If you’re anything like me, mornings can feel a bit like a juggling act—especially when there are hungry mouths to feed and a million things to do before 9 a.m. That’s why I’m always on the hunt for breakfast recipes that are hearty, comforting, and most importantly, easy to throw together. Enter: this Savory Sausage Pancake Breakfast Casserole. It’s a golden, fluffy, sausage-studded bake that brings together the best of breakfast in one dish—think pancakes, sausage, a touch of sweetness, and melty cheddar (if you’re feeling indulgent).
I first made this recipe on a chilly weekend morning when I had guests staying over, and it instantly became a go-to. It smells like a cozy diner when it’s baking, and when you drizzle it with warm maple syrup—oh my, it’s the kind of meal that gets people talking. Whether you’re planning ahead for a holiday brunch, prepping breakfast for a busy weekday, or just want something a little extra for your Sunday morning, this dish has you covered.
And the best part? It’s incredibly customizable. Want it spicy? Use hot sausage. Need it sweet and savory? Add a dash of cinnamon and a swirl of syrup. You can even sneak in fruit or make it a bit lighter with turkey sausage. Let’s dive into how to make it happen.
Ingredients You’ll Need
Before we get into the steps, here’s a quick glance at what you’ll need:
450 g breakfast sausage (mild or spicy, your choice)
240 g pancake mix
240 ml whole milk
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter
2 tablespoons pure maple syrup (optional)
½ teaspoon ground cinnamon (optional)
115 g shredded cheddar cheese (optional but highly recommended)
Cooking spray or softened butter, for greasing
STEP 1: Preheat and Prep Your Dish
Start by preheating your oven to 190°C (375°F). Place the rack in the center of your oven so your casserole cooks evenly. While the oven is heating, grease a 23×33 cm (9×13 inch) baking dish with either softened butter or a quick spray of non-stick cooking spray. Be sure to coat the corners and sides well—there’s nothing worse than a stuck casserole.
STEP 2: Cook Your Sausage
Next, grab a skillet and set it over medium heat. Add the sausage to the pan and break it up with a spatula or wooden spoon into small crumbles as it cooks. This step usually takes about 7 to 10 minutes, depending on your stove and pan. Keep cooking until the sausage is browned and fully cooked through—there should be no pink left and the edges should start to caramelize a little (that’s where the flavor lives!).
Once the sausage is ready, drain off the excess fat. You can do this by carefully tilting the pan and spooning it out, or by transferring the sausage to a paper towel-lined plate. Either way, draining it helps the casserole set up nicely without being greasy.
STEP 3: Mix Up the Pancake Batter
In a large mixing bowl, whisk together your wet and dry ingredients:
Pancake mix
Milk
Egg
Vanilla extract
Melted butter
Maple syrup (if using)
Cinnamon (if using)
Mix everything until it’s just combined. You don’t want to overmix here—a few lumps in the batter are totally fine. In fact, they’re what keep your casserole tender and fluffy after baking.
STEP 4: Start Layering the Casserole
Once your batter is ready, pour half of it into your prepared baking dish. Use a spatula to gently smooth it into an even layer. Then, scatter the cooked sausage evenly over the batter, making sure every bite will have a little sausage goodness.
If you’re using shredded cheddar cheese, now’s the time to sprinkle it generously over the sausage. Trust me, this takes the whole thing to the next level.
Finally, pour the remaining batter over the top, covering the sausage and cheese completely. Don’t worry if it looks like some of the sausage is peeking through—it’ll all puff up and blend beautifully in the oven.
How to Bake and Customize Your Sausage Pancake Breakfast Casserole
Now that we’ve layered up all that savory goodness, it’s time to get it into the oven and let the magic happen. This is the part where your kitchen starts to smell like the best parts of breakfast all at once—pancakes, sausage, and maple with a warm hint of vanilla and cinnamon.
This casserole isn’t just delicious; it’s also a total time-saver. You can make it ahead the night before, switch up ingredients depending on what you have, or even sneak in some fruit if you want to make it feel a little more wholesome. Let’s finish this casserole off right and talk through a few ways to make it your own.
STEP 5: Bake Until Golden and Fluffy
Once your casserole is layered and ready to go, slide it into your preheated 190°C (375°F) oven. Let it bake for 25 to 30 minutes, or until the top is a beautiful golden brown and a toothpick (or skewer) inserted into the center comes out clean.
Every oven is a little different, so I always start checking around the 25-minute mark. The top should have a gentle spring to it when you touch it, and you’ll see the edges pulling away slightly from the sides of the pan. That’s your sign it’s done!
STEP 6: Rest and Serve
Once baked, remove the casserole from the oven and let it rest for 5 minutes. This helps the structure set and makes slicing a whole lot easier. Trust me—if you cut it too soon, it’ll still taste great, but the pieces might fall apart a bit.
After resting, cut the casserole into squares and serve while warm. I like to put a little pitcher of warm maple syrup on the table so everyone can drizzle their own. You could also top it with a spoonful of plain Greek yogurt or a side of fresh fruit to brighten things up.
Tips for Success and Easy Variations
What I love most about this recipe—besides how simple it is—is how easy it is to customize. Whether you’re cooking for picky eaters, experimenting with flavors, or trying to use up leftovers, there are a bunch of ways to make this casserole fit your needs.
Make It Ahead
Prep the night before: Assemble the casserole, cover it tightly with foil or plastic wrap, and refrigerate overnight. In the morning, just pop it into the oven and add 5 extra minutes to the bake time to account for the cold start.
Great for holidays or hosting brunch without the early morning chaos.
