Tools You’ll Need
- 2–3 mixing bowls
- 9×13-inch baking dish
- Whisk
- Spatula or spoon
- Measuring cups and spoons
- Oven
Instructions
1. Preheat & Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
2. Prepare Pancake Base
In a bowl, whisk together pancake mix, 1 cup of milk, 2 eggs, and vanilla extract (if using). Pour the batter into your baking dish.
3. Add the Sausage Layer
Evenly spread the cooked sausage over the batter. Add optional vegetables for more flavor and color.
4. Egg Layer
In another bowl, whisk 6 eggs, 1/2 cup of milk, salt, and pepper. Gently pour this mixture over the sausage and veggie layer.
5. Add Cheese (Optional)
Top with shredded cheddar cheese for a melty, golden finish.
6. Bake
Bake for 35–40 minutes, or until the eggs are set and the top is lightly golden. Let rest for 5–10 minutes before serving.
Why You’ll Love It
- Combines sweet and savory flavors
- One-pan meal—minimal cleanup
- Customizable with different veggies or meats
- Great for prepping ahead
- Freezer-friendly for busy mornings
Common Mistakes & Fixes
- Thick Pancake Batter? Thin it with extra milk until pourable.
- Still Raw in the Middle? Test with a knife. Bake longer if needed in 5-minute intervals.
- Overcooked? Pull it out once the eggs are just set and the top is golden.
- Raw Sausage? Always pre-cook the sausage for food safety.
- Too Many Veggies? Use moderate amounts and sauté to reduce moisture.
Serving Ideas
- Pair with fruit salad, sliced avocado, or toast
- Add a drizzle of maple syrup for sweet-savory contrast
- Serve buffet-style for brunch or portion out for grab-and-go mornings
Storage & Reheating
- Fridge: Store in an airtight container up to 4 days
- Freezer: Wrap slices individually and freeze for up to 2 months
- Reheat: Microwave refrigerated portions 45–60 seconds; thaw frozen ones overnight, then reheat in oven at 350°F for 10–15 minutes
FAQs
Q: Can I use homemade pancake batter?
A: Absolutely! Just make sure it’s thin enough to pour easily.
Q: What sausage works best?
A: Any breakfast sausage, including links or patties, works great. Try spicy for a flavor boost.
Q: Is it dairy-free friendly?
A: Yes. Use non-dairy milk and a plant-based cheese or skip the cheese altogether.
Q: Can I prep it the night before?
A: Definitely. Assemble, cover, and refrigerate. Bake in the morning.
Q: How do I know when it’s done?
A: The center should be firm and a knife inserted should come out clean.
Pro Tips
Add a little maple syrup to the egg mixture for a subtle sweetness
- Use sharp cheddar for bolder flavor
- Let it rest before slicing for cleaner portions
- Sauté veggies to avoid excess moisture
- Garnish with fresh herbs like chives or parsley
Variations to Try
- Southwestern Style
Use pepper jack cheese, add sautéed peppers and onions, and top with salsa. - Vegetarian
Skip the meat and use mushrooms, spinach, and tomatoes. Add feta for a rich touch. - Sweet & Savory
Use maple sausage and drizzle syrup over the pancake layer before baking. - Low-Carb
Swap the pancake base for an almond flour alternative and use low-carb cheese. - Mini Muffin Casseroles
Use muffin tins instead of a baking dish. Bake at 350°F for 20–25 minutes.
Final Thoughts
This breakfast casserole is a go-to for good reason—it’s filling, flexible, and fuss-free. Whether you’re hosting a brunch or prepping meals for the week, it delivers the comfort of a full breakfast in every bite.