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This layered breakfast casserole brings together everyone's morning favorites - fluffy pancakes and tasty sausage - all in one easy dish. It's my go-to when family stays over or during holiday mornings, letting me serve up something that feels special without spending hours in the kitchen.
I came up with this breakfast idea when my in-laws were staying for the weekend and I wanted something impressive that wouldn't keep me cooking all morning. These days it's our must-have holiday breakfast tradition, and everyone hangs around the table grabbing seconds instead of rushing off to unwrap presents.
What You'll Need
- Breakfast sausage: Forms the hearty base; pick mild or spicy based on what your family likes
- Pancake mix: Makes prep quicker without losing taste; try to get one without too many extras added
- Whole milk: Adds creaminess to the pancake parts; you can use skim but it won't be as soft
- Large egg: Holds everything together; warm it up before using for best mixing
- Vanilla extract: Gives depth and warmth; real vanilla works better than imitation
- Melted butter: Makes pancake layers richer; unsalted lets you control the saltiness
- Maple syrup: Adds gentle sweetness throughout; go for real maple instead of breakfast syrup
- Ground cinnamon: Brings cozy spice flavor; grinding your own makes it smell amazing
- Shredded cheddar cheese: Creates yummy savory spots; medium or sharp gives best flavor
- Cooking spray: Keeps food from sticking; sprays made with grapeseed or avocado oil work great
Putting Together Your Breakfast Bake
- Get Your Oven Ready:
- Start by warming your oven to 190°C, giving it at least 15 minutes to heat up properly. During this time, spray your baking dish thoroughly with cooking spray, paying extra attention to the corners since that's where sticking usually happens.
- Get The Sausage Ready:
- Put your breakfast sausage in a pan on medium heat, breaking it into little pieces as it cooks. Keep cooking for 7-9 minutes until you don't see any pink and the edges start to get a bit crispy. Put it on paper towels afterward to soak up extra fat that might make your casserole too greasy.
- Mix Up The Pancake Part:
- In a big bowl, throw together pancake mix, milk, egg, vanilla, butter, maple syrup, and cinnamon. Stir it gently for about 20 seconds until just mixed. Don't worry about small lumps - they'll disappear while baking. Too much mixing will make tough pancakes anyway.
- Build Your Breakfast Layers:
- Pour half your batter into the greased dish and spread it out evenly. Scatter your cooked sausage pieces all over the batter, making sure they reach every edge. If you're using cheese, sprinkle it over the sausage to create a tasty middle section. Pour the rest of the batter on top and gently spread it to cover all the sausage and cheese.
- Bake Until It Looks Perfect:
- Put the dish on the middle rack and bake for 25-30 minutes. You'll know it's done when the top turns a nice golden brown and feels springy when you touch it lightly. Stick a toothpick in the middle - it should come out clean or with just a few crumbs, but not wet batter.
- Let It Cool A Bit:
- After taking it out of the oven, wait 5 minutes before cutting. This waiting part is super important as it lets everything settle so you can cut nice, clean squares. Slice it up and serve with warm maple syrup for pouring over the top.
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The breakfast sausage really makes this dish stand out. I stumbled on this idea during a snowy weekend when we couldn't get to our favorite pancake spot. My husband actually said it was better than the restaurant version, and now instead of heading to the local diner for Sunday breakfast, we gather around our dining table where everyone can't wait to get their share of this cozy morning treat.
Prep It Ahead Of Time
I created this breakfast dish with hectic mornings in mind. You can cook the sausage up to two days early and keep it in the fridge in a sealed container. For the easiest morning ever, put the whole thing together the night before. Just mix the pancake batter, layer everything in your greased dish, cover it tightly with plastic wrap, and stick it in the fridge overnight. In the morning, take it out while your oven heats up, then add about 5 extra minutes to the cooking time since it'll be cold from the fridge.
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Tasty Twists
The basic version is great, but you can get creative too. For a mix of sweet and savory, toss in a cup of chopped apple with the sausage layer - firm types like Honeycrisp or Granny Smith work best. To make it taste like those famous McGriddles, mix 2 tablespoons of maple syrup right into the sausage while it's cooking. Want something spicier? Add 1/4 cup of chopped jalapeños and swap the cheddar for pepper jack cheese. In fall, try using pumpkin pie spice instead of cinnamon and mix 1/3 cup of pumpkin puree into the pancake batter for a seasonal touch.
What To Serve With It
This breakfast bake goes well with lots of different sides. Try it with a bowl of fresh cut fruit for something cool and refreshing next to the warm casserole. A small arugula salad with just lemon juice and olive oil gives a peppery bite that cuts through the richness. For special occasions, put out different warm syrups beyond just maple, like blueberry, strawberry, or cinnamon butter. When serving for brunch, add mimosas or spicy Bloody Marys for the grown-ups and fresh orange juice for the kids.
Keeping Leftovers
After it's completely cool, cut any leftover breakfast bake into single servings and keep them in sealed containers in your fridge for up to 3 days. To store longer, wrap each piece in plastic wrap, then foil, and freeze for up to 2 months. To warm up refrigerated pieces, microwave them for 45 seconds to a minute. For frozen portions, either thaw them in the fridge overnight then microwave, or heat them straight from frozen in a 350°F oven for about 15 minutes. Don't microwave too long or the pancake parts will get tough.
Frequently Asked Questions
- → Which sausage is a good choice?
Mild or spicy breakfast sausage is ideal. Lighter options like turkey or chicken sausage also work great!
- → Can I make it the day before?
Sure! Assemble it, refrigerate overnight, then pop it in the oven fresh the next morning.
- → What if I don't have pancake mix?
No worries! Make your own with flour, a pinch of salt, sugar, and some baking powder. Quick and simple!
- → Can vegetables go into the mix?
Of course! Diced peppers, spinach, or onions are delicious add-ins to sneak in some veggies.
- → How do I save leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Warm them up in the oven or microwave before eating.