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Sausage Pancake Breakfast Casserole

Enjoy a delightful blend of fluffy pancakes and savory breakfast sausage baked into a perfect casserole, making it an ideal dish for family gatherings or cozy mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound breakfast sausage (halal) Can substitute with ground turkey or chicken sausage.
  • 8 pieces pancakes (store-bought or homemade) Homemade pancakes can be made during the sausage cooking.
  • 6 pieces eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 cup shredded cheese (cheddar or a blend)
  • Maple syrup (for serving) Drizzle on top when serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a skillet over medium heat, brown the breakfast sausage until fully cooked, about 8 to 10 minutes. Crumble it as it cooks for even distribution.
  3. If using homemade pancakes, make them while the sausage cooks. If using store-bought, heat them slightly to make them more pliable.
  4. In a large bowl, whisk together the eggs, milk, vanilla extract, and baking powder until smooth.
Assembly and Baking
  1. In a greased 9x13 inch baking dish, layer the pancakes on the bottom.
  2. Evenly distribute the cooked sausage over the pancakes.
  3. Pour the egg mixture on top, then layer the shredded cheese over everything.
  4. Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and the egg is set.
Serving
  1. Let the casserole cool for a few minutes before slicing. Serve warm with maple syrup drizzled on top.

Notes

This casserole stores well in the fridge for up to 3 days or can be frozen for up to a month. To reheat, warm slices in the microwave or cover with foil in the oven at 350°F for about 15-20 minutes.