Description
Cozy breakfast casserole that bakes fluffy pancake batter with savory sausage and maple syrup into one easy, family-friendly dish.
Ingredients
2 cups buttermilk pancake mix
1 lb breakfast sausage (bulk or links, casings removed if needed)
4 large eggs
1 cup whole milk
1/2 cup pure maple syrup, plus extra for serving if desired
2 tbsp butter (for greasing the baking dish)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
2. Cook the sausage in a skillet over medium heat until browned and crumbly, then drain excess grease.
3. In a mixing bowl, whisk together the pancake mix, eggs, and milk just until combined; small lumps are fine.
4. Fold in half of the maple syrup and about one-third of the cooked sausage.
5. Pour half of the batter into the greased baking dish, then sprinkle on the remaining sausage in an even layer.
6. Pour the remaining batter over the top to cover the sausage evenly.
7. Bake uncovered for 30–35 minutes, or until the top is golden and the center feels set and springy to the touch.
8. Let the casserole rest for 5–10 minutes, then slice and serve warm with extra maple syrup if desired.
Notes
For a lighter version, use turkey sausage and reduced-fat milk.
You can add a pinch of cinnamon or nutmeg to the batter for extra warmth.
This casserole reheats well; store leftovers in an airtight container in the refrigerator for up to 4 days.
To make ahead, assemble the casserole, cover, and refrigerate overnight, then bake in the morning, adding a few extra minutes to the bake time if needed.
Great for feeding a crowd at brunch or holiday breakfasts.
- Prep Time: 15
- Cook Time: 35
- Category: Breakfast
- Method: Baked Casserole
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 10
- Sodium: 620
- Fat: 13
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 14
- Cholesterol: 130