Description
This Pancake Sausage Casserole is a delightful twist on a classic breakfast dish. With savory sausage, fluffy pancake batter, and gooey cheddar cheese, this make-ahead bake is perfect for feeding a crowd or meal prepping for the week ahead.
Ingredients
Scale
Sausage:
- 1 pound breakfast sausage, cooked and crumbled
Pancake Batter:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup shredded cheddar cheese
- 1/4 cup maple syrup (plus extra for serving)
Additional:
- Nonstick cooking spray
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Cook and crumble the sausage in a skillet, then set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, beat eggs, then add milk, melted butter, and vanilla extract. Pour into dry ingredients and stir.
- Add Remaining Ingredients: Fold in cooked sausage, cheese, and maple syrup.
- Bake: Pour batter into the baking dish and bake for 35–40 minutes until golden and set.
- Serve: Let cool for 5 minutes before slicing and serving warm with maple syrup.
Notes
- Try using maple sausage for added flavor.
- Experiment with different cheeses like Monterey Jack or pepper jack.
- Leftovers can be refrigerated for up to 4 days and reheated in the microwave or oven.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 7g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 115mg
