Description
A delightful pancake and sausage casserole that’s perfect for chilly mornings, combining sweet and savory flavors for a family favorite.
Ingredients
- 2 cups pancake mix (flavored mix if desired)
- 1 cup milk (or almond/oat milk)
- 3 large eggs (or flax eggs for vegans)
- 1 pound breakfast sausage (or turkey/plant-based sausage)
- 1/2 cup maple syrup (or agave nectar)
- 2 tablespoons butter (for greasing)
- 1 cup fresh fruit (berries or banana slices)
- 1/2 cup nuts (chopped pecans or walnuts)
- 1 cup yogurt
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, cook the breakfast sausage over medium heat until browned and crumbled. Drain excess grease and set aside.
- In a large bowl, whisk together the pancake mix, milk, and eggs until smooth.
- Add favorite fruits and nuts into the mixture and stir.
- Grease a baking dish with butter or spray.
- Pour half of the batter into the dish.
- Sprinkle the cooked sausage evenly on top of the batter.
- Pour the remaining batter over the sausage, ensuring it is well covered.
- Bake for 30 to 35 minutes, or until golden brown and a toothpick comes out clean.
- Once baked, remove from the oven and let cool for a few minutes before cutting into pieces.
Notes
Serve with toppings like maple syrup, yogurt, or whipped cream. Leftovers can be stored in the fridge for 3 to 4 days or frozen for longer storage.