Best 3 Sausage And Pancake Casserole Recipes

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Indulge in a delightful breakfast casserole that combines the savory flavors of sausage with fluffy pancakes. This easy-to-make dish is perfect for a hearty morning meal or a special brunch. With a crispy golden crust and a tender, flavorful interior, this casserole is sure to be a hit with the whole family. Discover variations of this classic recipe, including a vegetarian option with tofu sausage, a gluten-free version using almond flour pancakes, and a low-carb alternative featuring cloud bread pancakes. Each recipe offers a unique twist on the traditional sausage and pancake casserole, catering to different dietary preferences and ensuring everyone can enjoy this delicious dish.

Let's cook with our recipes!

SAUSAGE AND PANCAKE CASSEROLE



Sausage and Pancake Casserole image

Trial and error made this pancake casserole recipe one my family asks for time and time again. It's so easy and very good. -Ethel Sanders, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 pound bulk pork sausage
2 cups biscuit/baking mix
1-1/3 cups 2% milk
2 large eggs
1/4 cup canola oil
2 medium apples, peeled and thinly sliced
2 tablespoons cinnamon sugar
Maple syrup

Steps:

  • Preheat oven to 350°. In a large skillet over medium heat, cook and crumble sausage until no longer pink, 5-7 minutes; drain. Mix biscuit mix, milk, eggs and oil until blended; stir in sausage. Transfer biscuit mixture to a greased 13x9-in. baking dish. Top with apples; sprinkle with cinnamon sugar. Bake until set, 30-45 minutes. Serve with syrup., To make ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator; uncover and let stand while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 379 calories, Fat 24g fat (6g saturated fat), Cholesterol 80mg cholesterol, Sodium 692mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 1g fiber), Protein 11g protein.

SAUSAGE-AND-CHEESE PANCAKE BREAKFAST CASSEROLE



Sausage-and-Cheese Pancake Breakfast Casserole image

This one-pot breakfast casserole is bound to please anyone with a love of sweet-and-savory dishes. Try using cooked bacon or ham instead of sausage, and Swiss or Gouda cheese instead of Cheddar for your own customized casserole.

Provided by Food Network Kitchen

Categories     main-dish

Time 8h50m

Yield 6 to 8 servings

Number Of Ingredients 14

4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons sugar
Kosher salt
1 3/4 cups buttermilk
7 large eggs
2 cups half-and-half
1/4 teaspoon freshly ground black pepper
8 ounces pre-cooked breakfast sausage patties, crumbled
8 ounces sharp white Cheddar cheese, shredded
4 scallions, sliced
Pure maple syrup, for serving (optional)

Steps:

  • Butter an 8-inch-square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
  • Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 eggs and the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.
  • Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining 1 tablespoon butter in the skillet. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the skillet as necessary. (You should have at least 12 pancakes.)
  • Whisk together the half-and-half, the remaining 5 eggs, the remaining 1 tablespoon sugar, the pepper and 1/4 teaspoon salt in a large bowl.
  • Shingle half of the pancakes in the prepared baking dish. Scatter with half of the sausage, sprinkle with half of the cheese and scallions. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, sausage, cheese, scallions and egg mixture. Cover the dish with plastic wrap and refrigerate for at least 8 hours or up to overnight to allow the pancakes to soak in the custard.
  • Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the casserole loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes before serving. Serve warm with maple syrup if you like.

PANCAKE AND SAUSAGE CASSEROLE



Pancake and Sausage Casserole image

I wanted a pancake and sausage casserole for deer camp and at home, too, since we have a good-sized family. I wanted to have something that would be ready for everyone to sit and eat together. I couldn't find one, so I began experimenting. Finally, I am satisfied with this one. All of my tasters agreed it worked. Top it with butter, syrup, or your favorite topping.

Provided by Jon

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package bulk pork breakfast sausage
4 cups all-purpose flour
¼ cup white sugar
¼ cup brown sugar
4 teaspoons baking powder
½ teaspoon salt
4 eggs
2 ½ cups milk
¼ cup vegetable oil
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare a baking dish with cooking spray. Preheat the baking dish in the oven.
  • Brown the sausage in a skillet over medium heat; drain.
  • Mix the flour, white sugar, brown sugar, baking powder, and salt in a large bowl. Stir in the eggs, milk, vegetable oil, and vanilla to form a batter. Add the sausage and stir. Pour into the preheated baking dish.
  • Bake until a toothpick inserted into the center of the dish comes out clean, about 25 minutes. Allow to cool 10 minutes before cutting to serve.

Nutrition Facts : Calories 559.1 calories, Carbohydrate 65.6 g, Cholesterol 131.6 mg, Fat 23.6 g, Fiber 1.7 g, Protein 19.8 g, SaturatedFat 7.1 g, Sodium 964.9 mg, Sugar 16.9 g

Tips:

  • Use high-quality sausage: The type of sausage you use will make a big difference in the flavor of your casserole. Look for a sausage that is made with fresh, high-quality meat and has a good balance of spices.
  • Don't overcook the sausage: Overcooked sausage will be tough and dry. Cook it until it is just cooked through, but still slightly pink in the center.
  • Use a variety of pancake mixes: Different pancake mixes will give your casserole different flavors and textures. Try using a combination of white, wheat, and buckwheat pancake mixes.
  • Don't overmix the batter: Overmixed batter will make your pancakes tough. Mix the batter just until the ingredients are combined.
  • Cook the casserole in a greased pan: This will help to prevent the casserole from sticking and will also help to create a crispy crust on the bottom.
  • Serve the casserole immediately: Sausage and pancake casserole is best served hot and fresh out of the oven.

Conclusion:

Sausage and pancake casserole is a delicious and easy-to-make breakfast or brunch dish. It is perfect for a lazy weekend morning or for a special occasion. With a few simple tips, you can make a sausage and pancake casserole that is sure to impress your family and friends.

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