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.
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Preheat oven to 350°F. Grease a 9x13-inch casserole dish.
Pour half of the prepared pancake batter into the bottom of the dish.
Layer the cooked breakfast sausage, crumbled bacon, and half-cooked scrambled eggs over the batter.
Drizzle maple syrup over the layers, then top with shredded cheddar cheese.
Pour the remaining pancake batter over the top to cover the fillings.
Optionally, add an extra drizzle of maple syrup over the top batter.
Bake for 30 minutes, or until the top is golden brown and cooked through.
Let cool slightly before slicing. Serve warm with a pat of butter and more maple syrup.
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.
9×13-inch baking dish · Skillet (for cooking sausage and bacon)
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.
Yes, Gruyère, Monterey Jack, or a sharp white cheddar work well. Avoid soft cheeses that may separate during baking.
A 9×13-inch baking dish is standard for this recipe. Adjust baking time slightly if using a different size.
Yes, you can skip the meat and add sautéed vegetables like mushrooms, spinach, or bell peppers instead for volume and flavor.
