Pancake Sausage Casserole
A delightful blend of fluffy pancakes and savory sausage baked together for a comforting breakfast treat.
Servings: 6 servings
Calories: 480kcal
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 2 cups pancake mix
- 1.25 cups milk
- 1 large egg
- 0.5 tsp vanilla extract
- 1 lb breakfast sausage, cooked and crumbled
- 0.5 cup maple syrup
- 0.5 cup shredded cheddar cheese (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C) and greasing a 9x13-inch baking dish to ensure it doesn't stick.
- Mix Ingredients: In a large bowl, whisk together the pancake mix, milk, egg, and vanilla extract until smooth and thoroughly combined.
- Layer the Batter: Pour half of the pancake batter into the greased dish, spreading it evenly.
- Add the Sausage: Sprinkle the cooked and crumbled breakfast sausage over the pancake batter layer.
- Drizzle Maple Syrup: Drizzle maple syrup generously over the sausage, infusing it with sweetness.
- Cheese Time (Optional): If you’re feeling cheesy, sprinkle shredded cheddar cheese over the sausage layer.
- Top It Off: Pour the remaining pancake batter over the top, covering the sausage and syrup.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and set in the center.
- Cool and Serve: Once done, let the casserole cool slightly for easier slicing. Serve warm with extra maple syrup on the side!
Notes
Leftover Pancake Sausage Casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the microwave or place it back in the oven at 350°F (176°C) for about 10-15 minutes until heated through.
Nutrition
Calories: 480kcal | Fat: 22g