Pancake Sausage Casserole
A delightful fusion of pancakes and breakfast sausage baked into a comforting casserole, perfect for brunch.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (with substitution)
Ingredients
Scale
- 3 cups pancake mix
- 2½ cups milk
- 3 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1½ lbs breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese, softened (optional)
- Butter for greasing
- Extra cheese for topping
Instructions
- In a mixing bowl, whisk together pancake mix, milk, eggs, melted butter, and vanilla extract until smooth.
- Heat a non-stick pan or griddle over medium heat. Pour enough batter to form 6-8 thin pancake rounds (about 8-9 inches in diameter). Cook until golden brown on both sides, then set aside to cool slightly.
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a separate bowl, mix together the cheddar and mozzarella cheeses.
- Begin layering your casserole: place two pancakes in the greased dish, then top with ⅓ of the cooked sausage and ⅓ of the cheese mixture. Repeat the layering until all ingredients are used.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Once out of the oven, let the casserole rest for 10 minutes. Cut it into squares and serve warm.
Notes
For extra flavor, drizzle with maple syrup or add a splash of hot sauce. Can also be paired with fresh fruit or yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Find it online: https://www.topchoicerecipes.com/pancake-sausage-casserole-2/