Sausage Pancake Casserole Recipe

Introduction

Sausage Pancake Casserole is a delightful and easy brunch dish that combines savory breakfast sausage with fluffy pancake layers. It’s perfect for feeding a crowd or enjoying a comforting weekend meal with minimal effort.

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 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 the pancake batter into the prepared baking dish and spread it evenly.
9. Step 9: Spread the sausage mixture evenly over the batter.
10. Step 10: Sprinkle half the cheddar and Monterey Jack cheeses over the sausage layer.
11. Step 11: Pour the remaining batter over the cheese layer.
12. Step 12: Sprinkle the remaining cheeses on top.
13. Step 13: Bake for 35-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
14. Step 14: Let the casserole cool for 10-15 minutes before serving. Garnish with chopped green onions if desired.

Tips & Variations

• For extra flavor, try adding a pinch of smoked paprika or cayenne pepper to the sausage mixture.
• Swap the cream of mushroom soup for cream of cheddar for a cheesier taste.
• Use cooked bacon instead of sausage for a different twist.
• Add diced jalapeños to the vegetables for a spicy kick.
• Make it vegetarian by substituting sausage with sautéed mushrooms or plant-based sausage.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. It also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it tightly, and refrigerate. Bake it the next morning, adding a few extra minutes to the baking time if needed.

Can I use another type of cheese?

Absolutely. Cheddar and Monterey Jack work well, but feel free to use mozzarella, pepper jack, or a blend of your favorite cheeses for different flavors.

Sausage Pancake Casserole Recipe

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★★★★★

4.9 from 59 reviews

This Sausage Pancake Casserole is a delicious and easy brunch recipe perfect for feeding a crowd. Featuring savory breakfast sausage cooked with onions and bell peppers, layered with a fluffy pancake batter and a blend of sharp cheddar and Monterey Jack cheeses, this casserole is baked to golden perfection. It’s a comforting and hearty dish that combines the flavors of breakfast favorites into one satisfying bake, ideal for weekend gatherings or special occasions.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: American

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 Topping

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

Optional Garnish

• 1/2 cup chopped green onions

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish to prevent sticking during baking.
2. Cook Sausage: Heat a large skillet over medium heat. Add the breakfast sausage, breaking it apart as it cooks. Brown the sausage thoroughly for 8-10 minutes. Once cooked, drain any excess grease from the skillet.
3. Sauté Vegetables: Add the chopped onion and green bell pepper to the sausage in the skillet. Cook for 5-7 minutes until the vegetables are tender-crisp. Stir occasionally to combine flavors.
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 into the sausage mixture. Heat through evenly, then remove from heat and allow to cool slightly to avoid cooking the eggs prematurely.
5. Prepare Egg Mixture: In a large bowl, whisk together the 8 eggs and 1 cup milk until the mixture is light and frothy, which will help make the casserole fluffy.
6. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and 1/4 teaspoon black pepper. These will form the dry components of your pancake batter.
7. Make Pancake Batter: Gradually add the dry ingredients to the wet egg mixture, whisking gently until just combined. Be careful not to overmix to keep the batter tender. Let the batter rest for 5-10 minutes to allow the baking powder to activate.
8. Layer Batter and Sausage Mixture: Pour half of the pancake batter into the prepared baking dish and spread it out evenly to form the base layer.
9. Add Sausage Layer: Spread the prepared sausage mixture evenly over the pancake batter layer, distributing it to cover fully.
10. Add Cheese: Sprinkle half of the shredded cheddar and Monterey Jack cheeses over the sausage layer for a cheesy, melty middle.
11. Top with Remaining Batter: Pour the remaining pancake batter gently over the cheese layer, spreading it out evenly to cover.
12. Finish with Cheese: Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top of the casserole for a golden, bubbly crust.
13. Bake the Casserole: Place the casserole in the preheated oven and bake for 35-40 minutes. Bake until the casserole is golden brown on top and a toothpick inserted in the center comes out clean, indicating it is fully cooked.
14. Cool and Garnish: Let the casserole cool for 10-15 minutes to set before serving. Garnish with chopped green onions if desired for a fresh, flavorful finish.

Notes

• You can substitute cream of mushroom soup with cream of chicken or celery soup for a different flavor.
• For a spicier kick, add some chopped jalapeños or a pinch of cayenne pepper to the sausage mixture.
• Make sure to drain the excess grease from the sausage to prevent a soggy casserole.
• Letting the batter rest before baking helps create a fluffier texture in the final dish.
• This casserole can be prepared the night before; just assemble it and refrigerate, then bake fresh in the morning.
• Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.

Keywords: sausage pancake casserole, brunch recipe, breakfast casserole, easy brunch recipe, baked pancake casserole