Add a Fruity Twist
Fold in about 60g of fresh blueberries or small diced apples into the batter for a little sweetness and texture. It’s a lovely contrast to the sausage and adds a burst of flavor in every bite.
Blueberries add moisture, so be sure not to overbake.
Go Lighter (But Still Tasty)
Use turkey sausage instead of pork for a leaner option.
You can also reduce the cheese or skip it altogether if you’re watching your dairy intake.
Try half whole milk and half buttermilk for a tangier, more tender bake without going full rich.
Spice It Up
Love heat? Use a spicy breakfast sausage or add a pinch of cayenne or chili flakes to the batter.
You can also throw in some chopped green onions or jalapeños for extra zip.
Add Veggies
Stir in some finely chopped spinach, bell peppers, or sautéed onions into the batter or layer them with the sausage. Just be sure to cook off any moisture first so the casserole doesn’t get soggy.
Why This Recipe Works for Busy Mornings
When you’re juggling work, school, and a never-ending to-do list, breakfast can fall to the bottom of the priorities. This casserole fixes that problem. You’re getting protein, carbs, and a little indulgence in one dish—and it’s all made in advance or in just a few minutes of hands-on time.
It reheats beautifully, too. I often cut leftovers into squares and keep them in the fridge for up to three days. Just warm in the microwave for about 30-40 seconds, and it’s like fresh from the oven again.
FAQs About Sausage Pancake Breakfast Casserole
I’ve had quite a few readers and friends ask questions about this casserole over the years—how to freeze it, make it gluten-free, or switch up the ingredients. So here are the most common ones, answered all in one spot for easy reference!
Can I make this casserole ahead of time?
Yes! You can fully assemble the casserole the night before. Cover it tightly with plastic wrap or foil and refrigerate. In the morning, just bake as directed, but add about 5 extra minutes since it will be going into the oven cold.
Can I freeze the casserole?
Absolutely. Once baked and cooled completely, cut it into squares, wrap each tightly in plastic wrap or foil, and freeze. When ready to eat, thaw overnight in the fridge or microwave directly from frozen for 1–2 minutes until heated through.
Is there a way to make it gluten-free?
Yes, just use a gluten-free pancake mix in place of the regular one. Most major brands work just fine—just double-check that all other ingredients (like sausage and maple syrup) are also certified gluten-free.
What can I use instead of sausage?
If you’re not a fan of sausage or want a different protein, try:
Bacon crumbles
Turkey sausage
Vegetarian sausage crumbles
Even leftover ham works great for a post-holiday twist.
Can I add vegetables to the mix?
Definitely. Just make sure they’re pre-cooked and not too watery. Favorites include:
Sautéed spinach
Diced bell peppers
Onions
Mushrooms
Always cook off the moisture first, or it might throw off the texture of the bake.
How do I reheat leftovers?
Pop a square into the microwave for about 30 to 40 seconds, and it will be warm and fluffy again. You can also reheat larger portions in the oven at 160°C (325°F) for about 10–15 minutes.
Can I leave out the maple syrup or cinnamon?
Sure can. Both ingredients add a touch of sweetness, but the recipe still works perfectly without them. If you’re going for a fully savory flavor, you can omit them without worry.
Final Thoughts: A No-Fuss, All-in-One Breakfast Favorite
This Sausage Pancake Breakfast Casserole is the kind of recipe that sneaks its way into your regular rotation because it’s just that good—and that easy. It checks all the boxes: it’s hearty, comforting, quick to prep, and easy to clean up after. Plus, you can make it work for just about any occasion—holidays, lazy weekends, back-to-school mornings, or potlucks.
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Savory Sausage Pancake Breakfast Casserol
Description
A comforting breakfast casserole that layers savory crumbled sausage with fluffy pancake batter, baked until golden and tender. Drizzled with maple syrup and accented by warm cinnamon, this one-dish bake makes mornings easier and pairs perfectly with fresh fruit or a dollop of yogurt.
Ingredients
Main Components
450 g breakfast sausage, mild or spicy
240 g pancake mix
240 ml whole milk
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter
2 tablespoons pure maple syrup (optional)
½ teaspoon ground cinnamon (optional)
115 g shredded cheddar cheese (optional)
Cooking spray or softened butter, for greasing
Instructions
Preheat the oven to 190 °C and fully heat the center rack. Lightly grease a 23×33 cm baking dish with cooking spray or softened butter, ensuring every corner is coated.
In a skillet set over medium heat, cook the sausage, using a spatula to break it into small, even crumbles. Continue until no pink remains and the meat is golden around the edges, then drain away any excess fat.
In a large bowl, whisk together the pancake mix, milk, egg, vanilla extract, melted butter, maple syrup and cinnamon. Stir until just combined; a few small lumps in the batter ensure a tender bake.
Pour half of the batter into the prepared dish, smoothing it into an even layer. Scatter the cooked sausage across the top and sprinkle with cheddar cheese if using. Gently pour the remaining batter to cover the filling completely.
Bake for 25 to 30 minutes, or until the top turns a deep golden color and a skewer inserted into the center comes out clean. Remove from the oven and let the casserole rest for five minutes before cutting.
Cut into squares and serve warm, offering extra maple syrup alongside for drizzling.
Notes
Swapping half of the milk for buttermilk adds a tangy richness and tender crumb.
Fold in 60 g of fresh blueberries or diced apples to the batter before baking for a fruity twist.
For a lighter version, substitute turkey sausage and reduce the cheddar or omit it entirely.
Make-ahead option: assemble the dish up to one day in advance, cover tightly, and refrigerate. Add five extra minutes to the bake time if starting cold.
