WELCOME TO homeasyrecipes.com – Where Tradition Meets Taste Hello! I’m Anna, the heart behind HomeasyRecipes, a cozy corner dedicated to celebrating timeless recipes and the warmth of shared meals. Inspired by my beloved grandmother, Mary, this site is a tribute to her wisdom, love, and the unforgettable flavors she brought to our family table.
If you’re anything like me, you love a good recipe that actually works—the kind that doesn’t leave you drowning in dishes or hunting down ingredients you’ve never heard of. That’s what this site is all about. Real recipes, real life, no fluff. I started homeasyrecipes.com because I wanted to make home cooking feel less like a chore and more like something to look forward to. You’ll find everything here—from quick 20-minute meals to comfort food for those slow Sundays. Oh, and plenty of desserts, because… priorities.
I’m not a professional chef—I’m just a home cook who’s learned (sometimes the hard way) how to make tasty, doable meals that don’t break the bank or your spirit. So, whether you’re cooking for one, feeding a family, or just trying to figure out what to do with that leftover chicken, I’ve got you.
Today’s recipe is one of those feel-good breakfasts that brings everyone to the table—Pancake Sausage Breakfast Bake. Think fluffy pancakes layered with savory maple sausage, drenched in a sweet and creamy custard, and baked to golden perfection. It’s a make-ahead dream, ideal for lazy Sundays, holiday mornings, or busy weekdays when you just want breakfast ready to go.
Looking for more breakfast comfort? Check out this hearty sausage pancakes recipe for another morning favorite that never disappoints.
Let’s get cooking.
Table of Contents
Table of Contents
What Is Pancake Sausage Breakfast Bake?
A Comforting Twist on Classic Breakfast
If you’ve ever wished you could combine all your favorite breakfast foods into one delicious dish, then Pancake Sausage Breakfast Bake is your dream come true. This cozy casserole layers soft, fluffy pancakes with savory maple sausage and covers it all in a creamy, sweet egg custard. The result? A warm, oven-baked breakfast that tastes like morning joy.
Unlike a typical stack of pancakes or a skillet of sausage, this Pancake Sausage Breakfast Bake is a one-dish wonder—perfect for feeding a hungry crowd or prepping for a stress-free morning. It’s like bread pudding met brunch and decided to bring maple syrup along for the ride.
From the very first bite, you’ll get the golden edges of pancake soaked in maple-sweetened custard, mixed with the rich flavor of browned sausage. It’s soft, satisfying, and designed to impress, without requiring professional baking skills. Whether you’re serving this for a Sunday brunch, a family holiday, or a lazy weekend morning, it’s the kind of dish people remember—and ask for again.
Why Everyone Loves Pancake Sausage Breakfast Bake
There’s a reason this Pancake Sausage Breakfast Bake recipe has been making waves in breakfast circles and mom blogs alike. It checks every box when it comes to simplicity, flavor, and flexibility:
Sweet and savory flavor profile: The pancakes bring light sweetness, while the sausage adds richness and depth.
Make-ahead friendly: Assemble it the night before and just bake in the morning.
Crowd-pleasing: It feeds a whole family with minimal effort.
Less cleanup: One casserole dish is all you need.
It’s especially ideal for holiday mornings when you’d rather spend time sipping coffee than cooking all morning. You can even personalize the Pancake Sausage Breakfast Bake by using flavored sausage, like spicy or apple maple, or by adding cheese for an extra indulgent twist.
This Pancake Sausage Breakfast Bake combines fluffy pancakes, savory maple sausage, and a rich maple-sweetened custard in one easy, make-ahead casserole. Perfect for holidays, brunch, or busy mornings.
Ingredients
Scale
20 to 24 frozen pancakes from a 33-oz package, thawed
1 lb maple sausage
6 large eggs
1½ cups heavy cream
1 cup milk
1 tsp vanilla
2 Tbsp sugar
2 Tbsp maple syrup, plus more for serving
Instructions
Cut pancakes in half and place cut side down in a lightly greased 9×13-inch pan.
Cook sausage in a skillet over medium-high heat until no longer pink. Drain fat.
Sprinkle cooked sausage on top of and in between pancake slices.
Whisk together eggs, heavy cream, milk, vanilla, sugar, and maple syrup.
Pour egg mixture evenly over the pancakes and sausage.
Cover the casserole dish and refrigerate overnight.
