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.

Pancake Sausage Breakfast Bake – The Best Cozy Brunch Casserole

Description

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.

Nutrition

Serving Size: 1 slice (1/8 of casserole)
Calories: 350
Sugar: 8g
Sodium: 550mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 14g
Cholesterol: 140mg

Keywords: Pancake Sausage Breakfast Bake, breakfast casserole, make-ahead brunch, sausage pancake casserole, easy breakfast