Sausage and pancake casserole repurposes classic frozen pancakes into a hearty dish that feeds a hungry crowd. This hearty breakfast casserole takes the hassle out of your morning meal by coming together the night before so all you have to do the next morning is pop it in the oven. Perfect for making ahead for busy weekdays or weekend brunches.
Breakfast casseroles are winners in my house.
They are perfect for feeding big appetites and with 4 growing boys big appetites reign supreme over here.
But mornings are something I struggle with.
I generally don’t do them well so I’m not a fan of any meal that requires me to make it before I have a chance to wake up.
That’s where this easy sausage and pancake casserole comes in.
It’s assembled the night before so all you have to do the morning of is put it in the oven and dig in.
What is a sausage and pancake casserole?
This sausage and pancake casserole takes the idea of a French toast bake and combines it with frozen pancakes and cooked sausage.
Like with French toast bakes, you mix up a custard of eggs, heavy cream, milk, sugar and syrup.
Instead of using sliced or cubed bread, you use the premade hotcakes.
The result is a delicious breakfast bake that tastes a lot like a McGriddle.
And in a just as easy to serve to the famished crowd form!
How to make
To make, spray a 9×13 baking dish with nonstick spray.
Then cut the pancakes in half and wedge them into the dish cut side down, rounded side up.
Repeat until you have all the pancakes wedged into the dish.
Then, cook the sausage in skillet, breaking it up and stirring syrup into it as it cooks.
Once it’s no longer pink, drain the fat from the sausage.
Then spread the cooked sausage evenly out over top of the pancakes, spreading them apart as needed to distribute the meat throughout the dish.
Now that you’ve got the base of the dish assembled, it’s time to make the custard.
In a mixing bowl, whisk the eggs, cream, milk, vanilla and sugar together until the mixture is smooth. Pour it over the pancake and sausage mixture.
Then cover the dish tightly with plastic wrap and refrigerate overnight.
The next morning, remove the dish from the fridge and discard the plastic wrap.
Bake at 350 for 50-60 minutes.
Once it’s done, let the dish rest for several minutes prior to slicing and serving.
You can store any leftovers tightly covered in the fridge for 3 to 4 days.
To reheat, you can either warm it back up in the oven or microwave a portion until warm.
Can I freeze this breakfast casserole?
Yes! This sausage and pancake casserole makes the perfect freezer meal.
Just put the casserole together as described above and instead of putting it into the refrigerator overnight, cover it in plastic wrap and pop it in the freezer.
When you are ready to bake, let it thaw completely in the refrigerator and bake it as described.
You can also freeze any leftovers.
To freeze leftovers, let them cool and then wrap them well with plastic and freeze.
When ready to serve, thaw completely and reheat in the microwave or covered with aluminum foil in the oven until warmed through.
The casserole will last for 2-3 months in the freezer.
Tips and Tricks
- Feel free to sub turkey sausage, if desired.
- If you substitute brown sugar for white sugar, it will get caramely when it’s cooked. Taste though before adding additional syrup to your serving. You don’t want it to be too sweet.
- Don’t skip draining the fat or the casserole may feel sort of greasy.
Other Breakfast Casseroles You Might Enjoy
This sausage and pancake casserole is the perfect make ahead casserole for any day and even makes a fantastic holiday brunch.
Make it and enjoy!
Looking for other breakfast casseroles? Try these:
Like the idea of combining sausage & pancakes in a casserole dish for a delectable breakfast or brunch option? Check out this amazing chicken & waffles casserole before you go!
If you’ve tried this SAUSAGE AND PANCAKE CASSEROLE, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sausage & Pancake Casserole
- 20-24 oz pkg frozen pancakes
- 1 lb breakfast sausage
- 1 tbsp maple syrup optional
- 8 eggs
- 1 1/2 cups heavy cream
- 1 cup milk
- 1 tsp vanilla extract
- 2 tbsp sugar
- maple syrup for serving
- Lightly spray a 9x13" baking dish with non stick cooking spray.
- Cut the pancakes in half, and then layer them in the prepared dish- cut side down. Repeat until all the pancakes have been squeezed into the baking dish. I was able to create three equal rows in mine.
- Add the sausage to a skillet and cook, breaking up as it cooks. Stir in the maple syrup, and cook until the sausage is no longer pink, and completely crumbled. Completely drain the sausage of fat.
- Spread the cooked sausage evenly out over top of the pancakes. Open them as needed to help it get down in between the layers so that the whole dish is nice and meaty.
- In a mixing bowl, whisk together the eggs, cream, milk, vanilla extract, & sugar until the mixture's smooth. Pour this mixture evenly out over the meat & pancakes.
- Cover the dish tightly with cling wrap, and then set in the refrigerator to rest overnight.
- The next morning take the dish out, discard the wrap, and bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the dish rest for several minutes before slicing and serving. Drizzle servings with extra maple syrup, if desired.