There is nothing quite like waking up to the smell of a cozy pancake sausage breakfast bake coming from the oven This easy casserole combines savory crumbled sausage with the comforting sweetness of classic pancakes making it perfect for slow weekends or feeding a crowd

My family especially loves it during the holidays and I first baked it on a busy Sunday morning when we wanted something special without standing at the stove flipping pancakes

Ingredients

• Breakfast sausage: Choose your favorite variety whether mild spicy or flavored Look for sausage with a nice pink color and avoid any with off smells
• Pancake mix: This cuts down on steps Pick a good quality mix without too many additives
• Whole milk: Adds richness and moisture Use fresh whole milk for best flavor
• Large egg: Binds everything together Choose eggs with a rich yolk for color and taste
• Vanilla extract: Adds a lovely warmth and enhances the pancake flavor Use pure vanilla for the best aroma
• Melted butter: Enriches the batter and keeps it tender European style butter gives a deeper flavor
• Pure maple syrup: Adds a natural sweetness Optional but recommended for true breakfast comfort
• Ground cinnamon: Gives extra warmth and spice to the bake Especially nice in cooler months
• Shredded cheddar cheese: Offers a melty savory contrast to the sweet pancake batter Pick a sharp cheddar for bold flavor
• Cooking spray or softened butter: For greasing your baking dish Ensures easy release

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees and make sure it reaches temperature for an even bake

Prepare the Baking Dish:

Lightly grease a 9 by 13 inch baking dish with cooking spray or softened butter getting into every corner to prevent sticking

Cook the Sausage:

Brown your breakfast sausage in a skillet over medium heat Break it up into small crumbles and cook until there is no pink left Pour off extra fat so the dish does not get greasy

Mix the Pancake Batter:

In a large mixing bowl whisk your pancake mix with milk egg vanilla melted butter and the optional maple syrup and cinnamon Stir until just combined The batter will be a little lumpy which is perfect

Assemble the Casserole:

Pour half the pancake batter into your prepped baking dish Spread it for an even base Sprinkle all the cooked sausage over this layer followed by cheddar cheese if using then top with the rest of the pancake batter so the sausage and cheese are nicely covered

Bake the Casserole:

Put the dish on the middle rack in your hot oven Bake for around twenty five to thirty minutes until the top is deep golden and a toothpick in the center comes out clean

Cool and Serve:

Let the casserole rest for at least five minutes so it slices cleanly Serve warm and drizzle lightly with maple syrup if you want that classic sweet finish

My favorite part is the crispy golden edges mixed with little surprise pockets of melty cheese This was the first recipe my youngest learned to help with and now he always asks to be in charge of whisking the batter

Storage Tips

Let leftovers cool fully then cover the baking dish or transfer slices to an airtight container Store in the fridge up to three days For longer keeping wrap individual pieces well and freeze for a month Thaw overnight and warm in the oven for best texture

Ingredient Substitutions

Swap in turkey sausage or veggie sausage for a lighter option Almond milk or oat milk can be used in place of whole milk Use your favorite pancake mix even if it is gluten free and try Monterey Jack or mozzarella in place of cheddar

Serving Suggestions

Serve with extra maple syrup on the side or top with a dollop of Greek yogurt or a handful of fresh berries For brunch buffets add a side of crispy hash browns or sliced fruit

Cultural Context

Breakfast casseroles like this one came from the tradition of making savory bakes for special gatherings Whether it is a church brunch or holiday morning these easy one dish meals are rooted in American comfort food