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Turn your morning essentials into a crowd-pleasing casserole with this pancake sausage breakfast bake. It's a super relaxed answer for those days when you'd rather not stand over the stove flipping pancakes or frying sausage separately. Everyone gets a hearty meal with barely any fuss.
This one came from hosting a holiday weekend for my in-laws. Folks in the house woke up at random times, but with this bake, I could sip coffee with the early crowd and still serve late risers a hot, tasty breakfast.
Tasty Ingredients
- Melted butter ensures your breakfast bake comes out of the oven with a beautiful golden finish on top
- Shredded cheddar cheese (optional) melts into savory bits throughout the dish, and sharp cheddar really stands out
- Maple syrup works its magic throughout the casserole—use the real stuff for the best flavor punch
- Ground cinnamon (optional) gives the sweet notes a cozy touch if you’re feeling it
- Vanilla extract helps bring out the sweetness in a simple, natural way—try pure vanilla if you can
- Large eggs keep the baked casserole together and create that soft, fluffy texture
- Milk makes the pancake layer rich and moist—whole milk is awesome, but any kind works
- Pancake mix is a big time-saver; pick your favorite brand for predictable results
- Turkey breakfast sausage keeps things lighter but still has that classic savory flavor (less greasy than pork, too)
- Cooking spray makes cleaning the baking dish a breeze—no stuck-on mess
Easy How-To Guide
- Bake It Up
- Pop your filled baking dish onto the middle oven rack and leave it for 30 to 35 minutes. You want the top nicely golden, and the middle set. Stick a toothpick in—if it comes out mostly clean, you’re good; if it’s sticky with raw batter, give it a few more minutes.
- Add the Good Stuff
- Gently fold the cooked sausage into your batter, and if you want, add the cheese. Don’t over-mix—just enough so it’s scattered throughout and stays fluffy.
- Mix the Pancake Batter
- Whisk pancake mix, milk, eggs, vanilla, cinnamon, and maple syrup together in a big bowl (go for about 2 minutes). You want it smooth and just thick enough to cling to a spoon. Whisking really well adds a bit of air for a better bake.
- Get Set Up
- Set your oven to 350°F. Hit every corner of your 9x13 pan with cooking spray so it comes out easily later. Preheating makes sure it all cooks evenly.
- Layer & Finish
- Pour it all into your buttered pan—use a spatula to smooth things out. Drizzle melted butter in a quick zigzag over the top for that crave-worthy crust.
- Brown Protein First
- Brown your turkey sausage in a skillet for around 7 minutes on medium heat, breaking it apart while you go. Drain any extra fat so it’s not greasy, and chop bigger bits for an even bake.
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Adding real maple syrup to the batter changed everything for me. Once I swapped in regular sugar, and wow—it just didn’t hit the same. Real maple syrup gives a deep flavor that folks always notice. Even my picky nephew devoured two big pieces the first time I baked it.
Make Ahead Secrets
This make-ahead wonder is a lifesaver. Throw everything together the night before, cover the pan well, and let it hang out in the fridge. The next morning, leave it on the counter while the oven heats. Bake as usual, just tack on 5 to 7 extra minutes since it’s starting cold. That means you have more time with your family and less in the kitchen, especially on holidays.
Storing and Reheating
Let it cool, slice it up, and stash leftovers in airtight containers in your fridge for up to 3 days. Want to keep it longer? Wrap each slice in plastic, then foil, and freeze for up to 2 months. To reheat from the fridge, just nuke it for 30 to 60 seconds. From frozen, let it thaw overnight or use the microwave’s defrost setting. It still tastes great—no weird texture.
What to Serve It With
Level up your breakfast by serving this with a bowl of fresh fruit—the brightness really pops with the casserole. Try a fruit salad with berries and bananas, finished with a splash of orange juice. If you want to go fancy, set up a toppings bar: warm maple syrup, whipped butter, berries, nuts, even a dollop of whipped cream. For some crunch, toss crispy bacon on the side next to those fluffy squares.
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Common Queries
- → Is pork sausage an option instead of turkey?
Of course! Swap turkey sausage with pork or any favorite breakfast sausage. Just cook it thoroughly and make sure to drain any extra grease.
- → Can I prep this the night before?
Definitely! You can have it all set up and stored in the fridge overnight. Bake it fresh the following morning.
- → Do I need to include cheese?
Not at all! Cheese is optional. It makes the bake richer, but feel free to leave it out if you'd like.
- → What goes well with this bake?
Pair it with a bowl of fruit, some yogurt, or a light side salad to balance everything out.
- → How should leftovers be stored?
Put leftovers in a sealed container and keep them in the fridge for up to three days. Warm up portions in the oven or microwave before eating.
- → Is there a gluten-free version?
Yes! Use gluten-free pancake mix instead of regular to adapt this bake for gluten-free needs.