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Golden pancake sausage casserole drizzled with a rich brown butter and maple custard infusion.

Pancake Sausage Casserole

Rebecca Blumer
This pancake sausage casserole is a sweet and savory brunch dream that combines fluffy pancakes with savory breakfast sausage and a rich egg custard for an easy one-pan meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 5 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10 servings
Calories 385 kcal

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Skillet
  • Whisk

Ingredients
 

Pancakes

  • 1 bag Pancake Mix
  • 1 cup milk
  • 1 large egg
  • 1 tablespoon melted butter or vegetable oil

Sausage Layer

  • 1 pound breakfast sausage, cooked and crumbled
  • 1 cup shredded cheddar cheese

Egg Mixture

  • 6 large eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Optional Toppings

  • syrup
  • Additional shredded cheese
  • Chopped green onions

Instructions
 

Prep the oven and sausage

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish generously, making sure to coat the corners well to prevent sticking.
  • Brown the breakfast sausage in a skillet over medium heat until it is fully cooked and deeply golden. Drain off the excess fat thoroughly to ensure the layers stay fluffy.

Mix the pancake batter, with the brown butter twist

  • In a large bowl, whisk together the pancake mix, 1 cup of milk, 1 large egg, and 1 tablespoon of melted butter or oil until just combined. For a flavor boost, use browned butter that has turned golden and nutty.

Layer the casserole structure

  • Pour half of the pancake batter into the prepared baking dish, spreading it to the edges. Scatter half of the cooked sausage over the batter.
  • Add the remaining pancake batter on top, followed by the rest of the cooked sausage. Sprinkle the shredded cheddar cheese evenly over the top layer.

Whisk the custard, then bake in two stages

  • Whisk the 6 eggs, remaining 1 cup of milk, salt, and black pepper until smooth. Pour this custard evenly over the casserole layers.
  • Cover the dish with foil and bake for 25 minutes. Remove the foil and continue baking for 15 to 20 minutes more, until the center is set and the top is golden-brown.
  • Let the casserole cool for 5 minutes before slicing. Serve warm with maple syrup, extra cheese, or green onions.

Notes

Safety Tip: Always pre-cook and drain the sausage before adding it to the batter to remove excess fat and ensure it is safely cooked through.
Storage Tip: Cool leftovers completely and refrigerate in an airtight container for up to 3 days. Reheat in the oven to maintain the best texture.
Success Tip: Avoid over-mixing the pancake batter. Small lumps are normal and help keep the casserole light and tender rather than rubbery.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 32gProtein: 16gFat: 24gSaturated Fat: 10gCholesterol: 145mgSodium: 890mgPotassium: 210mgFiber: 1gSugar: 8gVitamin A: 12IUVitamin C: 1mgCalcium: 15mgIron: 10mg
Keyword breakfast casserole, pancake sausage casserole, savory breakfast
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