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

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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

daniela_dishonTikTok

Total

50 min

Servings

6

Recipe Source

View original recipe

From TikTok · by daniela_dish

daniela_dishonTikTok

Ingredients

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7 Ingredients

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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.

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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.

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.