Let Me Tell You About This Pancake Sausage Breakfast Casserole
Picture this—it's Sunday morning, my hair's a mess, kids are squabbling over the TV, and I need something that feels a bit special but won't have me chained to the stove (because, let's be real, coffee comes first). That's where this Pancake Sausage Breakfast Casserole waltzes into my kitchen. The first time I made it, I was actually trying to impress my in-laws. Did it work? Well, they asked for seconds and the recipe, so I'll call that a win. Plus, this casserole is so forgiving—if you accidentally pour the batter in slightly lopsided, who's gonna know? Anyway, if you're after a breakfast that tastes like you tried really hard (while you secretly just threw things in a dish), here you go.
Why You'll Love This (Or, At Least, Why I Do)
I make this pretty much any time we've got leftover sausage or the kids beg for "breakfast for dinner" (which is surprisingly often). My family goes a little bonkers for it, especially my youngest, who calls it "breakfast cake." Not gonna lie, sometimes I throw in extra cheese just because it's what I've got lying around. And if you’ve ever tried flipping twenty pancakes for a crowd and felt your patience evaporate, this casserole is a real sanity-saver. Oh! And you only dirty one baking dish. Well, plus a bowl, but who's counting?
Here’s What You’ll Need (And What You Can Swap)
- 8-10 cooked breakfast sausage links, sliced (I sometimes use crumbled sausage if that's all I've got; my neighbor swears by spicy Italian, but I'm not that brave at breakfast.)
- 1 ½ cups pancake mix (Aunt Jemima was my grandma's ride or die, but honestly, anything works. Bisquick, Kodiak, or if you're feeling fancy, make your own.)
- 1 cup milk (Whole, skim, oat... I've even used half & half once when I ran out of everything else. It was decadent.)
- 3 large eggs
- 1 cup shredded cheddar cheese (or that bag of "Mexican blend" lurking in the back of your fridge)
- 2 tablespoons melted butter (sometimes I forget this and, honestly, you probably could too)
- Pinch of salt & pepper
- Optional: chopped green onions, a handful of spinach, or a sprinkle of chopped chives for "color"
How To Make It (With a Few Tangents)
- Preheat your oven to 375°F (190°C). Grab a 9x13 inch casserole dish. I always forget to grease mine—then curse when I have to scrub it later—so, learn from my mistakes and slap on some nonstick spray or butter.
- Scatter the cooked sausage pieces in the bottom of the dish. This is the step where I sometimes sneak a bite or two (for quality control, obviously.)
- In a big bowl, whisk together the pancake mix, milk, eggs, melted butter, salt, and pepper. It’ll look lumpy, but don’t sweat it. If you overmix, it gets a bit tough, so just stir until it’s mostly blended. If it looks weird, that’s normal.
- Pour this wonky-looking mixture over the sausage. Top with shredded cheese. Or, if you’re me, a massive handful, because cheese is happiness.
- Bake uncovered for about 30-35 minutes. If your oven runs hot (like mine), check at 28 minutes. It’s done when it’s puffed up and golden. Jiggle the dish—if it’s set in the middle and not sloshing, you’re good.
- Let it cool 10 minutes. This is the hardest part, I swear. But if you cut too soon, it'll fall apart. (I learned the hard way—impatience is my Achilles' heel.)
Some Notes From My Many Attempts
- If you use pre-cooked frozen sausage links, just zap them in the microwave first. I once forgot, and the center was...well, let's just say "chewy." Not ideal.
- The pancake layer can be a bit dense if you pack it down. So just kind of plop the batter in and smooth it lightly, don’t mash it like mashed potatoes.
- I think this actually tastes better the next day, cold form the fridge. But that might be weird to admit.
Variations I've Tried (Some Good, Some...Hmm)
- Added diced apples and cinnamon for a sweet twist—surprising hit! Kind of like a cross between breakfast and dessert.
- Used turkey sausage once; honestly, it was a bit bland, but maybe my seasoning game was off that day.
- Tried a gluten-free pancake mix (Bob's Red Mill, by the way, here's their site), and it worked fine, though it didn't puff up as much as regular.
- Once, I swapped in bacon instead of sausage. It tasted great, but bacon doesn't distribute as nicely—so pickier eaters may protest.
If You Don’t Have the Equipment, Don’t Sweat It
You really just need a baking dish (9x13-ish, but I’ve crammed it into a round dish when desperate) and a bowl. Don’t have a whisk? Use a fork. No oven mitts? Clean dish towel, just don’t ask how I learned that one the hard way. And if you’re on the hunt, King Arthur Baking has some fun gadgets I drool over, but honestly, nothing fancy is needed here.
How To Store It (If There’s Any Left!)
This keeps in the fridge for 2-3 days, just cover with foil or dump into a container. Reheat slices in the microwave—maybe 45 seconds?—though honestly, in my house it never lasts more than a day. I tried freezing it once and, eh, it got a bit soggy after thawing. Wouldn’t recommend unless you’re really in a bind.
Serving This Thing Up
I like to cut it into big, hearty squares and serve with a drizzle of maple syrup (Canadian habit, what can I say) or a dollop of Greek yogurt if I’m feeling like pretending it’s healthy. My cousin swears by hot sauce, but that’s just chaos to me at breakfast. Oh, and a big mug of coffee is non-negotiable.
Stuff I Learned The Hard Way (AKA Pro Tips)
- I once tried to rush the cooling step—bad plan. It was lava-hot and collapsed all over the plate.
- Don’t overbake! If it’s really brown around the edges, the inside will be dry. Set a timer, trust me.
- Actually, I find it works better if you let the cheese sit on top for the whole bake—melts into this golden blanket that’s just unbeatable.
FAQ (Pulled From Real Life Texts and Group Chats)
- Can I make this ahead? Oh, for sure. You can mix it up the night before, then bake in the morning. I usually give it a quick stir before putting in the oven since the batter settles a bit.
- Can I make it dairy-free or vegan? Erm, I haven’t tried, but if you have a favorite non-dairy milk and cheese, go for it. I’d use veggie sausage too. If you give it a whirl, let me know how it turns out!
- What if I don’t have pancake mix? There’s a DIY pancake mix recipe that’s solid, but honestly, flour, baking powder, a touch of sugar and salt—close enough in a pinch.
- Can I double this for a crowd? Oh, definitely, but use two pans. I tried to squeeze a double batch into one dish and, well, soggy middle city. Not my finest hour.
Anyway, if you give this a try, I’d love to hear if your family hoovers it up as fast as mine does (or if your dog nabs a slice before you get a chance). Happy breakfasting!
Ingredients
- 8 small pancakes (homemade or store-bought)
- 1 pound breakfast sausage, cooked and crumbled
- 6 large eggs
- 1 ½ cups whole milk
- 1 cup shredded cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons melted butter
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with melted butter.
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2Arrange the pancakes in a single layer on the bottom of the prepared baking dish.
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3Evenly sprinkle the cooked and crumbled sausage over the pancakes.
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4In a large bowl, whisk together eggs, milk, salt, and black pepper until well combined.
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5Pour the egg mixture evenly over the pancakes and sausage. Top with shredded cheddar cheese.
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6Bake for 40 minutes, or until the casserole is set and the top is golden brown. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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