Here’s everything you’ll need to whip up this dreamy breakfast casserole:
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2 cups pancake mix (store-bought or homemade)
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1 1/4 cups milk (dairy or non-dairy)
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2 large eggs
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1 teaspoon vanilla extract
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1 tablespoon maple syrup (optional, for added sweetness)
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1 pound breakfast sausage (pork, turkey, or plant-based), cooked and crumbled
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1/2 cup shredded cheddar cheese (optional, for a savory twist)
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Butter or oil, for greasing the baking dish
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Extra maple syrup, for serving
Preparation
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Preheat and prepare:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or oil. -
Cook the sausage:
In a skillet over medium heat, cook the sausage until browned and fully cooked. Drain excess fat and set aside. -
Make the batter:
In a large bowl, whisk together the pancake mix, milk, eggs, vanilla, and maple syrup (if using) until smooth. -
Assemble the casserole:
Spread the cooked sausage evenly in the bottom of the prepared baking dish. Sprinkle shredded cheese on top if desired. Pour the pancake batter evenly over the sausage layer. -
Bake:
Place the dish in the oven and bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. -
Cool and serve:
Let the casserole cool for 5–10 minutes before slicing. Serve with a generous pour of maple syrup for the ultimate sweet-savory bite.
Serving and Storage Tips
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Serving: Best enjoyed warm, straight out of the oven with maple syrup or a dollop of butter. A side of fresh fruit or yogurt balances the richness beautifully.
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Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven before serving.
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Freezing: Slice into individual portions and wrap tightly. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before enjoying.
Variants
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Vegetarian version: Use plant-based sausage or omit the meat entirely and add sautéed mushrooms, spinach, or bell peppers.
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Cheesy goodness: Add extra shredded cheese for a richer, savory depth.
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Mini casseroles: Bake in muffin tins for individual, grab-and-go portions.
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Gluten-free: Use your favorite gluten-free pancake mix to make this recipe celiac-friendly.
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Spicy twist: Add a pinch of red pepper flakes or use spicy sausage for heat lovers.
FAQ
Q: Can I make this casserole the night before?
A: Absolutely! Assemble everything, cover it tightly, and refrigerate overnight. Bake fresh in the morning for a quick and warm breakfast.
Q: Can I use frozen sausage?
A: Yes, just make sure it’s fully cooked and drained before adding it to the casserole.
Q: What kind of pancake mix works best?
A: Any standard mix will do—just avoid ones that already have add-ins (like blueberries) unless you’re going for a flavor twist.
Q: Can I make this dairy-free?
A: Easily. Use non-dairy milk (like almond or oat) and skip the cheese or use dairy-free cheese alternatives.
Q: How do I know it’s done baking?
A: The top should be golden, slightly puffed, and a toothpick inserted in the center should come out clean or with just a few moist crumbs.
