Ingredients
- 1 box (16 oz) pancake mix
- 2 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 pound breakfast sausage, cooked and crumbled
- 2 cups shredded cheddar cheese
- 1/4 cup maple syrup, for drizzling (optional)
- Fresh fruit, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the pancake mix, milk, eggs, and vanilla extract until smooth.
- Pour half of the pancake batter into the prepared baking dish.
- Sprinkle the cooked sausage evenly over the pancake batter.
- Top with the remaining pancake batter, spreading it evenly.
- Bake for 25 minutes.
- Remove from oven and sprinkle with shredded cheddar cheese. Return to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly and the casserole is golden brown.
- Let stand for 5-10 minutes before serving. Drizzle with maple syrup and top with fresh fruit, if desired.
Notes
For a sweeter casserole, add 1/4 cup of sugar to the pancake batter. You can substitute different types of cheese, such as mozzarella or Monterey Jack. For a spicier casserole, use hot breakfast sausage or add a pinch of red pepper flakes to the batter. This casserole can be assembled the night before and stored in the refrigerator. Bake as directed in the morning. Store leftovers in the refrigerator for up to 3 days. Reheat in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
