Description
Pancake Sausage Casserole is a comforting breakfast bake that combines fluffy pancakes with savory sausage, perfect for feeding a crowd or prepping ahead for busy mornings.
Ingredients
- 1 pound breakfast sausage ( turkey or chicken)
- 2 cups pancake mix
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup maple syrup (plus extra for serving)
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons melted butter
- Cooking spray (for greasing the baking dish)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until browned and cooked through. Drain excess grease and set aside.
- In a large mixing bowl, whisk together the pancake mix, milk, eggs, vanilla extract, cinnamon (if using), and maple syrup until smooth.
- Stir the cooked sausage into the pancake batter, ensuring it is evenly distributed. If using shredded cheese, fold it in at this stage.
- Pour the batter into the prepared baking dish, spreading it out evenly. Drizzle the melted butter over the top for added richness.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
- Remove the casserole from the oven and let it cool for 5 minutes before slicing. Serve warm with extra maple syrup on top.
Notes
- Use gluten-free pancake mix for a gluten-free version.
- Add vegetables like sautéed onions or bell peppers for extra nutrition.
- Refrigerate leftovers for up to 3 days or freeze for up to 1 month.
- Reheat in the oven at 350°F for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 8g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 120mg
