Description
This Pancake Sausage Casserole combines crunchy and soft textures with irresistible flavors, making it an easy yet satisfying dish for brunch or breakfast.
Ingredients
Scale
- 6 large pancakes
- 1 pound breakfast sausage
- 8 large eggs
- 1 cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried mustard powder (optional)
- 1 cup shredded cheddar cheese (optional)
- Fresh parsley, chopped
- Butter or oil for greasing the baking dish
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish with butter or oil.
- Cook crumbled breakfast sausage in a skillet until browned (about 5-7 minutes), then drain excess grease.
- Cut pancakes into bite-sized pieces and layer half in the baking dish, followed by half the cooked sausage.
- In a bowl, whisk eggs, milk, salt, pepper, and mustard powder until smooth, then pour over layers in the dish.
- If using cheese, sprinkle on top and gently press layers down.
- Bake uncovered for 30-40 minutes, until puffed and golden.
- Let cool for 5 minutes, garnish with parsley, and serve.
Notes
For gluten-free options, use gluten-free pancakes and check other ingredients.
Feel free to swap ingredients like cheese or sausage based on your preferences.
This casserole can be prepared a day in advance and baked in the morning.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 160mg