Remove casserole from refrigerator and uncover. Preheat oven to 350ºF.
Bake uncovered for 50 to 60 minutes until the center is set.
Let stand 5 minutes before serving with extra maple syrup.
Notes
Can substitute turkey sausage for maple sausage.
Can substitute 20 to 24 2-¼ inch homemade pancakes for frozen.
Allow to rest at room temperature for 15 minutes before baking if coming from the fridge.
Top with fresh fruit or powdered sugar for extra presentation.
Core Ingredients: Pancakes, Sausage, and Custard Base
To create the perfect Pancake Sausage Breakfast Bake, you don’t need anything fancy—just a few basic ingredients you probably already have or can grab in one quick trip to the store.
Here’s what you’ll need:
Ingredient
Quantity
Purpose
Thawed pancakes
20–24 (from a 33-oz frozen pack)
Forms the “bread” layer of the bake
Maple sausage
1 pound
Adds savory depth with a hint of sweetness
Large eggs
6
Essential for custard structure
Heavy cream
1½ cups
Creates a rich, velvety texture
Whole milk
1 cup
Helps balance out the heaviness of cream
Vanilla extract
1 teaspoon
Adds a subtle warmth and sweetness
Granulated sugar
2 tablespoons
Sweetens the custard
Maple syrup
2 tablespoons (plus more to serve)
Boosts maple flavor and ties it all together
These ingredients combine to make a soft, almost bread pudding-like texture that’s bursting with classic breakfast flavor.
ding" id="substitutions-gluten-free-dairy-free-or-veggie-options">Substitutions: Gluten-Free, Dairy-Free, or Veggie Options
Want to adjust for dietary needs or personal preference? Here are some smart swaps:
Gluten-free? Use certified gluten-free pancakes or pancake mix.
Dairy-free? Substitute coconut cream and almond milk for the cream and milk.
No pork? Use chicken or turkey sausage instead of maple pork sausage.
Vegetarian? Try meatless breakfast sausage crumbles. Brands like Beyond Meat and MorningStar work well.
Low-sugar? Skip the granulated sugar and reduce the syrup by half. You can always add sweetness after baking.
It’s a flexible dish, so feel free to make it your own. If you loved the sweet-savory contrast here, discover great ideas like the Sausage Pancake Muffins Recipe for a portable twist.
-image size-full">All the ingredients you need for the perfect Pancake Sausage Breakfast Bake
How to Make Pancake Sausage Breakfast Bake Step-by-Step
Creating the perfect Pancake Sausage Breakfast Bake is easier than you might think. With just a little prep and layering, you’ll have a breakfast that looks impressive and tastes even better. Let’s walk through each part of the process so you can get this right every single time.
Prepping the Pancakes: Frozen or Homemade
For convenience, thawed frozen pancakes work beautifully in this recipe. They’re uniform in size and texture, making the layering process quick and consistent. If you have leftover homemade pancakes, even better. Just make sure they’re not too fluffy—they should be firm enough to soak in the custard without falling apart.
Pro Tip: Cut each pancake in half and layer them cut-side down for a bakery-style look and better custard absorption.
ding" id="cooking-and-layering-the-sausage">Cooking and Layering the Sausage
Start by browning your maple breakfast sausage in a skillet over medium-high heat. You want a good sear for extra flavor. Once fully cooked and no longer pink, drain off any excess fat.
Now here’s the magic: sprinkle the sausage between and on top of the layered pancakes. The savory sausage will nestle into the crevices and blend with the custard while baking, giving you a bite full of flavor every time.
ding" id="mixing-the-egg-custard-base">Mixing the Egg Custard Base
In a large mixing bowl, whisk together the eggs, heavy cream, milk, vanilla extract, sugar, and maple syrup. This custard is the heart of your Pancake Sausage Breakfast Bake. It should be smooth, pourable, and slightly sweet.
Carefully pour the custard mixture over the layered pancakes and sausage in the casserole dish. Make sure every piece is soaked—use a spoon to gently press down the top layer if needed.
Baking Tips: Temperature, Timing, and Doneness
Once assembled, cover the dish with foil and refrigerate overnight. This step allows the custard to soak into the pancakes and set up for baking.
Baking instr
uctions:
Preheat your oven to 350°F.
Uncover the dish and place it in the center rack.
Bake for 50 to 60 minutes, or until the center is fully set and the top is golden brown.
