Pancake Sausage Casserole
A delicious and hearty dish that combines fluffy pancakes and savory sausage, perfect for busy mornings or brunch gatherings.
Ingredients
For the Casserole
- 2 cups buttermilk pancake mix You can use a homemade pancake mix or a gluten-free pancake mix.
- 1 lb breakfast sausage (bulk or links) Can substitute with turkey sausage or vegetarian sausage.
- 4 large eggs
- 1 cup whole milk Substitute with almond milk or any milk alternative.
- ½ cup pure maple syrup Honey or agave syrup can be used as alternatives.
- 2 tbsp butter For greasing the baking dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a large baking dish with butter.
- In a skillet over medium heat, cook the breakfast sausage until browned and crumbly, then drain excess grease.
- In a large bowl, combine the buttermilk pancake mix, whole milk, and eggs, stirring until just mixed.
- Fold in half of the maple syrup and some of the cooked sausage into the batter.
- Pour half of the batter into the greased baking dish, layer the remaining sausage, then top with the rest of the batter.
Baking
- Bake uncovered for 30-35 minutes until golden brown.
Serving
- Cut into squares and serve warm, drizzled with remaining maple syrup or dusted with powdered sugar. Fresh fruits are a great accompaniment.
Notes
Make ahead by assembling the night before and storing in the fridge. Reheat leftovers in the microwave or oven for best texture.
