Description
Pancake and Sausage Casserole is a hearty and delicious breakfast bake that layers fluffy pancakes with savory sausage and a rich egg custard. Perfect for feeding a crowd, this casserole combines sweet and savory flavors in every bite.
Ingredients
Scale
- 8 large pancakes (homemade or store-bought)
- 500g (1 lb) breakfast sausage, cooked and crumbled
- 6 large eggs
- 2 cups milk
- 1 tsp vanilla extract
- 1/4 cup maple syrup (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 180°C (350°F). Grease a 9×13 inch baking dish.
- Cook the breakfast sausage in a skillet over medium heat until browned and cooked through. Drain excess fat.
- Layer half of the pancakes in the bottom of the baking dish.
- Spread the cooked sausage evenly over the pancakes.
- Top with the remaining pancakes.
- In a large bowl, whisk together eggs, milk, vanilla extract, salt, and pepper until well combined.
- Pour the egg mixture evenly over the pancake and sausage layers.
- If using, sprinkle shredded cheddar cheese on top.
- Bake for 40–45 minutes until the custard is set and the top is golden.
- Let rest for 5 minutes before slicing and serving. Drizzle with maple syrup if desired.
Notes
- Use your favorite pancake recipe or pre-made pancakes for convenience.
- Swap breakfast sausage with turkey sausage for a leaner option.
- Add diced vegetables like bell peppers or onions for extra flavor and nutrition.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 180mg
Keywords: pancake casserole, breakfast bake, sausage and pancake casserole, baked breakfast, hearty casserole