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.

Ingredients

Scale

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

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
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.
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.
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.
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.
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.
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.
Layer Batter: Pour half of the pancake batter into the prepared baking dish and spread it evenly to form a base layer.
Add Sausage Layer: Evenly spread the sausage mixture over the pancake batter layer.
Sprinkle Cheese: Distribute half of the shredded cheddar and Monterey Jack cheese evenly over the sausage layer.
Top with Remaining Batter: Pour the remaining pancake batter over the cheese layer, spreading it carefully for an even finish.
Final Cheese Layer: Sprinkle the remaining cheddar and Monterey Jack cheese on top of the final batter layer.
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.
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