Let it rest for 5–10 minutes before slicing and serving.
Serve with a drizzle of warm maple syrup and a cup of coffee for the ultimate brunch experience.
-image size-full">Crumbling sausage into the pancake casserole dish
Make-Ahead and Freezing Tips
If you love breakfast but hate the morning hustle, the Pancake Sausage Breakfast Bake is your dream come true. Not only is it packed with flavor, it’s incredibly make-ahead friendly. Whether you’re meal prepping for the week or planning a holiday brunch, this casserole adapts to your schedule with ease.
Preparing the Casserole the Night Before
One of the best things about this Pancake Sausage Breakfast Bake is how well it holds up overnight. In fact, letting the custard soak into the pancakes for several hours makes the final dish even more flavorful and moist.
Here’s how to prep it ahead:
Assemble the entire bake—pancakes, sausage, and custard—in your baking dish.
Cover tightly with plastic wrap or foil.
Refrigerate for at least 6 hours, preferably overnight.
In the morning, just
remove the dish from the fridge while you preheat the oven. Bake uncovered for 50–60 minutes as usual. The result is a deeply flavorful breakfast with barely any work that morning.
Tip: If your kitchen is chilly, let the dish sit on the counter for 10–15 minutes before baking to prevent the glass pan from cracking due to temperature shock.
How to Freeze and Reheat for Busy Mornings
This Pancake Sausage Breakfast Bake is also a freezer star. Whether you want to freeze it before baking or store leftovers, it freezes beautifully and reheats without losing texture or flavor.
To freeze be
fore baking:
Assemble the casserole as usual.
Wrap tightly in two layers of foil.
Label and freeze for up to 2 months.
When ready to bake:
Thaw overnight in the fridge.
Bake as directed, adding an extra 10–15 minutes if still slightly chilled.
To freeze leftovers:
Let the cooked casserole cool completely.
Slice into portions and wrap individually.
Store in freezer-safe bags or containers.
Reheat in the microw
ave for 1–2 minutes per slice or in the oven at 325°F until warmed through. It’s perfect for breakfast on the go or lunchbox surprises.
Discover great ideas like our Sausage Pancake Muffins Recipe if you’re into freezer-friendly, prep-ahead breakfasts that still taste fresh out of the oven.
Mistakes to Avoid with Pancake Sausage Breakfast Bake
A delicious Pancake Sausage Breakfast Bake is one of the easiest make-ahead breakfasts you can prepare. But like many simple recipes, there are a few things that can go wrong if you’re not careful. From soggy pancakes to dry custard, small missteps can make a big difference in how your bake turns out. Below are the top mistakes people make—and how to avoid them—so your Pancake Sausage Breakfast Bake comes out golden, moist, and full of flavor every single time.
ding" id="undercooked-center-or-burnt-edges">Undercooked Center or Burnt Edges
One of the most common problems with any breakfast bake is uneven cooking. If the center is still wet while the edges are starting to burn, your oven temperature may be too high or your casserole wasn’t evenly soaked in custard.
Here’s how to fix that:
Always bake your Pancake Sausage Breakfast Bake at 350°F—don’t rush it at a higher temperature.
If the casserole has been chilled overnight, let it sit at room temperature for 15 minutes before baking.
Bake uncovered and check doneness by inserting a knife or toothpick in the center; it should come out mostly clean.
If the top is browning too fast, cover it loosely with foil halfway through baking.
ding" id="soggy-or-watery-texture">Soggy or Watery Texture
A soggy Pancake Sausage Breakfast Bake is usually the result of too much liquid or not enough time to soak. If the pancakes haven’t absorbed the custard properly, you’ll end up with a mushy mess instead of a firm, sliceable breakfast.
Avoid sogginess by:
Using slightly stale or firm pancakes that can hold their structure.
Cooking and draining the sausage thoroughly to prevent excess grease.
Allowing the bake to chill overnight so the egg mixture sets before baking.
You want the texture to be soft but not soupy—a good Pancake Sausage Breakfast Bake should hold its shape on the plate.
ding" id="bland-flavor-from-underseasoning">Bland Flavor from Underseasoning
Because this dish uses simple ingredients like pancakes and eggs, seasoning matters. Skimping on flavor can leave your Pancake Sausage Breakfast Bake tasting flat, even if the texture is perfect.
To boost flavor:
Choose maple sausage or spicy sausage for an extra punch.
