Pancake Sausage Casserole
Ingredients
For the Pancake Layer:
- 1 cup pancake mix like Bisquick or homemade pancake batter
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract optional, for sweetness
For the Sausage Layer:
- 1 lb breakfast sausage cooked and crumbled
- Optional: Diced bell peppers onions, or mushrooms
For the Egg Layer:
- 6 large eggs
- ½ cup milk
- Salt and pepper to taste
- 1 cup shredded cheddar cheese optional but highly recommended
Substitutions and Variations:
- Use turkey sausage or plant-based crumbles for a lighter option.
- Try Monterey Jack pepper jack, or mozzarella for a cheese swap.
- Add spinach or kale for a veggie boost.
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Cook the Sausage
- In a large skillet, cook breakfast sausage over medium heat until browned and crumbled. Drain any excess fat. Set aside.
Step 3: Make the Pancake Batter
- In a bowl, whisk together the pancake mix, 1 cup milk, 2 eggs, and vanilla extract (if using) until smooth.
Step 4: Assemble the Layers
- Pour the pancake batter into the prepared baking dish and spread evenly.
- Sprinkle the cooked sausage over the batter. Add any optional veggies here.
Step 5: Mix the Egg Topping
- In another bowl, whisk together 6 eggs, ½ cup milk, salt, and pepper. Pour this mixture evenly over the sausage layer.
Step 6: Top with Cheese
- Sprinkle shredded cheddar cheese evenly over the top.
Step 7: Bake
- Bake for 35–40 minutes, or until the casserole is puffed, golden, and set in the center.
Step 8: Cool and Serve
- Let the casserole rest for 5–10 minutes before slicing and serving.
Notes
- Use Pre-Cooked Sausage: Saves time on busy mornings.
- Rest Before Slicing: Helps the layers set and hold together.
- Make Ahead: Assemble the night before and refrigerate until morning.
- Customize Easily: Mix and match meats, cheeses, and vegetables.