McGriddle Casserole

Name: McGriddle Casserole (Breakfast for a Crowd)
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 1 package (30 ounces) frozen potato crowns; 1 pound bulk lean turkey breakfast sausage; 6 large eggs; 1 cup 2% milk; 1/4 teaspoon seasoned salt; 2 cups shredded cheddar cheese; 1-1/2 cups complete buttermilk pancake mix; 1 cup water (adjust as needed, per brand); 1 cup maple syrup

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McGriddle Casserole layers crispy baked potato crowns, seasoned turkey sausage, and eggs under a fluffy buttermilk pancake batter and maple syrup, all baked together in one dish. The key to success is pre-baking the potatoes until golden to form a sturdy, crispy base.

Total

1h 15m

Servings

12

Recipe Source

View original recipe

From Tasteofhome

Ingredients

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9 Ingredients

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Instructions

1
Preheat your oven to 425°F. Layer the potato crowns into the bottom of a greased 13x9-inch baking dish. Bake them until they're golden brown, about 25 to 30 minutes. Editor's Tip: Like blind baking a pie crust, this step is key to ensuring the potatoes turn golden and form a satisfyingly crispy, sturdy crust.
2
Meanwhile, in a large skillet, cook the turkey sausage over medium heat until it's no longer pink, about five to seven minutes, breaking it into crumbles as you work. Drain any excess water or fat, and then set it aside.
3
In a large bowl, whisk the eggs, milk and seasoned salt until they're blended. Pour the mixture into the same skillet you used to cook the sausage. Cook and stir the eggs until the mixture has thickened and almost no visible liquid remains. Remove them from the skillet. Editor's Tip: Slightly undercooking the eggs helps prevent them from drying out and overcooking as the casserole finishes baking.
4
Gently press the potato crowns down to form a crust. Add half the shredded cheddar, followed by the cooked sausage and eggs. Top with the remaining half of the cheddar.
5
In a small bowl, combine the pancake mix and water until they form a smooth batter. Pour it over the cheese, and then drizzle it with maple syrup. Bake the casserole, uncovered, until the pancake batter has set and the top is crisp, 40 to 45 minutes.
6
Cut the McGriddle casserole into squares and top it with additional maple syrup, if desired.

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Tips & Notes

Pro tips

Pre-bake the potato crowns until golden brown (25–30 minutes at 425°F) to create a crispy, structural base; skipping this step leads to a soggy casserole.
Slightly undercook the eggs in step 3—they will continue to cook as the casserole bakes and won't dry out by the end.
Adjust pancake batter consistency by adding water gradually per your brand's instructions; it should be pourable but not runny.
Drizzle maple syrup over the pancake batter before baking so it caramelizes into the topping; serve with additional syrup on the side for dipping.

Substitutions

Bulk lean turkey sausage → bulk pork breakfast sausage or Italian sausage (drain excess fat thoroughly)
2% milk → whole milk or half-and-half (richer taste) or low-fat milk (leaner option)
Cheddar cheese → Monterey Jack or Colby cheese (milder flavor)

Storage & make-ahead

Cover and refrigerate leftovers for up to 3 days; reheat individual portions in the microwave for 1–2 minutes or the whole casserole covered at 350°F for 15–20 minutes until warmed through.

Equipment

13x9-inch baking dish · large skillet · large mixing bowl

Common Questions

Can I make this casserole ahead of time?

Yes. Assemble it through step 4 (before adding the pancake batter), cover, and refrigerate up to 24 hours. Add the pancake batter and syrup just before baking, and extend baking time by 5–10 minutes if the casserole is cold.

Why do I need to pre-bake the potato crowns?

Pre-baking at 425°F for 25–30 minutes allows the potatoes to brown and form a crispy, sturdy crust that holds up during the remaining bake time and prevents a soggy base.

Can I use a different type of sausage?

Yes. Bulk pork breakfast sausage or Italian sausage work well; adjust seasoning to taste. Brown and drain thoroughly to remove excess fat.

How do I know when the pancake topping is done?

Bake for 40–45 minutes until the pancake batter has set and the top is crisp. It should be golden and spring back lightly when touched.

How should I store and reheat leftovers?

Cover and refrigerate for up to 3 days. Reheat individual portions in the microwave for 1–2 minutes or the whole casserole, covered, in a 350°F oven for 15–20 minutes until warmed through.

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