Pancake Sausage Breakfast Bake

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Pancake Sausage Breakfast Bake

Combine two classic breakfast favorites—fluffy pancakes and savory breakfast sausage—into one effortless, crowd-pleasing casserole. This Pancake Sausage Breakfast Bake layered with melted cheddar cheese and a touch of sweet maple syrup is the ultimate turn-key dish for lazy weekend brunches, holiday mornings, or easy weekday meal prep.

Instead of standing over a hot griddle flipping pancakes one by one, this golden-brown bake lets you prep everything in under 15 minutes and let the oven do the hard work.

Why You’ll Love This Recipe

  • Effortless & Time-Saving: No flipping required! Bake a full batch of sweet and savory breakfast goodness all at once.
  • Sweet & Savory Perfection: The combination of maple syrup, spiced sausage, and melted cheddar creates an unforgettable flavor profile.
  • Great for Meal Prep: Slices clean, reheats beautifully, and freezes like a dream for quick morning breakfasts.

Ingredients

  • Breakfast Sausage: 1 lb (450 g) bulk breakfast sausage.
  • Pancake Mix: 2 cups (240 g) buttermilk pancake mix.
  • Eggs: 2 large eggs.
  • Milk: 1 ½ cups (360 ml) whole milk.
  • Unsalted Butter: ¼ cup (55 g) melted, plus extra for greasing the baking dish.
  • Maple Syrup: ¼ cup (60 ml) pure maple syrup, plus more for serving.
  • Vanilla & Spices: 1 tsp vanilla extract, ½ tsp ground cinnamon, and ½ tsp salt.
  • Cheddar Cheese: 1 ½ cups (170 g) shredded cheddar cheese.

Step-by-Step Instructions

Step 1: Brown the Sausage

Crumble the breakfast sausage into a large skillet set over medium heat. Cook for about 8 minutes, breaking it up as it cooks, until no pink remains and the internal temperature reaches 160°F (71°C). Drain on paper towels and set aside.

Step 2: Prep the Oven and Pan

Preheat your oven to 375°F (190°C). Generously butter a 9×13-inch baking dish.

Step 3: Whisk the Wet Ingredients

In a large mixing bowl, whisk together the 2 large eggs, whole milk, melted butter, maple syrup, and vanilla extract until smooth and well combined.

Step 4: Add the Pancake Mix

Add the buttermilk pancake mix, ground cinnamon, and salt. Whisk gently just until the large lumps disappear. (Note: A few small lumps in the batter keep the texture light and tender!)

Step 5: Layer the Casserole

Pour half of the pancake batter into your prepared baking dish. Evenly scatter the cooked sausage and half of the shredded cheddar cheese across the batter. Pour the remaining batter evenly over the top, then finish by sprinkling the remaining cheddar cheese across the surface.

Step 6: Bake and Serve

Bake in the preheated oven for 35 to 40 minutes until the top is puffed, golden-brown, and a thermometer inserted into the center reads at least 160°F (71°C). Allow the bake to rest for 5 minutes before slicing into squares.

Serving Suggestions

Serve warm with a drizzle of extra warm maple syrup, a sprinkle of fresh berries on the side, or a light dusting of powdered sugar.

Chef’s Tips & Variations

  • Make-Ahead Option: You can brown the sausage the night before to save time in the morning.
  • Add-In Ideas: Throw in ½ cup of diced bell peppers or chopped scallions when browning the sausage for extra color and flavor.
  • Storage & Reheating: Keep leftovers stored in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave for 30–45 seconds.