Should I cook sausage or pancakes first?

For best results, cook the sausage first. This allows you to brown and crumble it evenly while the fat is still easy to work with. Once the sausage is set aside, you can use the same skillet to quickly wipe clean and move on to pancakes. When assembling Pancake Sausage Casserole , having all elements pre-cooked and cooled slightly ensures a neater, firmer final dish.

Do you have to cook sausage before putting in casserole?

Yes, absolutely. Sausage should always be fully cooked before adding to your Pancake Sausage Casserole . This guarantees food safety and helps the meat render flavorful bits that enhance each layer. Raw sausage would release grease and moisture during baking, leaving your casserole greasy and undercooked.

Can I use regular pancake mix for sausage balls?

Yes, regular pancake mix works for sausage balls, though it's usually better to use a mix with higher protein or add a little extra egg. The structure helps hold them together. While that’s a different style from Pancake Sausage Casserole , it follows the same sweet-savory logic that makes this dish such a hit.

What to add to sausage casserole for flavour?

Aside from good seasoning, you can enhance the flavor with chopped herbs like thyme or chives, a touch of maple syrup, or a creamy element like softened cream cheese. For an extra bold flavor, try sharp cheddar or smoked gouda. All of these add depth to your Pancake Sausage Casserole without complicating the process.

Pancake Sausage Casserole – 1 Brilliant Make-Ahead Brunch Bake

Description

Pancake Sausage Casserole is the ultimate sweet and savory breakfast bake, layered with fluffy pancakes, seasoned sausage, and melty cheese. Make it ahead for brunch or weekday meals.

Ingredients

For the Pancake Layers:

3 cups pancake mix

2½ cups milk

3 large eggs

2 tablespoons melted butter

1 teaspoon vanilla extract

For the Filling:

1½ lbs breakfast sausage, cooked and crumbled

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese

½ cup cream cheese, softened (optional)

For Assembly:

Butter for greasing

Extra cheese for topping

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Instructions

1. In a large bowl, whisk together pancake mix, milk, eggs, melted butter, and vanilla until smooth.

2. Heat a non-stick griddle or pan over medium heat. Make 6–8 thin pancakes, about 8–9 inches wide. Cook until golden brown. Set aside to cool.

3. Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter.

4. Mix cheddar and mozzarella in a bowl. Set aside.

5. Place 2 pancakes in the bottom of the baking dish.

6. Top with ⅓ of the cooked sausage and ⅓ of the cheese mixture. Add dollops of cream cheese if using.

7. Repeat with 2 more pancakes, more sausage, more cheese. Repeat again.

8. Add final pancakes and top with any remaining sausage and cheese.

9. Cover with foil and bake for 20 minutes.

10. Remove foil and bake for another 10–15 minutes, until golden and bubbly.

11. Let rest 10 minutes before slicing. Serve with maple syrup or hot sauce.

Notes

Use slightly thicker pancakes to hold structure while baking.

You can prepare pancakes and sausage a day ahead and store separately until assembly.

Optional add-ins: chopped herbs, sautéed vegetables, or jalapeños for heat.

Great for freezing, just slice and store in airtight containers.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American