Fluffy pancake batter bakes into a golden, custard-like layer over savory sausage, creating the ultimate sweet-and-salty brunch dish. Perfect for feeding a crowd or meal-prepping lazy weekends!
Table of Contents
Ingredients
- 1 lb breakfast sausage (spicy or mild)
- 1 box pancake mix (or 2 cups homemade batter)
- 1¼ cups milk
- 1 large egg
- ¼ cup maple syrup + extra for drizzling
- 1 tsp vanilla extract
- ½ cup shredded cheddar cheese (optional)
- ½ tsp salt
- ½ tsp black pepper
- Butter or oil (for greasing)
Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins
Calories: ~300 per serving | Servings: 8
Instructions
1. Prep Oven & Dish
- Preheat oven to 350°F (175°C). Grease a 9×13-inch casserole dish with butter or oil.
2. Cook Sausage
- In a skillet over medium heat, cook sausage until browned (5–7 minutes), breaking it into crumbles. Drain grease and set aside.
3. Make Pancake Batter
- In a bowl, whisk pancake mix, milk, egg, maple syrup, vanilla, salt, and pepper until smooth.
4. Assemble Casserole
- Spread cooked sausage evenly in the greased dish.
- Pour batter over sausage, covering it completely.
- Sprinkle cheese on top (if using).
5. Bake
- Bake 30–35 minutes until golden and set (toothpick comes out clean).
6. Serve
- Cool 5 minutes, then slice into squares. Drizzle with extra maple syrup!
Pro Tips & Variations
- Add veggies: Stir in diced bell peppers, onions, or spinach.
- Sweet twist: Mix in blueberries, chocolate chips, or sliced bananas.
- Make ahead: Assemble the night before and refrigerate. Bake in the morning!
- Crispy bacon: Swap sausage for cooked bacon crumbles.
Storage
- Fridge: Keep leftovers covered for up to 3 days. Reheat in the microwave.
- Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight before reheating.
Serve with fresh fruit, scrambled eggs, or a dollop of whipped cream for a brunch-worthy meal!
