Description
This pancakes and sausage casserole is a sweet and savory breakfast bake layered with fluffy pancakes, sausage, and eggs—perfect for weekend brunch or feeding a crowd. It’s easy to prep ahead and bakes up golden and gooey like a pancake breakfast lasagna!
Ingredients
Base Layers
8–10 small pancakes (homemade or frozen and thawed)
1 pound breakfast sausage (pork or turkey), crumbled and cooked
1 cup shredded cheddar cheese (optional)
Egg Custard
6 large eggs
1 cup milk
½ cup half and half
1 tablespoon maple syrup
½ teaspoon salt
¼ teaspoon black pepper
For Assembly
Non-stick spray or butter for greasing
Additional maple syrup for serving (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large skillet, cook sausage over medium heat until browned. Drain any excess grease.
Arrange half the pancakes in a single layer in the baking dish.
Top with half the sausage and half the cheese (if using). Repeat layers with remaining pancakes, sausage, and cheese.
In a bowl, whisk together eggs, milk, half and half, maple syrup, salt, and pepper.
Pour the egg mixture evenly over the casserole layers. Gently press down the top layer so it soaks in the liquid.
Let rest for 10–15 minutes. Cover with foil and bake for 30 minutes.
Remove foil and bake another 15–20 minutes until set and golden.
Cool slightly, slice, and serve with extra maple syrup if desired.
Notes
Make ahead by assembling the casserole the night before and refrigerating.
For extra flavor, add sautéed onions, spinach, or herbs between layers.
Use any type of pancakes—plain, whole wheat, or even blueberry.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch
- Method: Baked
- Cuisine: AMERICAIN
Nutrition
- Serving Size: 8–10 servings