Imagine waking up on a sunny weekend morning, the warm sun shining through your window, and the irresistible smell of something delicious wafting through your kitchen. Guess what? Today, I’m cooking up a scrumptious pancake sausage casserole that’s simply *too* easy to make and will have your family coming back for seconds (or thirds, if they know what’s good for them)! This is the dream combination of pancakes and sausage, with a sprinkle of sweetness from apples and cinnamon. Seriously, you do not want to miss out on this delightful treat!
Why You’ll Love This Pancake Sausage Casserole
- Simple Preparation: Just mix it, pop it in the oven, and voilà! Minimal fuss for maximum flavor!
- Family-Friendly Dish: Even the pickiest eaters in your crew will be begging for more.
- Versatile Enjoyment: It’s perfect for breakfast, brunch, or even dinner! Who says you can’t have breakfast for dinner?
- Make-Ahead Option: Prep it the night before, and watch your morning stress melt away.
Ingredients for Your Pancake Sausage Casserole
Here’s what I’m throwing together to create this mouthwatering casserole:
- Bulk Pork Sausage: This is *the* star of our show! Go for a flavor-packed option, please.
- Biscuit or Baking Mix: This is your ticket to fluffy goodness.
- Milk: I prefer 2% for that nice creaminess without feeling like I just ate a rock.
- Eggs: These little wonders will help bind all that yumminess together.
- Canola Oil: Just a smidge to keep things moist and happy.
- Apples: Pick your favorite kind, peel ‘em, and slice ‘em thin for a sweet touch!
- Cinnamon Sugar: You can never go wrong with this magical mix, right?
- Maple Syrup: The cherry on top! Or should I say syrup? Drizzle away!
Steps to Make Your Pancake Sausage Casserole
- Preheat the Oven: Crank that baby up to 350°F (175°C). It’s about to get cozy in here!
- Cook the Sausage: In a large skillet over medium heat, crumble that pork sausage and let it cook until it’s brown and sizzlin’. About 5-7 minutes will do! Drain and set aside for later deliciousness.
- Prepare the Batter: In a big bowl, mix together the biscuit mix, milk, eggs, and canola oil. Don’t be worried if the batter has some lumps; they give it character, just like me!
- Combine Ingredients: Fold in your glorious cooked sausage into the pancake batter. This is where the magic really starts to happen!
- Prepare the Baking Dish: Grease up a 13×9 inch baking dish and pour in the pancake mixture, spreading it out evenly. Look at you, being all fancy!
- Add the Apples: Layer those lovely apple slices on top and sprinkle with cinnamon sugar because we’re all about that extra love!
- Bake: Pop it in the oven and let it bake for 30-45 minutes until it’s puffed up and golden brown. Try not to peek too much—the smell is going to tempt you like crazy!
- Serve: Drizzle warm maple syrup over each serving. Trust me; it’s the perfect finishing touch that turns delicious into * DIVINE *!
Pro Tips for Chef-Quality Results
- Sausage Variations: Try different sausages! Turkey sausage for a lighter vibe or a spicy kind to add a little zing!
- Flavor Boost: A splash of vanilla
Pancake Sausage Casserole
This Pancake Sausage Casserole is a delightful and hearty breakfast option that’s perfect for feeding a crowd. With layers of sausage, biscuit mix, and apples, it’s sure to satisfy!
Equipment
- Skillet
- Baking Dish
Ingredients
Main Ingredients
- 1 pound bulk pork sausage
- 2 cups biscuit/baking mix
- 1 ⅓ cups 2% milk
- 2 large eggs
- ¼ cup canola oil
- 2 medium apples peeled and thinly sliced
- 2 tablespoons cinnamon sugar
To Serve
- Maple syrup for serving
Instructions
- Preheat oven to 350°.
- In a large skillet over medium heat, cook and crumble sausage until no longer pink, 5-7 minutes; drain.
- Mix biscuit mix, milk, eggs, and oil until blended; stir in sausage.
- Transfer biscuit mixture to a greased 13×9-in. baking dish.
- Top with apples; sprinkle with cinnamon sugar.
- Bake for 30-45 minutes or until set.
- Serve with maple syrup.
- To make ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator; uncover and let stand while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.
Notes
This casserole can be made ahead of time and baked the next day for a convenient breakfast option!