Description
Pancake Sausage Casserole: A hearty breakfast dish with fluffy pancakes, savory sausage, and gooey cheese. Quick, comforting, and crowd-pleasing.
Ingredients
Scale
- 1 pound (450g) breakfast sausage (regular or maple-flavored)
- 2 cups (240g) all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 cups (480ml) milk
- 2 large eggs (for pancake batter)
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- 6 large eggs (for custard)
- 1½ cups (360ml) whole milk (for custard)
- ½ cup (120ml) pure maple syrup
- 2 tablespoons melted butter
- ½ teaspoon cinnamon (optional)
- ½ cup (60g) chopped pecans (optional)
Instructions
- Step 1: Make the Pancakes In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine 2 cups milk, 2 eggs, oil, and vanilla. Pour the wet ingredients into the dry ingredients and stir just until combined (a few lumps are fine). Heat a griddle or large skillet over medium heat and lightly grease. Pour ¼ cup batter for each pancake and cook until bubbles form on top, about 2-3 minutes. Flip and cook another 1-2 minutes. You want them slightly undercooked. Set aside to cool slightly, then cut into 1-inch squares.
- Step 2: Prepare the Sausage In a large skillet over medium heat, brown the sausage, breaking it into small pieces with a wooden spoon. Cook until no pink remains, about 7-8 minutes. Transfer to a paper towel-lined plate to drain excess fat. Your kitchen should be filling with that irresistible savory aroma by now!
- Step 3: Create the Custard Mixture In a large bowl, whisk together the 6 eggs, 1½ cups milk, maple syrup, melted butter, and cinnamon if using. Make sure everything is thoroughly combined to create a smooth, sweet custard that will bind everything together while adding incredible flavor.
- Step 4: Assemble the Casserole Grease a 9×13-inch baking dish. Layer half of the pancake pieces on the bottom, followed by half of the cooked sausage. Repeat with remaining pancakes and sausage. Slowly pour the custard mixture over everything, gently pressing down to ensure all pancake pieces get soaked. If using pecans, sprinkle them over the top. At this point, you can cover and refrigerate overnight, or bake immediately.
- Step 5: Bake to Perfection Preheat your oven to 350°F (175°C). If the casserole has been refrigerated, let it sit at room temperature for 20 minutes before baking. Bake uncovered for 45-50 minutes until the center is set and the top is golden brown. The casserole should be slightly puffed and a knife inserted in the center should come out clean. Let rest for 10 minutes before serving to allow it to set completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 450 calories
- Sugar: 18 grams
- Sodium: 850 mg
- Fat: 28 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 1 gram
- Protein: 15 grams
- Cholesterol: 215 mg