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
