Description
This Pancake Sausage Breakfast Bake is the ultimate sweet-and-savory brunch casserole! Fluffy pancakes, crumbled sausage, melty cheese, and a warm maple drizzle are layered and baked together in one cozy, make-ahead dish that’s perfect for lazy weekends, family gatherings, or holiday mornings. Easy to prep, easier to love!
Ingredients
12 pancakes (4–5 inches wide; store-bought or homemade)
1 lb breakfast sausage (pork or turkey)
6 slices cheddar or American cheese
1 cup shredded mozzarella (or other melty cheese)
½ cup maple syrup (plus more for serving)
4 large eggs
½ cup milk (dairy or non-dairy)
1 tsp vanilla extract
Butter (for greasing the baking dish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.
In a skillet over medium heat, cook sausage until browned and crumbled. Drain excess grease and set aside.
In a bowl, whisk together eggs, milk, vanilla, and ¼ cup of the maple syrup to make the custard mixture.
Start layering: Place 4 pancakes on the bottom of the greased dish. Top with half the sausage, 3 cheese slices, a handful of shredded cheese, and a drizzle of maple syrup.
Repeat with another 4 pancakes, remaining sausage, 3 cheese slices, more shredded cheese, and another drizzle of syrup.
Add the final 4 pancakes on top and sprinkle with the rest of the shredded cheese.
Pour the egg mixture evenly over the entire dish, pressing gently so it soaks into the layers.
Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes, or until golden and set.
Let cool for 5–10 minutes before slicing. Serve warm with extra maple syrup over the top.
Notes
Store-bought or leftover pancakes work great—just make sure they’re not too fluffy or they won’t soak up the custard as well.
You can prep this casserole the night before, refrigerate it, and bake fresh in the morning.
Try swapping in veggie sausage, adding sautéed onions or peppers, or using different cheeses to make it your own!
Freezes beautifully: cool completely, wrap well, and freeze for up to 2 months.