Print

Pancake Sausage Breakfast Bake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty breakfast casserole combining fluffy pancakes, savory sausage, and a rich custard baked to golden perfection, perfect for weekend brunch or make-ahead meals.

Ingredients

  • Pancake batter (homemade or store-bought)
  • Breakfast sausage (bulk or links, cooked and crumbled)
  • 4 large eggs
  • 1 1/2 cups milk
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Butter (for greasing the baking dish)

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter.
  2. Prepare pancake batter according to your preferred recipe or package instructions.
  3. Pour the batter onto a greased griddle or skillet, cooking pancakes until just done but still soft. Set aside to cool slightly, then cut into bite-sized pieces.
  4. Cook the breakfast sausage in a skillet until browned and cooked through, then drain excess fat.
  5. Spread half of the pancake pieces evenly in the bottom of the prepared baking dish. Layer the cooked sausage over the pancakes, then top with the remaining pancake pieces.
  6. In a mixing bowl, whisk together eggs, milk, maple syrup, vanilla extract, and a pinch of salt until combined.
  7. Pour the egg mixture evenly over the pancake and sausage layers in the baking dish, pressing down gently to ensure everything is soaked.
  8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the custard is set and the top is lightly golden.
  9. Let the bake cool for 5 minutes before serving.

Notes

  • Can substitute maple syrup with honey or brown sugar.
  • Use spicy sausage or add sautéed bell peppers and onions for extra flavor.
  • Add fresh or frozen berries between layers for a fruity twist.
  • Replace pancake batter with French toast batter for richer flavor.
  • Use dairy-free milk and egg substitutes to make vegan-friendly.
  • Store leftovers in an airtight container in the fridge up to 3 days.
  • Reheat covered in oven at 350°F (175°C) for 15-20 minutes for best texture.
  • Assemble the night before and refrigerate for convenient morning baking.
  • Gluten-free version possible with gluten-free pancake mix and sausage.

Nutrition

Find it online: https://deliciousyum.com/pancake-sausage-breakfast-bake/