Sausage Pancake Casserole: A Delicious & Easy Brunch Recipe

Introduction

Sausage Pancake Casserole is a hearty and comforting dish perfect for brunch or a family breakfast. It combines savory sausage and vegetables with fluffy pancake batter and melted cheese for a satisfying one-pan meal.

Ingredients

• 1 pound breakfast sausage, casings removed
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 8 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Optional: 1/2 cup chopped green onions for garnish

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Step 2: In a large skillet over medium heat, crumble and cook the sausage until browned, about 8-10 minutes. Drain excess grease.
3. Step 3: Add chopped onion and green bell pepper to the skillet; cook until tender-crisp, about 5-7 minutes.
4. Step 4: Stir in condensed cream of mushroom soup, 1/2 cup milk, parsley, 1/4 teaspoon black pepper, garlic powder, and onion powder. Heat through, then remove from heat and let cool slightly.
5. Step 5: In a large bowl, whisk together eggs and 1 cup milk until light and frothy.
6. Step 6: In a separate bowl, whisk together flour, baking powder, salt, and 1/4 teaspoon black pepper.
7. Step 7: Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Let the batter rest for 5-10 minutes.
8. Step 8: Pour half of the pancake batter into the prepared baking dish and spread evenly.
9. Step 9: Spread the sausage mixture evenly over the batter layer.
10. Step 10: Sprinkle half of the shredded cheddar and Monterey Jack cheese over the sausage mixture.
11. Step 11: Pour the remaining pancake batter over the cheese layer.
12. Step 12: Sprinkle the remaining cheese on top.
13. Step 13: Bake for 35-40 minutes, or until the casserole is golden brown and a toothpick inserted in the center comes out clean.
14. Step 14: Let cool for 10-15 minutes before serving. Garnish with chopped green onions if desired.

Tips & Variations

• Use turkey sausage for a leaner option without sacrificing flavor.
• Add diced mushrooms or spinach with the peppers and onions for extra veggies.
• Swap the cream of mushroom soup for cream of chicken soup for a different taste.
• For a spicier kick, add some chopped jalapeños or a dash of cayenne pepper to the sausage mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through. You can also freeze the casserole for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, you can assemble the casserole the night before and refrigerate it. Bake it fresh in the morning, adding a few extra minutes to the baking time if it’s cold from the fridge.

Can I use a different type of cheese?

Absolutely! Feel free to substitute the cheddar and Monterey Jack with your favorite cheeses like mozzarella, pepper jack, or Colby for different flavors and textures.

Sausage Pancake Casserole: A Delicious & Easy Brunch Recipe

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★★★★★

4.5 from 118 reviews

• Author: Ethan
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

Sausage Pancake Casserole is a hearty and flavorful brunch dish that combines savory breakfast sausage, tender vegetables, and fluffy pancake batter baked to golden perfection. This easy-to-make casserole layers sausage and cheese between two layers of pancake batter, offering a delightful twist on classic breakfast flavors that’s perfect for family gatherings or weekend brunch.

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Ingredients

Scale 1x2x3x

Sausage Mixture

• 1 pound breakfast sausage, casings removed
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder

Pancake Batter

• 8 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Cheese

• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese

Optional Garnish

• 1/2 cup chopped green onions

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
2. Cook Sausage: In a large skillet over medium heat, crumble the breakfast sausage and cook until browned, about 8-10 minutes. Drain off any excess grease to keep the dish from becoming too oily.
3. Sauté Vegetables: Add the chopped onion and green bell pepper to the skillet with the sausage. Cook them together until tender-crisp, which should take 5-7 minutes for optimal texture.
4. Add Soup and Seasonings: Stir in the condensed cream of mushroom soup, 1/2 cup milk, chopped fresh parsley, 1/4 teaspoon black pepper, garlic powder, and onion powder. Heat the mixture through, then remove from heat and let it cool slightly.
5. Mix Wet Ingredients: In a large bowl, whisk the 8 eggs and 1 cup of milk together until the mixture is light and frothy, ensuring a fluffy pancake base.
6. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, salt, and 1/4 teaspoon black pepper. Whisk these dry ingredients thoroughly.
7. Combine Batter: Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Allow the batter to rest for 5-10 minutes to improve texture.
8. Layer Batter: Pour half of the pancake batter into the prepared baking dish and spread it evenly to form a base layer.
9. Add Sausage Layer: Evenly spread the sausage mixture over the pancake batter layer.
10. Sprinkle Cheese: Distribute half of the shredded cheddar and Monterey Jack cheese evenly over the sausage layer.
11. Top with Remaining Batter: Pour the remaining pancake batter over the cheese layer, spreading it carefully for an even finish.
12. Final Cheese Layer: Sprinkle the remaining cheddar and Monterey Jack cheese on top of the final batter layer.
13. Bake: Place the casserole in the preheated oven and bake for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating it is fully cooked.
14. Cool and Garnish: Allow the casserole to cool for 10-15 minutes before serving to set. Garnish with chopped green onions if desired for a fresh flavor and attractive presentation.

Notes

• Make sure to drain excess grease from the sausage to avoid a greasy casserole.
• Letting the pancake batter rest helps to create a lighter texture.
• Use fresh parsley for the best flavor in the sausage mixture, but dried parsley can be substituted if needed.
• For a spicier twist, consider adding a pinch of cayenne pepper to the sausage mixture.
• If you prefer, substitute cream of mushroom soup with cream of chicken soup for a slightly different flavor.
• This casserole can be assembled the night before and refrigerated; just add a few extra minutes to baking time if baking from cold.
• Garnish with green onions or fresh herbs for added color and brightness.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American

Keywords: sausage pancake casserole, brunch casserole, breakfast casserole, sausage and pancake bake, easy brunch recipe, cheesy breakfast casserole