Why You’ll Love This Recipe
This breakfast bake combines all your morning favorites into one dish, saving you time and cleanup. It’s sweet, savory, and kid-friendly, with a custardy texture that feels like a cross between French toast and a breakfast sandwich. You can customize it with different meats, cheeses, or add-ins to suit your taste. It’s also a reliable make-ahead option that tastes just as good reheated.
Kitchen Equipment You’ll Need
Mixing bowls
Whisk
9×13-inch baking dish
Skillet
Spatula
Measuring cups and spoons
Oven
Tips for Success
Let the pancake pieces dry out a bit before using—they’ll absorb the egg mixture better.
Use pre-cooked sausage to save time.
Let the dish rest for 10 minutes after baking for easier slicing.
Add syrup or a sprinkle of powdered sugar just before serving.
Ingredients
8 cooked pancakes, chopped into bite-sized pieces
1 lb breakfast sausage, cooked and crumbled
6 large eggs
1 1/2 cups milk
1/2 cup shredded cheddar cheese
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
Butter or spray for greasing dish
Maple syrup, for serving
Directions
Preheat oven to 350°F and grease a 9×13-inch baking dish.
Spread chopped pancakes evenly in the dish, then top with cooked sausage and shredded cheese.
In a large bowl, whisk together eggs, milk, vanilla, cinnamon, and salt. Pour mixture evenly over the pancake and sausage layers.
Press down lightly to ensure everything is soaked. Let sit for 10–15 minutes.
Bake for 35–40 minutes or until the center is set and the top is golden.
Cool slightly before slicing. Serve with warm maple syrup.
Additional Tips or Variations
Swap sausage for cooked bacon or ham.
Add blueberries or chopped apples for a fruity twist.
Use pancake mix to make fresh pancakes quickly if you don’t have leftovers.
Substitute almond milk and dairy-free cheese for a dairy-free version.