Pancake Sausage Casserole
A crowd-pleasing dish that combines the comforting familiarity of pancakes with the savory goodness of breakfast sausage and cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 3 cups pancake mix
- 2½ cups milk
- 3 large eggs
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1½ lbs breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup cream cheese, softened (optional)
- Butter for greasing
- Extra cheese for topping
Instructions
- In a mixing bowl, whisk together the pancake mix, milk, eggs, melted butter, and vanilla extract until smooth.
- Heat a non-stick pan or griddle over medium heat. Pour enough batter to create 6-8 thin pancake rounds. Cook until both sides are golden brown, then set aside to cool slightly.
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In another bowl, mix the shredded cheddar and mozzarella cheeses together.
- Start layering your casserole. Place two pancakes in the greased dish, then top with ⅓ of the cooked sausage and ⅓ of the cheese mixture. Repeat this process until all ingredients are used.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
- Let the casserole rest for about 10 minutes before cutting it into squares. Serve warm and enjoy!
Notes
Feel free to customize the cheese types and add vegetables for a personal twist. Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
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