Pancake Sausage Breakfast Bake

This Pancake Sausage Breakfast Bake is the ultimate solution for chaotic mornings or lazy weekend brunches where you want something special without the fuss. It brings together all the best parts of breakfast, fluffy pancakes, savory sausage, and melty cheese, into one simple, crowd pleasing casserole.

This became my go to for holiday mornings when I wanted to enjoy coffee with my family instead of flipping pancakes for an hour. Now, the smell of it baking is part of the tradition.

Ingredients

• One pound breakfast sausage: This is the savory heart of the dish so choose a pork, turkey, or even a maple flavored one you really love.
• Two cups pancake mix: A complete mix like Bisquick is a huge time saver and provides a reliable, fluffy texture.
• One and one quarter cups milk: Whole or 2% milk adds richness that water just can't match, making the pancake base more tender.
• One large egg: This acts as the binder, holding the casserole together and adding to the richness.
• One teaspoon vanilla extract: A small amount enhances the sweet pancake flavor and makes the whole dish smell incredible.
• Two tablespoons melted butter: Adds flavor and moisture, ensuring the bake doesn't dry out. You can use a neutral oil, but butter is better.
• One tablespoon maple syrup: This is optional, but it bridges the gap between the sweet pancake and savory sausage.
• One half teaspoon ground cinnamon: Another optional addition that brings a wonderful warmth and aroma.
• One cup shredded cheddar cheese: The sharp flavor cuts through the richness beautifully. Pre shredded is fine, but shredding a block yourself ensures the best melt.

Step by Step Instructions

Prepare the Oven and Sausage:

First things first, get your oven preheating to 375°F. While it's warming up, grease a 9x13 inch baking dish thoroughly with butter or cooking spray. In a large skillet over medium heat, cook the breakfast sausage. Use a wooden spoon or spatula to break it into small, bite sized crumbles as it cooks. Continue cooking until it's nicely browned and cooked through, which usually takes about 8 to 10 minutes. It's crucial to drain off all the excess grease after cooking; otherwise, your bake will be oily. I just tip the pan over a bowl lined with a paper towel.

Mix the Pancake Batter:

In a large mixing bowl, combine the pancake mix, milk, large egg, vanilla extract, melted butter, and if you're using them, the optional maple syrup and cinnamon. Whisk everything together just until it's combined. It’s perfectly fine, and actually preferred, for the batter to be slightly lumpy. Overmixing will develop the gluten and make the pancake base tough instead of fluffy.

Assemble the Casserole:

Now for the fun part. Pour about half of your prepared pancake batter into the greased baking dish. Use a spatula to spread it out into an even layer that covers the entire bottom. Next, sprinkle all of the cooked and drained sausage crumbles evenly over this first layer of batter. If you're using cheese, sprinkle about half of the shredded cheddar on top of the sausage.

Add the Final Layer and Bake:

Gently pour the remaining pancake batter over the sausage and cheese layer. Try to cover as much of the sausage as you can, spreading it carefully to the edges. Sprinkle the rest of the cheese over the top. Place the dish into the preheated oven and bake, uncovered, for about 25 to 30 minutes. You'll know it's done when the top is a beautiful golden brown and a toothpick inserted into the center comes out clean, with no wet batter on it.

Rest and Serve:

Let the bake rest on a wire rack for at least 5 minutes before you slice into it. This allows it to set up, making it much easier to cut into clean squares. Serve warm, with a generous drizzle of maple syrup on top.

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My favorite part is the sausage. Using a high quality, sage filled breakfast sausage completely transforms the dish. The first time I made this for a family gathering, my brother in law, who is notoriously picky, had three servings and asked for the recipe.

Make Ahead and Storage Magic

One of the best things about this recipe is that you can assemble it the night before. Just follow all the steps up to baking, then cover the dish tightly with plastic wrap and refrigerate. The next morning, take it out of the fridge while the oven preheats and add about 5 to 10 extra minutes to the baking time. Leftovers are fantastic, too. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual slices for about 45 to 60 seconds or pop them back in the oven at 350°F for about 10 minutes until warmed through.

Ingredient Swaps and Variations

Don't be afraid to get creative with this bake. You can easily swap the pork sausage for turkey, chicken, or even a spicy chorizo for a bit of a kick. For the cheese, pepper jack would add some heat, while a mild mozzarella or a nutty parmesan would also be delicious. To make a vegetarian version, simply replace the sausage with sautéed vegetables like mushrooms, bell peppers, and spinach. You could also add a plant based sausage crumble to keep that savory protein element.

Perfect Pairings and Serving Ideas

While this casserole is a complete meal on its own, it plays well with others. For a full brunch spread, I love to serve it alongside a fresh fruit salad to add a bright, acidic contrast to the rich bake. A simple bowl of yogurt with granola or a side of crispy breakfast potatoes also makes for a wonderful pairing. And of course, you can't go wrong with a hot pot of coffee or a glass of fresh orange juice.

Resist the urge to whisk the batter until it's perfectly smooth. A few lumps are the secret to a tender, fluffy pancake texture, just like with regular pancakes.

Frequently Asked Questions

→ What kind of sausage should I use?

You can use pork, turkey, chicken, or even maple-flavored sausage. Chorizo also works great for a spicier kick.

→ Can I make this bake ahead of time?

Yes! Assemble the bake the night before, refrigerate, and bake in the morning. Add 5 minutes to the bake time if cold.

→ What other cheeses can I use?

Pepper jack, mozzarella, or parmesan cheese are all delicious options. Choose your favorite or use a combination.

→ How do I store leftovers?

Refrigerate leftovers for up to 3 days in an airtight container. Reheat in the microwave or oven.

→ Can I freeze this breakfast bake?

Yes, freeze individual slices for up to 2 months. Thaw overnight in the refrigerator and reheat.

→ What are some vegetarian alternatives?

Sautéed mushrooms, bell peppers, or spinach make great substitutes for sausage. Use plant-based sausage or seasoned tofu for added protein.