Ingredients You’ll Need
Serves 6–8
For the Pancake Layer:
- 1 cup pancake mix (like Bisquick) or homemade pancake batter
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract (optional, for sweetness)
For the Sausage Layer:
- 1 lb breakfast sausage , cooked and crumbled
- Optional add-ins : diced bell peppers, onions, or mushrooms
For the Egg Layer:
- 6 large eggs
- 1/2 cup milk
- Salt and pepper , to taste
- 1 cup shredded cheddar cheese (optional, but highly recommended!)
Step-by-Step Instructions
Step 1: Preheat & Prep
- Preheat your oven to 375°F (190°C) . Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.
Step 2: Make the Pancake Layer
- In a mixing bowl, whisk together the pancake mix, milk, eggs, and vanilla extract until smooth.
- Pour the batter evenly into the bottom of the prepared baking dish.
Step 3: Add the Sausage Layer
- Sprinkle the cooked and crumbled sausage evenly over the pancake batter. If using veggies, layer them on top of the sausage.
Step 4: Prepare the Egg Layer
- In another bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture evenly over the sausage layer.
Step 5: Add Cheese (Optional)
- Sprinkle shredded cheddar cheese over the top for an extra layer of gooey goodness.
Step 6: Bake
- Bake for 35–40 minutes , or until the eggs are set, the pancake layer is golden brown, and the cheese is bubbly and slightly golden.
- Let the casserole cool for 5–10 minutes before slicing and serving.
Why This Recipe Works
-
- Layered Perfection : Each bite contains a perfect balance of fluffy pancakes, savory sausage, and creamy eggs.
- Versatile Base : The pancake batter acts as a sturdy foundation while staying light and airy.
- Make-Ahead Magic : Assemble the night before, cover, and refrigerate—then bake in the morning for a stress-free breakfast.
