Pancake Breakfast Casserole
This pancake breakfast casserole is one of my favorite ways to turn a simple breakfast into amazing. It combines the soft, fluffy texture of pancakes with savory sausage, crispy bacon, and plenty of melted cheese baked right into the batter.
Servings 6
Ingredients
- 1 cup cooked breakfast sausage, crumbled
- ½ cup cooked bacon, chopped
- 2 cups shredded cheddar cheese
- 2 cups pancake mix
- 1½ cups milk
- 3 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon paprika (optional)
- 2 tablespoon melted butter
- chopped green onions or parsley (optional garnish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a medium baking dish.
- Cook the sausage until browned and fully cooked. Cook bacon until crisp. Drain excess fat and set aside.
- In a large bowl, whisk pancake mix, milk, eggs, salt, pepper, garlic powder and paprika until smooth. Stir in melted butter.
- Fold in cooked sausage, bacon, and shredded cheese. Pour mixture into the prepared baking dish and spread evenly.
- Bake for 35 - 40 minutes until puffed, golden, and set in the center.
- Garnish with chopped green onions or parsley if desired. Serve warm.
Notes
Taste & Texture
Soft, fluffy pancake-style baseSavory pockets of sausage and bacon
Melted cheese throughout with a lightly crisp golden top
Storage, Freezing & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.Freezer: Freeze the casserole for up to 2 months.
Reheat: Warm slices in the oven or microwave until heated through.