Pancake Sausage Breakfast Bake (Print Version)
Browned breakfast sausage baked into a fluffy, maple-soaked pancake batter, an easy casserole that feeds a crowd and reheats well.
# Ingredients:
→ For the sausage
01 -
1 lb (450 g) bulk breakfast sausage
→ For the batter
02 -
2 cups (240 g) buttermilk pancake mix
03 -
2 large eggs
04 -
1 1/2 cups (360 ml) whole milk
05 -
1/4 cup (55 g) unsalted butter, melted, plus more for the dish
06 -
1/4 cup (60 ml) maple syrup, plus more for serving
07 -
1 teaspoon vanilla extract
08 -
1/2 teaspoon ground cinnamon
09 -
1/2 teaspoon salt
→ For the topping
10 -
1 1/2 cups (170 g) shredded cheddar cheese
# Instructions:
01 -
Crumble the sausage into a large skillet over medium heat and cook, breaking it up as you go, until no pink remains and it reaches 160°F on a thermometer, about 8 minutes. Drain on paper towels.
02 -
Preheat the oven to 375°F (190°C) and butter a 9x13-inch baking dish.
03 -
In a large bowl, whisk the eggs, milk, melted butter, maple syrup, and vanilla until smooth.
04 -
Whisk in the pancake mix, cinnamon, and salt just until the big lumps disappear. A few small lumps keep the crumb tender.
05 -
Pour half the batter into the prepared dish, scatter the browned sausage and half the cheese over it, then pour the remaining batter on top and scatter on the rest of the cheese.
06 -
Bake for 35 to 40 minutes until puffed, golden, and set in the center, with a thermometer in the middle reading at least 160°F. Rest 5 minutes before slicing into squares.
# Notes:
01 -
Best served warm with extra maple syrup on the side.
02 -
Can be assembled the night before, covered, and refrigerated unbaked for a quick morning bake.