Pancake Sausage Breakfast Bake (Print Version)

# Ingredients:

→ Main Components

01 - 450 g breakfast sausage (pork, turkey, or chicken)
02 - 250 g pancake mix
03 - 300 ml milk (whole or 2% preferred)
04 - 1 large egg
05 - 5 ml vanilla extract
06 - 30 ml melted butter (or neutral oil)
07 - Cooking spray or butter, for greasing the baking dish

→ Optional Additions

08 - 15 ml maple syrup
09 - 2.5 ml ground cinnamon
10 - 120 g shredded cheddar cheese

# Instructions:

01 - Preheat your oven to 190°C. Lightly grease a 23x33 cm (9x13-inch) baking dish with cooking spray or butter.
02 - In a large skillet, cook the breakfast sausage over medium heat. Break it into small crumbles as it cooks until thoroughly browned. Drain any excess fat from the pan.
03 - In a spacious mixing bowl, whisk together the pancake mix, milk, large egg, vanilla extract, and melted butter. If using, incorporate the optional 15 ml maple syrup and 2.5 ml ground cinnamon. Mix until the batter is just combined and appears slightly lumpy.
04 - Pour approximately half of the prepared pancake batter into the greased baking dish, spreading it evenly to form the base layer.
05 - Evenly distribute the cooked sausage crumbles over the first layer of batter. If desired, sprinkle with 60 g of the shredded cheddar cheese.
06 - Carefully pour the remaining pancake batter over the sausage and cheese layer, spreading it gently to cover completely. If desired, sprinkle the remaining 60 g of shredded cheddar cheese over the top.
07 - Bake the casserole uncovered in the preheated oven for 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
08 - For an extra gooey topping, remove the bake from the oven after 25 minutes, sprinkle with any additional cheese you prefer, and return to the oven for an extra 2-3 minutes, or until the cheese is melted and bubbly.
09 - Allow the breakfast bake to rest for 5 minutes before slicing it into 6 to 8 portions and serving warm. This casserole pairs wonderfully with extra maple syrup, fresh fruit, or yogurt.

# Notes:

01 - Make-Ahead: This casserole can be assembled the night before. Cover and refrigerate, then bake in the morning, adding approximately 5 minutes to the bake time if cold.
02 - Sausage Swaps: Experiment with different types of breakfast sausage such as turkey, chicken, chorizo, or maple-flavored varieties for diverse flavor profiles.
03 - Cheese Ideas: Consider using other cheeses like pepper jack for a spicy kick, mozzarella for stretchiness, or parmesan for a savory depth.
04 - Topping Crunch: For added texture, sprinkle cornflakes or panko breadcrumbs over the top before baking.
05 - Vegetarian Adaptation: To make this dish vegetarian, substitute the sausage with sautéed mushrooms, bell peppers, or spinach. You can also add plant-based sausage alternatives or seasoned tofu for protein.
06 - Maple Glaze Finish: Enhance the sweetness and presentation by brushing the finished casserole with warm maple syrup just before serving.
07 - Serving Suggestions: This breakfast bake is excellent paired with a fresh fruit salad, yogurt parfaits, or crispy breakfast potatoes.
08 - Storage: Refrigerate any leftovers in an airtight container for up to 3 days.
09 - Reheating: Individual slices can be reheated in the microwave for 45-60 seconds, or baked at 175°C (350°F) for 10-15 minutes until warmed through.
10 - Freezing: For longer storage, freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before reheating as directed.

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