Pancake Sausage Breakfast Bake (Print Version)
# Ingredients:
→ Main Components
01 -
450 grams breakfast sausage (mild, spicy, or flavored)
02 -
375 grams pancake mix
03 -
360 millilitres whole milk
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
28 grams melted butter
07 -
2 tablespoons pure maple syrup (optional)
08 -
0.5 teaspoon ground cinnamon
09 -
115 grams shredded cheddar cheese
→ For Baking Dish
10 -
Cooking spray or softened butter for greasing
# Instructions:
01 -
Preheat the oven to 190°C.
02 -
Grease a 23x33 centimetre baking dish with cooking spray or softened butter, ensuring all sides are well coated.
03 -
In a skillet over medium heat, cook breakfast sausage, breaking it into small crumbles. Sauté until sausage is fully cooked and no longer pink, then drain excess fat.
04 -
In a large mixing bowl, whisk together pancake mix, whole milk, eggs, vanilla extract, melted butter, maple syrup (if using), and ground cinnamon until ingredients are just combined. The batter should remain slightly lumpy.
05 -
Pour half of the pancake batter into the prepared baking dish, spreading it into an even layer.
06 -
Distribute the cooked sausage evenly over the batter, followed by an even layer of shredded cheddar cheese.
07 -
Pour the remaining pancake batter over the sausage and cheese, ensuring the filling is fully covered.
08 -
Transfer the baking dish to the oven. Bake for 25–30 minutes until the surface is golden brown and a toothpick inserted in the centre comes out clean.
09 -
Allow to cool for at least 5 minutes before slicing and serving. For an extra touch, drizzle with additional maple syrup if desired.
# Notes:
01 -
Turkey sausage, vegetarian sausage, or Italian sausage may be substituted for different flavours.
02 -
Plant-based milks such as almond or oat milk can replace whole milk.
03 -
Alternate cheeses like Monterey Jack, mozzarella, or pepper jack provide variety.
04 -
The bake can be assembled in advance, refrigerated overnight, and baked fresh.
05 -
Pair with fruit, yoghurt, hash browns, or a light salad for a complete meal.
06 -
Leftovers should be cooled completely, covered, and refrigerated for up to 3 days, or frozen for up to 1 month. Reheat slices in the oven after thawing.