Pancake Sausage Casserole
This Pancake Sausage Casserole is a fun, savory twist from traditional pancakes. Perfect for holidays, brunches, or feeding a crowd, cubed pancakes are layered with meat and cheese then soaked in a seasoned egg mixture and baked until golden and melty.
Love breakfast casseroles? Try our hashbrown breakfast casserole or Amish breakfast casserole next!
Pancake Sausage Casserole
This easy Pancake Sausage Casserole is the perfect make-ahead breakfast. You can refrigerate it for at least 4 hours or let it sit overnight before baking. Great for busy mornings, holidays, or a relaxed weekend brunch.
Ingredients
6 cups of cubed pancakes *see notes
14-16 oz cooked and crumbled breakfast sausage
2 ½ cups cheddar cheese
7 large eggs
2 ¼ cups milk
1 teaspoon dry mustard powder
¾ teaspoon salt
½ teaspoon coarse ground pepper
Sliced green onions, for garnish, optional
How To Make Pancake Casserole
STEP ONE – Spray a 9×13 baking dish with cooking spray. Layer the pancakes on the bottom of the pan.
STEP TWO – Sprinkle the crumbled sausage on top followed by the cheese.
STEP THREE – In a large mixing bowl whisk the eggs together. Pour the milk in followed by the mustard powder, salt, and pepper. Whisk to combine fully.
STEP FOUR – Pour the egg mixture over top. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
STEP FIVE – Preheat your oven to 350 F. Bake, uncovered for about 55-65 minutes or until the outside edges become golden brown and the center is set. Let cool for 10-15 minutes before slicing and serving. Serve garnished with green onion slices, if desired.
Storage Instructions
Leftovers can be stored in the fridge in an airtight container for 3-4 days. Reheat leftovers in the microwave.
I don’t recommend freezing this breakfast casserole since the texture changes and the casserole will become watery.
Pancake Casserole
- Total Time: 5 hours 5 minutes
- Yield: 12 servings 1x
Description
This Pancake Sausage Casserole is a fun, savory twist from traditional pancakes. Perfect for holidays, brunches, or feeding a crowd, cubed pancakes are layered with meat and cheese then soaked in a seasoned egg mixture and baked until golden and melty.
Ingredients
6 cups of cubed pancakes *see notes
14–16 oz cooked and crumbled breakfast sausage
2 1/2 cups cheddar cheese
7 large eggs
2 1/4 cups milk
1 teaspoon dry mustard powder
3/4 teaspoon salt
1/2 teaspoon coarse ground pepper
Sliced green onions, for garnish, optional
Instructions
- Spray a 9×13 baking dish with cooking spray. Layer the pancakes on the bottom of the pan.
- Sprinkle the crumbled sausage on top followed by the cheese.
- In a large mixing bowl whisk the eggs together. Pour the milk in followed by the mustard powder, salt, and pepper. Whisk to combine fully.
- Pour the egg mixture over top. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
- Preheat your oven to 350 F. Bake, uncovered for about 55-65 minutes or until the outside edges become golden brown and the center is set. Let cool for 10-15 minutes before slicing and serving. Serve garnished with green onion slices, if desired.
Notes
1 – The number of pancakes you will need will depend on how big yours are. I used about 5 medium-sized thick pancakes, weighing around 10 oz. The volume matters more so measure in cups.
2 – Make sure to drain the fat off the sausage.
3 – Freshly shredded cheese works with this recipe so much better than pre shredded cheese.
4 – I used whole milk in this recipe though any % should work just fine.
Storage Instructions: Leftovers can be stored in the fridge in an airtight container for 3-4 days. Reheat leftovers in the microwave.
I don’t recommend freezing this breakfast casserole since the texture changes and the casserole will become watery.
- Prep Time: 10 minutes
- Chill Time: 4 hours
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Oven Baked
- Cuisine: American
