Make This Casserole the Night Before?
Yes, you can assemble the casserole the night before! Just cover it tightly with plastic wrap and store it in the fridge. In the morning, bake it straight from the fridge, but you may need to add an extra 5-10 minutes to the baking time.
What Can I Use Instead of Pancake Mix?
If you don’t have pancake mix, you can make your own by mixing 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, and a pinch of salt. Combine these dry ingredients with the wet ingredients as you would with the store-bought mix.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm the squares in the microwave or oven until heated through. You can also freeze leftovers for up to a month—just let them cool completely before placing them in a freezer-safe container!