Pancake Sausage Casserole Bake
A cozy and crowd-pleasing breakfast casserole combining fluffy pancakes, savory sausage, and a creamy egg custard, topped with maple syrup.
Ingredients
Main Ingredients
- 1 lb breakfast sausage Use turkey, chicken, or plant-based sausage.
- 6 pieces pancakes Leftover or freshly made from any recipe.
- 4 large eggs
- 2 cups milk Can use low-fat or dairy-free alternatives.
- 1 teaspoon vanilla extract
- 1 cup shredded cheese Optional; cheddar or mozzarella recommended.
- Maple syrup For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Cook the breakfast sausage in a skillet over medium heat until browned and cooked through, about 7-10 minutes.
- Cut pancakes into quarters.
- In a large bowl, whisk together the eggs, milk, and vanilla extract until smooth.
Assembly
- In the greased baking dish, layer half of the pancake quarters, followed by half of the cooked sausage, and half of the cheese (if using).
- Repeat with the remaining pancakes, sausage, and cheese.
- Pour the egg mixture over the layered pancakes and sausage, ensuring even coverage.
Baking
- Bake for 30-35 minutes, until the eggs are set and the top is lightly golden.
- Let it sit for 5-10 minutes before slicing. Serve warm with maple syrup.
Notes
For meal prep, assemble the casserole the night before and refrigerate. Allow 5-10 extra minutes if baking from cold.