Easy Sausage Pancake Casserole (Print Version)
# Ingredients:
→ Casserole Base
01 -
455 g breakfast sausage
02 -
240 g complete pancake mix
03 -
360 ml whole milk
04 -
1 large egg
05 -
60 ml unsalted butter, melted
06 -
5 ml vanilla extract
07 -
30 ml maple syrup (optional)
08 -
2.5 ml ground cinnamon (optional)
09 -
115 g shredded cheddar cheese (optional)
10 -
cooking spray or butter for greasing
# Instructions:
01 -
Preheat oven to 190°C. Generously grease a 23 x 33 cm baking dish with cooking spray or butter.
02 -
In a large skillet over medium-high heat, break apart the sausage and cook until browned and fully cooked through. Drain excess fat thoroughly.
03 -
In a large mixing bowl, whisk together pancake mix, milk, egg, melted butter, vanilla extract, and, if using, maple syrup and cinnamon until ingredients are just incorporated. Avoid overmixing; leave some lumps for best texture.
04 -
Pour half of the batter evenly into the prepared baking dish. Distribute the cooked sausage over the surface. If desired, sprinkle shredded cheddar cheese evenly on top.
05 -
Pour the remaining batter over the sausage (and cheese if using), spreading gently to ensure complete coverage.
06 -
Transfer dish to the centre rack and bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the centre emerges clean.
07 -
Allow casserole to rest for 5 minutes before slicing. Serve warm. Drizzle with additional maple syrup if desired.
# Notes:
01 -
Do not overmix the batter; keeping it slightly lumpy ensures a tender result.
02 -
Letting the casserole rest after baking allows it to set, improving sliceability.
03 -
For crispy edges, thoroughly grease the baking dish and scatter extra cheese around the edge before baking.
04 -
Pork sausage can be replaced with turkey sausage, chicken sausage, or crumbled bacon for variation.
05 -
For batch preparation, assemble the dish the day before, cover, and refrigerate; bake with an added 5–10 minutes.
06 -
Leftovers keep refrigerated in an airtight container for up to 3 days. Reheat individual portions as needed.