Print

Sausage & Pancakes Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm and comforting breakfast casserole made with fluffy pancakes, savory breakfast sausage, eggs, cheddar cheese, and a touch of maple syrup. It is an easy, crowd-friendly dish for weekend breakfasts, brunches, and holiday mornings.

Ingredients

  • 10 cooked pancakes, cut or torn into bite-sized pieces
  • 1 pound breakfast sausage
  • 8 large eggs
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 1/4 cup maple syrup, plus more for serving
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Butter or cooking spray, for greasing the baking dish
  • Chopped fresh parsley or green onions, optional

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Cook the breakfast sausage in a skillet over medium heat, breaking it into bite-sized crumbles. Cook until browned and fully cooked, then drain away excess grease.
  3. Arrange about half of the pancake pieces across the bottom of the prepared baking dish.
  4. Scatter half of the cooked sausage and shredded cheddar over the pancakes. Add the remaining pancake pieces, followed by the remaining sausage and cheese.
  5. In a separate bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, salt, and black pepper until well combined.
  6. Slowly pour the egg mixture evenly over the casserole, making sure the pancake pieces are moistened.
  7. Gently press the pancake pieces into the egg mixture and let the casserole rest for about 10 minutes to absorb some of the custard.
  8. Bake for 35 to 45 minutes, until the center is set and the top is lightly golden. The center should reach 160°F (71°C).
  9. Let the casserole rest for 5 to 10 minutes before slicing. Serve warm with additional maple syrup and optional chopped parsley or green onions.

Notes

  • Slightly firm pancakes work especially well because they maintain their texture after absorbing the egg mixture.
  • The casserole can be assembled, covered, and refrigerated overnight. Allow a little additional baking time when baking it directly from the refrigerator.
  • Frozen pancakes can be used; thaw them enough to cut or tear into pieces before assembling.
  • Hot sausage, jalapeños, red pepper flakes, or Pepper Jack cheese can be added for a spicy variation.
  • For a sweeter variation, add extra maple syrup or fruit such as blueberries, diced apples, or sliced bananas.
  • Cooked bacon, diced ham, chicken sausage, or turkey sausage can replace traditional breakfast sausage.
  • Sautéed bell peppers, onions, mushrooms, or spinach can be added after cooking off excess moisture.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze individual portions for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/sausage-pancakes-casserole/