Pancake Sausage Breakfast Bake

There’s something undeniably comforting about the aroma of pancakes sizzling on the griddle, mingling with the savory scent of breakfast sausage bubbling away in a skillet. As someone who’s spent more than a few Saturday mornings experimenting with various brunch recipes, I can promise you that this Pancake Sausage Breakfast Bake is the kind of dish that brings everyone to the table—and fast. It’s cozy, it’s indulgent, and best of all, you can prep most of it the night before.

I first stumbled upon the idea while juggling pancake batter in one hand and a whisk in the other, trying to entertain a visiting friend who claimed she “didn’t do mornings.” By layering pancakes, sausage, and a custardy egg mixture into one pan, I managed to salvage that visit—and earned myself a reputation for hosting the most laid-back, yet utterly impressive, breakfasts. Ever since, I’ve insisted this bake earns a permanent spot in any brunch rotation.

What makes this breakfast casserole so magical is the union of textures and tastes: light, fluffy pancake pieces soaked in a sweet-eggy custard, contrasted with bursts of savory sausage, all crowned by gooey melted cheddar. It’s essentially pancakes and eggs doing a happy dance, and they’re inviting you to pull up a chair. Whether you’re feeding a crowd on a holiday morning or looking to streamline your weekday routine, this dish ticks all the boxes: make-ahead ease, crowd-pleasing appeal, and just the right amount of indulgence.

this recipe

Steps

1. Cook the Sausage
   Heat a large skillet over medium heat. Add 1 pound of breakfast sausage, breaking it into crumbles with a wooden spoon as it sizzles. Stir occasionally until the sausage is fully browned—about 6 to 8 minutes. Once cooked through, transfer the sausage to a paper-towel-lined plate to drain any excess grease. Set aside.

2. Make the Pancakes
   In a medium bowl, whisk together:

   • 2 cups pancake mix

   • 1½ cups milk

   • 2 eggs

   • 1 teaspoon vanilla extract

   Stir until the batter is smooth and lump-free. Heat a nonstick pan over medium heat, and coat lightly with butter or nonstick spray. Pour ¼-cup portions of batter into the pan, cooking each pancake for about 2 minutes per side, or until golden brown. Transfer cooked pancakes to a plate and let them cool just enough to handle, then cut into bite-sized pieces (roughly 1-inch squares).

3. Assemble the Base Layer
   Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch baking dish with butter or nonstick spray. Spread the pancake pieces evenly across the bottom of the dish, creating a fluffy carpet. Sprinkle the cooked sausage crumbles on top, distributing them so every forkful will include a little of both layers.

Now that your pancake-and-sausage foundation is snug in the baking dish, it’s time to create that custardy blanket, sprinkle on cheese, and let the oven work its magic. This section walks you through the remaining steps and shares a few of my favorite tweaks for even more flavor or convenience.

Steps

1. Prepare the Egg Mixture
   In a large mixing bowl, crack in 6 eggs. Add 1 cup of milk, 1 tablespoon of maple syrup, and season with a pinch of salt and a few grinds of black pepper. Whisk vigorously until the yolks and whites form a homogenous, slightly frothy custard. The maple syrup gives just a hint of sweetness to balance the savory sausage—trust me, this is the layer that ties everything together.

2. Combine Layers
   Pour the egg custard evenly over the pancake chunks and sausage crumbles in the baking dish. Tilt the pan gently so the liquid seeps down into every nook, ensuring each pancake piece gets nicely soaked.

3. Add the Cheese
   Sprinkle 1 cup of shredded cheddar cheese in a single, even layer on top. If you’re feeling adventurous, swap half the cheddar for pepper jack for a little heat, or add a handful of shredded Gruyère for a nuttier profile.

4. Bake Covered
   Cover the dish tightly with foil and place it in your preheated 350°F (175°C) oven. Bake for 25 minutes. The cover helps the custard set without drying out the top layer.

5. Bake Uncovered
   Remove the foil and continue baking for another 15–20 minutes. You’re looking for a golden-brown, slightly puffed top and a custard that’s set in the middle—no runny bits when you jiggle the pan. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs.

6. Rest Before Serving
   Let the bake rest for 10 minutes before slicing. This helps the custard finish setting and makes it easier to serve neat squares.

Pro Tips & Variations

• Make-Ahead Magic
  You can assemble everything up to Step 3 the night before. Cover and refrigerate, then pull it out of the fridge while the oven preheats in the morning. Just add 5–10 extra minutes to the covered bake time if it’s coming straight from cold.

• Swap the Sausage
  Try using a spicy chorizo or a sage-infused breakfast sausage for a flavor twist. If you’re cooking for vegetarians, a plant-based breakfast sausage works surprisingly well here.

• Flavor Boosters

  • Onions & Peppers: Sauté a diced onion and bell pepper with the sausage for extra color and sweetness.

  • Herbs: Stir a tablespoon of chopped chives or fresh thyme into the egg mixture for an herby note.

  • Cinnamon: For pancake purists, add ½ teaspoon ground cinnamon to the pancake batter before cooking.

• Cheese Choices
  Sharp cheddar is the classic go-to, but Monterey Jack, Fontina, or a blend of your favorite melty cheeses will all shine.

• Crispier Edges
  If you like contrast between soft custard and crispy bits, switch your oven to broil for the last 2–3 minutes. Keep a close eye on it so it doesn’t burn—just enough to give the top a few golden-brown spots.

• Serving Suggestions
  Slice into 8 generous squares and serve with warm maple syrup on the side. A dollop of sour cream or a scattering of fresh berries can lighten up each bite if you’d like a hint of tang or freshness.