Pancake Sausage Casserole: A Breakfast Delight You’ll Love!
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A delicious and hearty breakfast casserole combining pancakes and sausage, perfect for feeding a crowd.
- Author: Lorenzo Bonucci
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- 8 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups pancake mix
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/4 cup maple syrup (plus extra for serving)
- Butter or cooking spray (for greasing the baking dish)
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk together the eggs, milk, vanilla extract, baking powder, and salt until well combined.
- Gradually add the pancake mix to the egg mixture, stirring until just combined (do not overmix).
- Fold in the cooked and crumbled sausage and shredded cheddar cheese.
- Pour the batter into the prepared baking dish, spreading it evenly. Drizzle the maple syrup over the top.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and lightly golden on top.
- Allow to cool for a few minutes before slicing into squares and serving warm with additional maple syrup if desired.
Notes
- For a sweeter twist, consider adding chocolate chips or blueberries to the batter before baking.
- You can also substitute the breakfast sausage with turkey sausage or a plant-based alternative for a lighter option.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 300mg