Description
Pancakes and Sausage Casserole combines breakfast favorites in one delightful baked dish that’ll make your morning complete. Hearty layers of fluffy pancakes and savory sausage come together for a satisfying meal your family will devour.
Ingredients
Scale
Base Layers:
- 8 pancakes
- 1 pound breakfast sausage
- 1 cup shredded cheddar cheese
Egg Custard:
- 6 large eggs
- 1 cup milk
- ½ cup half and half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon maple syrup
Preparation:
- Non-stick spray or butter
- Additional maple syrup
Instructions
- Preheat the oven to 350°F and coat a 9×13-inch baking dish with non-stick spray or butter, ensuring your entire surface is evenly covered.
- Cook 1 pound of breakfast sausage in a large skillet over medium heat, breaking it into small crumbles until fully browned and no pink remains.
- Drain excess grease from the sausage using a paper towel-lined plate to remove unnecessary fat.
- Layer 4-5 pancakes across the bottom of the greased baking dish, creating a complete base without gaps.
- Sprinkle half of the cooked sausage crumbles evenly over the pancake layer, covering the entire surface.
- Optional: Scatter ½ cup shredded cheddar cheese across the sausage layer for extra richness.
- Create a second layer with remaining pancakes directly on top of the first sausage layer.
- Top the second pancake layer with remaining sausage crumbles and additional cheese if desired.
- Whisk 6 large eggs, 1 cup milk, ½ cup half and half, 1 tablespoon maple syrup, ½ teaspoon salt, and ¼ teaspoon black pepper in a separate bowl until completely combined.
- Slowly pour the egg mixture over the entire casserole, ensuring even distribution across all layers.
- Gently press down the top layer with a spatula, allowing the liquid to soak into the pancakes.
- Let the casserole rest for 15 minutes at room temperature to absorb the egg custard.
- Cover the baking dish with aluminum foil and bake for 30 minutes at 350°F.
- Remove foil and continue baking for an additional 15-20 minutes until the top turns golden and the center sets completely.
- Remove from oven and allow the casserole to cool for 10 minutes before slicing and serving with extra maple syrup.
Notes
- Whisk the egg mixture thoroughly to ensure even distribution of flavors and prevent lumps.
- Choose a high-quality breakfast sausage with good seasoning for maximum taste impact.
- Let the casserole rest before baking to help the pancakes absorb the egg mixture completely.
- Serve warm directly from the baking dish for the best texture and temperature.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 468 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 275 mg