Go Back
–+ servings
Sausage Pancake Casserole

Sausage Pancake Casserole: The Easy Comfort Food You Crave

Sausage Pancake Casserole combines fluffy pancakes and savory sausage for a delightful breakfast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Breakfast Sausage Sausage can be turkey or chicken.
  • 1 Onion Shallots can work for milder taste.
  • 1 Green Bell Pepper Red or yellow peppers can be used.
  • 1 can Cream of Mushroom Soup Homemade versions can be used.
  • 1 cup Milk Any milk alternative can be used.
  • 1 teaspoon Black Pepper Cayenne pepper can be added for spice.
  • 1 teaspoon Garlic Powder Fresh minced garlic can substitute.
  • 1 teaspoon Onion Powder Fresh minced onion can substitute.
  • 6 Large Eggs Egg substitutes or flaxseed can substitute.
  • 1 cup All-Purpose Flour Gluten-free blends can be used.
  • 1 tablespoon Baking Powder Ensure it's fresh for best rise.
  • 1 teaspoon Salt Can be skipped or reduced for low-sodium.
For the Cheese Layer
  • 1 cup Cheddar Cheese Any preferred melting cheese can be used.
  • 1 cup Monterey Jack Cheese Can substitute with pepper jack.
For Topping
  • 2 tablespoon Green Onions Optional garnish; can use parsley or cilantro.

Equipment

  • large skillet
  • Mixing Bowl
  • Baking Dish

Method
 

Step-by-Step Instructions for Sausage Pancake Casserole
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. Brown the breakfast sausage in a large skillet over medium heat for 8-10 minutes.
  3. Sauté chopped onion and green bell pepper in the same skillet for 5-7 minutes until softened.
  4. Mix cream of mushroom soup, ½ cup of milk, parsley, black pepper, garlic and onion powder, and heat for 2-3 minutes.
  5. Whisk together the eggs and 1 cup of milk in a mixing bowl until frothy.
  6. Combine all-purpose flour, baking powder, salt, and black pepper in another bowl and whisk until no lumps remain.
  7. Gradually mix dry ingredients into whisked eggs until just combined. Let rest for 5-10 minutes.
  8. Spread half of the pancake batter in the greased baking dish.
  9. Layer the cooked sausage and vegetable mixture over the pancake batter, then sprinkle half of the cheese on top.
  10. Pour the remaining pancake batter over the cheese layer, then top with the remaining cheese.
  11. Bake for 35-40 minutes until golden brown and a toothpick comes out clean.
  12. Let the casserole cool for 10-15 minutes before cutting and garnish with green onions, if desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. It can be frozen for up to 2 months.

Tried this recipe?

Let us know how it was!