This Easy Overnight Sausage Pancake Breakfast Casserole is a fun twist on breakfast! It combines fluffy pancakes, savory sausage, and egg all in one dish.
You just mix it all up the night before, pop it in the fridge, and bake it in the morning. Breakfast made easy—what more could you ask for? I love serving it with maple syrup for that perfect touch! 🥞🍁
Key Ingredients & Substitutions
Breakfast Sausage: Choose either mild or spicy sausage based on your preference. Turkey or chicken sausage are great lighter alternatives, while plant-based sausage is an excellent option for vegetarians.
Pancake Mix: Use your favorite brand of pancake mix. If you want a healthier version, consider whole wheat pancake mix or make homemade pancakes with flour, baking powder, and a bit of sugar.
Milk: I use whole milk for richer flavor, but low-fat, almond, or oat milk work well too! Just watch out for sweetened varieties if you prefer a more neutral taste.
Eggs: These are essential for binding and adding protein. If you’re avoiding eggs, try flax eggs or a commercial egg replacer instead.
Cinnamon: This spice adds warmth, but it’s optional! If you’re not a fan, you can skip it or swap it for nutmeg for a different flavor profile.
How Do I Make Sure My Casserole is Perfectly Cooked?
To achieve the best results with your breakfast casserole, pay close attention to the baking time and temperature to prevent overcooking. It’s essential to make sure the eggs are fully set but not dry. Here are some steps to guide you:
- Preheat the Oven: Always start with a properly preheated oven to ensure even cooking.
- Check for Doneness: Insert a knife in the center; it should come out clean when the casserole is done baking.
- Resting Time: Allow the casserole to cool for about 3-5 minutes before slicing. This helps it hold its shape when you cut into it.
- Serving Tip: Enjoy with syrup on the side, so each person can add just the right amount to their taste!
Easy Overnight Sausage Pancake Breakfast Casserole
Ingredients You’ll Need:
For the Casserole:
- 1 pound breakfast sausage (mild or spicy)
- 2 cups pancake mix (plus ingredients required to prepare batter, e.g., eggs, milk, per package instructions)
- 1 1/2 cups milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- Butter or oil (for greasing the baking dish)
- Salt and pepper (to taste)
For Serving:
- 2 tablespoons maple syrup (optional, for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and refrigerate overnight, then you’ll need about 45-50 minutes for baking the next morning. So in total, it’s super quick to prepare, and you’ll have a delicious breakfast ready the next day!
Step-by-Step Instructions:
1. Cook the Sausage:
Start by cooking the sausage in a skillet over medium heat. Use a wooden spoon to break it apart as it cooks until it’s browned and fully cooked. Once done, drain any excess fat and set the sausage aside to cool a bit.
2. Prepare the Pancake Batter:
In a large mixing bowl, make the pancake batter according to the package instructions, using 2 cups of pancake mix along with the required amount of eggs and milk. To the batter, add the vanilla extract and cinnamon, if you’re using it. Stir everything together until well combined.
3. Mix Eggs and Milk:
In a separate bowl, beat the 4 eggs, and whisk in the 1 1/2 cups of milk until the mixture is smooth and blended. This will add a fluffy texture to the casserole!
4. Grease the Baking Dish:
Lightly grease a 9×13 inch baking dish with butter or oil to prevent sticking.
5. Assemble the Casserole:
Sprinkle the cooked sausage evenly across the bottom of the greased baking dish. Next, pour the prepared pancake batter over the sausage, spreading it out so it’s evenly covered. Finally, gently pour the egg and milk mixture evenly on top of everything.
6. Refrigerate Overnight:
Cover the casserole tightly with plastic wrap or foil and place it in the refrigerator overnight. This helps all the flavors blend together beautifully!
7. Bake It Up:
The next morning, preheat your oven to 350°F (175°C). While the oven is heating, take the casserole out of the refrigerator and let it sit at room temperature for about 10 minutes. Then, remove the cover and bake it uncovered for 45-50 minutes. You’ll know it’s ready when the egg is fully set and the top is a lovely golden brown.
8. Cool and Serve:
Once it’s done baking, let the casserole cool for a few minutes before slicing it into squares. Serve warm and feel free to drizzle with maple syrup for that extra delicious touch!
Enjoy your easy and hearty breakfast casserole with family and friends!
FAQ for Easy Overnight Sausage Pancake Breakfast Casserole
Can I Use a Different Type of Sausage?
Absolutely! You can use turkey, chicken, or plant-based sausage if you prefer a lighter option or are looking for a vegetarian alternative. Just be sure to cook it through before adding it to the casserole.
Can I Prepare This Casserole Without Eggs?
Yes! If you want to make an egg-free version, you can use flax eggs (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg) or a commercial egg replacer. Just keep in mind that the texture may vary slightly.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or oven until heated through. You might want to cover it with foil in the oven to prevent it from drying out.
Can I Freeze the Casserole?
Yes, you can freeze the unbaked casserole! Just prepare it as directed, cover tightly with foil or plastic wrap, and freeze. When you’re ready to bake, let it thaw in the refrigerator overnight before placing it directly into a preheated oven to bake.
