Description
Indulge in the ultimate weekend brunch with this Pancake Egg Sausage Casserole! This showstopper combines fluffy, from-scratch pancake batter with savory browned sausage in one glorious, easy-to-make dish. Using a simple ‘one-pour’ method, this recipe creates a beautifully puffed, golden-brown breakfast bake that is rustic, satisfying, and perfect for feeding a crowd. It’s an all-in-one meal that tastes like you spent hours in the kitchen but comes together with surprising ease.
Ingredients
1 (16 ounce) package bulk breakfast sausage
4 cups all-purpose flour
¼ cup white sugar
¼ cup brown sugar
4 teaspoons baking powder
½ teaspoon salt
4 large eggs
2 ½ cups milk
¼ cup vegetable oil
1 teaspoon vanilla extract
Instructions
Cook the Sausage
Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, cook and crumble the breakfast sausage until browned. Drain all the excess grease on paper towels to prevent a soggy casserole. Spread the drained sausage evenly in a greased 9×13 inch baking dish.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, both sugars, baking powder, and salt. Combining the dry ingredients first ensures the leavening is evenly distributed, which is key for a uniform rise.
Combine the Wet Ingredients & Make the Batter
In a separate bowl, whisk the eggs until frothy. Then, stir in the milk, vegetable oil, and vanilla extract. Pour this wet mixture into the dry ingredients and stir only until just combined. A few lumps in the batter are perfectly fine and are the secret to a tender crumb.
Assemble and Bake the Casserole
Gently pour the pancake batter over the layer of sausage, spreading it to the edges of the dish. Bake for 30-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let the casserole cool for at least 10 minutes before slicing and serving to help it set properly.
Notes
Don’t Overmix:
To ensure a fluffy and tender texture, mix the batter only until the ingredients are incorporated. Overmixing develops gluten and can make the casserole tough.
Drain Grease Thoroughly:
For a perfectly cooked casserole that isn’t soggy, make sure to drain the sausage very well on paper towels after browning.
Make-Ahead Tip:
To save time in the morning, you can cook the sausage and combine the dry ingredients the night before. Store them separately and combine with the wet ingredients just before baking.
Flavor Variations:
Cheesy: Fold 1½ cups of shredded cheddar cheese into the batter.
Spiced: Add ½ teaspoon of ground cinnamon to the dry ingredients for a warm, cozy flavor.
Fruity: Gently fold in 1 cup of fresh blueberries or chopped apples for a sweet and savory contrast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 13
- Sodium: 935
- Fat: 21
- Saturated Fat: 6
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 1
- Protein: 17
- Cholesterol: 115
Keywords: pancake casserole, sausage breakfast casserole, breakfast bake, brunch recipe, pancake batter casserole, easy breakfast, savory pancake, all-in-one breakfast