Add a pinch of salt, cinnamon, or even a dash of black pepper to the custard.
Use real maple syrup—not pancake syrup—for richer, deeper sweetness.
Cutting Too Soon After Baking
When your kitchen smells like maple, sausage, and warm custard, it’s hard to wait. But don’t dig in too soon. Slicing your Pancake Sausage Breakfast Bake right out of the oven can cause it to fall apart.
Let it rest
for 10 minutes to allow the custard to finish setting. You’ll get cleaner slices and a better eating experience.
Serving Suggestions & Pairings
Once your Pancake Sausage Breakfast Bake is golden, puffed, and out of the oven, the real fun begins—serving it up. This hearty, comforting dish can easily stand on its own, but pairing it with the right sides and flavors can take your breakfast or brunch spread to the next level.
Whether you’re feeding your family on a quiet weekend morning or hosting brunch for a group, here are the best ways to serve your Pancake Sausage Breakfast Bake for maximum flavor and presentation.
ding" id="what-to-serve-with-pancake-sausage-breakfast-bake">What to Serve With Pancake Sausage Breakfast Bake
This breakfast bake hits both sweet and savory notes, so you can go in either direction when choosing sides.
Sweet Pairings:
Fresh fruit salad with berries, melon, and citrus adds brightness and cuts through the richness.
Greek yogurt with honey and granola offers a creamy, tangy contrast.
Cinnamon apples or sautéed bananas give a warm, caramelized complement.
Savory Sides:
Scrambled eggs or a cheesy egg bake if you want to amp up the protein.
Crispy hash browns or roasted breakfast potatoes for texture.
A fresh green salad with vinaigrette—perfect for brunch when you want balance.
Beverage ide
as: Pair your Pancake Sausage Breakfast Bake with a hot cup of black coffee, chai, or spiced apple cider. For brunch gatherings, a mimosa or bloody mary bar never disappoints.
Brunch Board Ideas for Hosting
Planning to entertain? Turn your Pancake Sausage Breakfast Bake into the star of a brunch board. Use a large serving tray or cutting board and arrange:
Squares of the casserole
Mini syrup pitchers
Fresh fruit and cheese cubes
Baked goods like mini muffins or scones
Bacon strips or vegetarian breakfast sausage
Let guests build the
ir own breakfast plates with a little bit of everything. The Pancake Sausage Breakfast Bake offers the heartiness, while the sides bring variety and fun.
Variations You’ll Love
One of the best parts about making a Pancake Sausage Breakfast Bake is how customizable it is. Once you master the basic version, you can get creative with the ingredients, flavors, and even the format. Whether you’re looking for something lighter, spicier, or more festive, these variations will keep your mornings exciting.
Warm and hearty Pancake Sausage Breakfast Bake on a plate
Blueberry Pancake & Turkey Sausage Bake
Swap out your regular pancakes for blueberry pancakes and use lean turkey sausage for a lighter, fruit-forward version of the classic Pancake Sausage Breakfast Bake. The natural sweetness from the berries balances the savory turkey sausage beautifully.
Tip:
> Add a few fresh blueberries between the pancake layers before pouring the custard for bursts of fruit flavor in every bite.
Cheesy Biscuit and Sausage Twist
Love cheese? Replace the pancakes with sliced buttermilk biscuits and mix shredded cheddar into the custard. You’ll still get that warm, baked brunch feel, but with an extra cheesy twist.
The cheddar melts into the custard and sausage, creating a savory version of the Pancake Sausage Breakfast Bake that’s ideal for cheese lovers. You can even top it with more cheese halfway through baking for a golden, bubbly finish.
Add thin apple slices between pancake layers and sprinkle with cinnamon and brown sugar. Use maple or apple-flavored sausage for seasonal depth. This variation tastes like fall in a casserole dish and is a hit during the holidays.
Serve with extra maple syrup and a dusting of powdered sugar for a warm, comforting breakfast that doubles as dessert.
Sheet Pan vs. Casserole Dish
While the casserole dish is traditional, you can also make a thinner version of Pancake Sausage Breakfast Bake in a sheet pan for faster baking and crispier edges.
Use the same layerin
g method, but reduce the custard slightly. Bake at 350°F for 30–40 minutes and slice into squares for easy, handheld portions—perfect for brunch buffets or on-the-go meals.
