Pancake Sausage Casserole
A delightful dish that transforms breakfast favorites into a savory casserole, perfect for any meal.
Ingredients
Pancake Batter
- 3 cups pancake mix
- 2.5 cups milk
- 3 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Filling and Toppings
- 1.5 lbs breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup cream cheese, softened (optional) For extra richness
- Butter for greasing
- Extra cheese for topping Optional
Instructions
Make the Pancake Batter
- In a mixing bowl, combine pancake mix, milk, eggs, melted butter, and vanilla extract. Mix until smooth.
Cook the Pancakes
- Heat a non-stick pan or griddle over medium heat. Pour batter into the pan to make 6-8 thin pancakes (about 8-9 inches in diameter). Cook until golden brown on both sides and set aside to cool slightly.
Preheat the Oven
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
Mix the Cheese
- In a bowl, mix together shredded cheddar cheese and mozzarella cheese. Set aside for layering.
Layer the Casserole
- Start layering in the baking dish: Place 2 pancakes, then ⅓ of the cooked sausage, followed by ⅓ of the cheese mixture. Repeat this twice more.
Top with Pancakes, Sausage, and Cheese
- Finish with the remaining pancakes, sausage, and cheese on the top layer.
Bake the Casserole
- Cover the dish with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Cool and Serve
- Let the casserole rest for 10 minutes before cutting into squares. Serve with maple syrup or hot sauce.
Notes
Store leftover casserole in the fridge for up to three days or freeze for up to two months. Reheat at 350°F for about 10 minutes or in an air fryer at 350°F for 5-7 minutes.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 1gSugar: 5g
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