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Imagine tossing together all your favorite Sunday breakfast flavors in a single baking dish that bubbles up golden and delicious. That’s what you get here — layers of tender, fluffy pancake surrounding savory sausage, a hint of maple sweetness, plus cheesy goodness if you want. When friends stay over or we’re just chilling around on a lazy morning, this gets prepped fast and vanishes even faster at my table.
The first go-round with this dish, my family grabbed seconds before I finished serving. Now, when I want brunch that feels special without breaking a sweat, I whip this up and everyone is happy.
Tasty Ingredients
- Sausage for breakfast: Use pork, chicken, or turkey — pork is classic and rich, but turkey is just as flavorful but lighter
- Pancake mix: Makes this way quicker and keeps layers tender. Grab a good mix for the fluffiest result
- Milk: Go with whole or 2 percent for a moist bite. Both work great
- Egg, large: Holds everything together
- Vanilla: Adds a bit of sweet flavor. If you’ve got real vanilla, go for it
- Butter, melted: Gives the batter extra richness. Use the real stuff if you can
- Maple syrup: Totally optional, but the touch of sweetness throughout is so good. Real maple syrup gives the best flavor
- Cinnamon, ground: Also optional, but adds a little warmth. Freshly ground has awesome aroma
- Cheddar cheese, shredded: Toss in for a bold cheese twist. Sharp cheddar makes everything pop
- Butter or cooking spray: Either works to grease your pan. Butter for richer flavor, spray for easy cleanup
Super Simple Steps
- Start with Layering:
- Pour half the pancake batter into your greased dish and spread it edge to edge
- Go Cheesy (if you want):
- After the sausage, sprinkle cheese right over it for melty awesomeness in every bite
- Finish with Batter:
- Top everything with the rest of your pancake mix, making sure to get it all the way to the corners
- Time to Bake:
- Slide the dish in the oven (should be heated already) and bake for 25 to 30 minutes. Pull it out when a toothpick comes out with no wet batter on it
- Mix up the Batter:
- Stir together pancake mix, milk, egg, vanilla, melted butter, and if you want, swirl in maple syrup and cinnamon. Get everything just blended — don’t mix too much!
- Sausage Prep:
- Break up sausage in a pan over medium heat and cook till browned, about 6 to 8 minutes. Drain off any grease
- Rest Before Serving:
- Give it about 5 minutes to cool off so it sets. That makes it easier to slice up. Serve warm, and splash on more maple syrup or dust powdered sugar if you like
- Preheat & Prep Pan:
- Start oven at 375°F (190°C). Hit a 9x13-inch pan with butter or spray, making sure you cover every bit so nothing sticks
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Nothing beats the crispy, cheesy top after it’s baked. The first morning I made this, my twins were fighting over seconds before I’d even plated up. Can’t beat memories like that — this is now a go-to in our family.
How to Store
Cool down the whole dish first. Either cover it or cut into pieces and seal up in airtight containers. Pop leftovers in the fridge and they’ll keep up to four days. Heat up in the oven or microwave. To freeze for later, wrap squares tight, thaw in the fridge, and warm up whenever you want.
Swap Outs
Any sausage works here. Pick turkey or chicken for a lighter bite, or even plant-based if you skip meat. Your favorite pancake mix is fine — check instructions if you choose a gluten-free one. Use regular milk, or go for almond or oat for dairy-free. Wanna switch up the cheese? Try gouda or pepper jack for a fun twist!
Ways to Serve
This one likes being the main event for brunch. Pair it with fresh fruit or berry sauce, or give it extra syrup if you’ve got a sweet tooth. Serve with a simple salad for something fresh and bright. Leftovers? Best breakfast sandwich ever, especially with extras like avocado or sliced tomatoes. Kids vote for a crispy hash brown side every time.
Story & Tradition
These kinds of breakfast bakes are classics in American kitchens, especially down South or in the Midwest. Families loved how easy they were for holidays or busy school mornings. Pancake casseroles like this one spin the old-school sausage and eggs into something a little more fun and cozy.
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If you want easy grab-and-go mornings, try making these in a muffin pan instead of a big dish. Every layer is super simple, so even if you’re new to baking, you’ll knock it out of the park. This one’s so dependable and tasty, you’ll make it way more than once.
Frequently Asked Questions
- → Is it okay to try turkey or chicken sausage?
You sure can. Either one is lighter than pork and totally works in this bake.
- → Do I need a special kind of pancake mix?
No need for anything fancy. Regular or buttermilk pancake mixes both make the bake soft and fluffy.
- → Can I skip the shredded cheddar?
Yep, the cheddar just makes it a bit richer. Totally fine to leave it out if you want.
- → Any tips for prepping ahead of time?
Just put everything together the night before, cover, and chill in the fridge. Stick it in the oven in the morning.
- → How will I know when it’s baked through?
Look for a golden top, and when a toothpick in the center comes out dry, it’s ready. Give it about 25-30 minutes.