Nutrition, Storage, and Reheating
When it comes to hearty breakfasts, the Pancake Sausage Breakfast Bake doesn’t just deliver on taste—it also holds up well nutritionally, especially when you customize it to suit your needs. Whether you’re making it for weekend brunch or meal prepping for the week, knowing how to store and reheat it properly will help you get the most out of this comforting casserole.
Nutritional Breakdown (Per Serving)
Here’s an estimate of the nutrition for one serving of a standard Pancake Sausage Breakfast Bake (based on 12 servings):
-table">
Nutrient
Amount
Calories
310–350 kcal
Protein
13–15g
Carbohydrates
25–28g
Fat
18–20g
Saturated Fat
9–10g
Sugar
7–9g
Fiber
1–2g
Sodium
450–600mg
Keep in mind, you can easily lower calories and fat by using turkey sausage, low-fat milk, and reducing the maple syrup or sugar. Or, boost the protein with added egg whites or shredded cheese.
Safe Storage for Freshness
Once your Pancake Sausage Breakfast Bake has cooled, proper storage ensures it stays safe and delicious for days.
Refrigerator:
Allow the bake to cool completely.
Store in an airtight container or cover the casserole dish tightly.
Keeps well for up to 4 days in the fridge.
Freezer:
rong>
Slice into portions and wrap individually.
Use freezer-safe containers or wrap tightly in plastic and foil.
Store for up to 2 months. Be sure to label with the date.
Freezing doesn’t affect the flavor or texture of the Pancake Sausage Breakfast Bake, making it a great option for make-ahead breakfasts.
Reheating Like a Pro
The key to reheating is preserving moisture and avoiding a rubbery texture. Here’s how to warm up your Pancake Sausage Breakfast Bake like it just came out of the oven:
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Microwave (single serving): 60–90 seconds on medium heat. Add a splash of milk before heating to retain softness.
Oven (multiple servings): Cover with foil and bake at 325°F for 15–20 minutes, or until warmed through.
Air Fryer (crispy finish): Heat slices at 300°F for 6–8 minutes for crispy edges.
No matter how you reheat it, serve with a drizzle of warm maple syrup for that fresh-from-the-oven flavor.
What is breakfast sausage wrapped in a pancake called?
That’s often called a “pigs in a blanket” breakfast style, or in many regions, it refers to sausage pancake roll-ups. It’s a popular grab-and-go breakfast item, where sausage is rolled inside a pancake, sometimes served on a stick. While not identical to a Pancake Sausage Breakfast Bake, the flavor combination is the same—sweet, savory, and satisfying.
Do you cook sausage before adding to breakfast casserole?
Absolutely. Always fully cook and drain the sausage before adding it to any breakfast casserole, including a Pancake Sausage Breakfast Bake. Raw sausage won’t cook properly once it’s layered in with custard and pancakes—it will release excess grease and leave the dish undercooked in spots. Browning the sausage beforehand enhances flavor and improves texture.
Can I use regular pancake mix for sausage balls?
Yes, you can! Regular pancake mix works great for making sausage balls. Just combine ground sausage with shredded cheese and pancake mix until the dough forms, then roll into balls and bake. While these aren’t the same as a Pancake Sausage Breakfast Bake, they offer a similar savory-sweet flavor in a bite-sized format.
How long to bake breakfast sausages in the oven?
Typically, breakfast sausages take about 20 to 25 minutes in a preheated oven at 375°F, turning them halfway through for even browning. If you’re preparing them for a Pancake Sausage Breakfast Bake, make sure the sausage is fully cooked and nicely browned before layering it into the dish. Undercooked sausage can affect both the flavor and texture of your breakfast bake.
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Conclusion
The Pancake Sausage Breakfast Bake is more than just a breakfast—it’s a warm, comforting tradition that brings people together. Whether you’re planning a cozy weekend morning or prepping ahead for a busy week, this dish has the versatility, flavor, and simplicity that every home cook dreams of.
It combines the sweetness of pancakes with the hearty flavor of sausage, all baked in a rich custard for a result that’s soft, savory, and slightly sweet. With just a few basic ingredients and the option to make it ahead or freeze for later, the Pancake Sausage Breakfast Bake is a must-have in any family breakfast rotation.
From holiday mornings to lazy Sundays, it’s a casserole that delivers every time. So the next time you’re craving comfort on a plate, you know exactly what to bake.
