Sausage and Pancake Breakfast Casserole

Name: Sausage and Pancake Breakfast Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb breakfast sausage; 2 cups complete pancake mix; 1 1/2 cups water; 6 large eggs; 1/2 cup milk; 1 1/2 cups shredded cheddar cheese, divided; Maple syrup, for serving

This sausage and pancake breakfast casserole combines fluffy pancake batter with savory breakfast sausage, eggs, and melted cheddar cheese, baked until golden and bubbly for an easy crowd-feeding breakfast.

🌍American 🏷️Breakfast casserole 🏷️Sausage 🏷️Pancake 🏷️Brunch Sweet and savory

🏷️

🏷️Cheesy

-0:00

TikTok

Total

50 min

Servings

6

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb breakfast sausage
2 cups complete pancake mix
1 1/2 cups water
6 large eggs
1/2 cup milk
1 1/2 cups shredded cheddar cheese, divided
Maple syrup, for servingoptional

7 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat your oven to 375°F (190°C). Grease a 9x9 inch baking dish.
2
In a large bowl, whisk together the eggs and milk until well combined.
3
In a separate bowl, prepare the pancake batter by mixing the pancake mix and water according to package directions.
4
Pour the pancake batter into the egg mixture. Add the cooked and crumbled sausage and 1 cup of the shredded cheese. Stir until just combined.
5
Pour the entire mixture into the prepared baking dish and spread evenly. Top with the remaining 1/2 cup of cheese.
6
Bake for 30-35 minutes, or until the center is set and the top is golden brown and bubbly.
7
Let the casserole cool for a few minutes before slicing. Serve warm, drizzled with maple syrup if desired.

Was this recipe helpful?

Tips & Notes

Pro tips

Brown the sausage fully and drain excess fat before mixing into the batter to prevent a greasy casserole.
Mix pancake batter until just combined—overmixing leads to tough, dense pancake structure rather than fluffy texture.
Use a combination of cheddar throughout: mix half into the batter and sprinkle the remaining half on top before baking for texture contrast.
Test doneness with a knife inserted in the center—it should come out clean with no wet batter clinging to it.

Substitutions

Breakfast sausage → Italian sausage or sage sausage (changes flavor profile to more herbaceous)
Cheddar cheese → Gruyère or Monterey Jack (mild alternatives with good melting properties)
Whole milk → half-and-half (richer custard-like texture, slightly higher fat)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat covered at 350°F for 15-20 minutes until warmed through, or microwave individual portions for 1-2 minutes.

Equipment

9x13 inch baking dish · large skillet

Common Questions

Can I make this casserole the night before?

Yes. Assemble the casserole, cover with foil, refrigerate overnight, then bake in the morning. Add 5-10 minutes to baking time if baking from cold.

What temperature should I bake this casserole?

Bake at 350°F (175°C) until the casserole is golden brown and a knife inserted in the center comes out clean, approximately 45-50 minutes.

Can I use a different cheese instead of cheddar?

Yes. Monterey Jack, Gruyère, or a cheese blend work well. Avoid soft cheeses like fresh mozzarella, which don't melt evenly.

How do I brown the sausage before adding it to the casserole?

Brown 1 lb breakfast sausage in a skillet over medium-high heat, breaking it into crumbles, until fully cooked. Drain excess fat before mixing into the batter.