Breakfast Pancake Casserole

Name: Breakfast Pancake Casserole with Sausage and Bacon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups prepared pancake batter; 1 lb breakfast sausage, cooked and crumbled; 8 slices bacon, cooked and crumbled; 6 eggs, scrambled and half-cooked; 1/4 cup maple syrup; 2 cups shredded cheddar cheese; 2 tbsp maple syrup, for drizzling before baking; Butter, for serving; Maple syrup, for serving

A layered breakfast casserole that combines pancake batter with cooked sausage, bacon, scrambled eggs, and cheddar cheese, then baked until golden. The maple syrup drizzle makes it a satisfying brunch dish that feeds a crowd.

🌍American 🏷️Breakfast casserole 🏷️Pancake casserole 🏷️Sausage 🏷️Bacon Eggs

🏷️

🏷️Cheesy

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TikTok

Total

50 min

Servings

8

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

4 cups prepared pancake batter
1 lb breakfast sausage, cooked and crumbled
8 slices bacon, cooked and crumbled
6 eggs, scrambled and half-cooked
1/4 cup maple syrup
2 cups shredded cheddar cheese
2 tbsp maple syrup, for drizzling before bakingoptional
Butter, for servingoptional
Maple syrup, for servingoptional

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Instructions

1
Preheat oven to 350°F. Grease a 9x13-inch casserole dish.
2
Pour half of the prepared pancake batter into the bottom of the dish.
3
Layer the cooked breakfast sausage, crumbled bacon, and half-cooked scrambled eggs over the batter.
4
Drizzle maple syrup over the layers, then top with shredded cheddar cheese.
5
Pour the remaining pancake batter over the top to cover the fillings.
6
Optionally, add an extra drizzle of maple syrup over the top batter.
7
Bake for 30 minutes, or until the top is golden brown and cooked through.
8
Let cool slightly before slicing. Serve warm with a pat of butter and more maple syrup.

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Tips & Notes

Pro tips

Cook sausage and bacon fully before layering so they crisp properly and don't release excess moisture that can make the casserole soggy.
Use prepared pancake batter from a mix or homemade to save time; a thicker batter works better than a thin pourable one for structure.
Drizzle maple syrup just before baking, not after, so it caramelizes into the dish rather than pooling on top.
Let the casserole rest for 5 minutes after baking before serving so it sets and is easier to portion.

Substitutions

Prepared pancake batter → Homemade batter using flour, baking powder, eggs, milk, and butter (same volume)
Cheddar cheese → Gruyère or Monterey Jack (maintains melting quality and flavor depth)
Maple syrup (for drizzling) → Honey or agave nectar (adjust to taste; less authentic but works)
Sausage and bacon → Sautéed mushrooms, spinach, and caramelized onions (vegetarian option)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through, or microwave individual portions for 1–2 minutes.

Equipment

9×13-inch baking dish · Skillet (for cooking sausage and bacon)

Common Questions

Can I make this casserole the night before?

Yes, assemble the casserole completely, cover, and refrigerate overnight. Bake from cold, adding 10–15 minutes to the baking time.

Should the eggs be fully cooked before adding to the casserole?

No, the recipe calls for half-cooked scrambled eggs. This prevents them from becoming tough during baking and allows them to finish cooking in the oven.