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This pancake sausage breakfast bake transforms morning favorites into a delicious layered casserole that makes breakfast feel special without complicated preparation. When guests stay over or holiday mornings arrive, this dish has become my signature offering—combining the beloved flavors of pancakes and sausage in one convenient package.
I first created this breakfast bake when hosting my in-laws for a weekend visit, wanting something that would impress without keeping me trapped in the kitchen. Now it has become our holiday morning tradition, with everyone lingering at the table for seconds rather than rushing to open gifts.
Ingredients
- Breakfast sausage: Provides the savory foundation; choose mild or spicy depending on your family's preference
- Pancake mix: Saves time without sacrificing flavor; look for a mix with minimal additives
- Whole milk: Creates richness in the pancake layers; skim milk works but reduces tenderness
- Large egg: Binds everything together; ensure it's room temperature for best results
- Vanilla extract: Adds warmth and complexity; pure extract offers superior flavor
- Melted butter: Enriches the pancake layers; use unsalted to control sodium
- Maple syrup: Infuses subtle sweetness throughout the dish; opt for pure maple, not pancake syrup
- Ground cinnamon: Brings warm spice notes; freshly ground provides more aroma
- Shredded cheddar cheese: Creates delicious savory pockets; medium or sharp works best
- Cooking spray: Ensures easy removal; grapeseed or avocado oil sprays work well
How To Make Pancake Sausage Breakfast Bake
- Prepare Your Oven And Dish:
- Begin by heating your oven to 190°C, allowing at least 15 minutes for proper preheating. While waiting, thoroughly grease your baking dish, ensuring the corners receive special attention as these areas tend to stick most stubbornly.
- Cook The Sausage:
- Place breakfast sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Continue cooking for 7 to 9 minutes until no pink remains and edges begin to crisp slightly. Transfer to paper towels to drain excess fat, which would otherwise make your casserole greasy.
- Create The Pancake Batter:
- In a large bowl, combine pancake mix, milk, egg, vanilla, butter, maple syrup, and cinnamon. Whisk just until combined, about 20 seconds of gentle mixing. The batter should remain slightly lumpy as overmixing activates gluten, making tough pancakes. Small lumps will dissolve during baking.
- Assemble The Layers:
- Pour half the batter into your prepared dish, spreading it evenly with a spatula. Distribute the cooked sausage crumbles across the batter, ensuring even coverage from edge to edge. If using cheese, sprinkle it evenly over the sausage, creating a middle layer of savory goodness. Pour remaining batter over everything, spreading gently to cover all sausage and cheese.
- Bake To Golden Perfection:
- Place in the center rack of your preheated oven and bake for 25 to 30 minutes. The top should develop a deep golden color and feel springy when lightly touched. Insert a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
- Rest Before Serving:
- Allow the breakfast bake to rest for 5 full minutes after removing from the oven. This crucial step lets the interior set properly, making it easier to slice and serve in neat portions. Cut into squares and serve with warmed maple syrup for drizzling.
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The breakfast sausage truly makes this dish special. I discovered this recipe during a snowy weekend when we couldn't make our traditional pancake breakfast at our favorite diner. My husband actually declared it better than restaurant pancakes, and now our Sunday morning tradition has moved from the local diner to our dining room table, with everyone eagerly awaiting their portion of this comforting casserole.
Make-Ahead Instructions
This breakfast bake was designed with busy mornings in mind. You can prepare the sausage up to two days ahead and store it in an airtight container in the refrigerator. For maximum convenience, assemble the entire casserole the night before. Prepare the pancake batter, layer everything in your greased baking dish, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove from the refrigerator while the oven preheats, then add about 5 minutes to the baking time since the casserole will be cold.
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Delicious Variations
The basic recipe provides a wonderful canvas for creativity. For a sweet and savory contrast, add 1 cup of diced apple to the sausage layer, preferably a firm variety like Honeycrisp or Granny Smith. Create a flavor reminiscent of McGriddles by adding 2 tablespoons of maple syrup directly into the sausage while cooking. For a spicier version, incorporate 1/4 cup diced jalapeños and substitute pepper jack for the cheddar cheese. During fall months, replace cinnamon with pumpkin pie spice and add 1/3 cup pumpkin puree to the pancake batter for a seasonal twist.
Serving Suggestions
This versatile breakfast bake pairs beautifully with a variety of sides. Serve with a fresh fruit salad for a refreshing contrast to the savory casserole. A light arugula salad dressed with lemon and olive oil provides a peppery counterpoint that cuts through the richness. For special occasions, offer a selection of warmed syrups beyond maple, such as blueberry, strawberry, or cinnamon butter. When serving for brunch, complement with mimosas or a spicy Bloody Mary for adults and fresh orange juice for children.
Storage And Reheating
Once cooled completely, cut leftover breakfast bake into individual portions and store in airtight containers in the refrigerator for up to 3 days. For longer storage, wrap portions individually in plastic wrap, then aluminum foil, and freeze for up to 2 months. To reheat refrigerated portions, microwave for 45 seconds to 1 minute. For frozen portions, thaw overnight in the refrigerator then microwave, or reheat from frozen in a 350°F oven for 15 minutes. Avoid reheating in the microwave for too long as this can make the pancake layers tough.
Frequently Asked Questions
- → What type of sausage works best?
Breakfast sausage, either mild or spicy, works wonderfully. You can also use chicken or turkey sausage for a lighter option.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the bake the night before, cover it, and refrigerate it. Then, bake it fresh in the morning.
- → What can I substitute for pancake mix?
You can use a homemade mix combining flour, baking powder, sugar, and a pinch of salt as a substitute for store-bought pancake mix.
- → Can I add vegetables to this bake?
Absolutely! Spinach, diced bell peppers, or sautéed onions are great additions for added flavor and nutrients.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave or oven before serving.