Sausage, Potato and Pancake Breakfast Casserole
Ingredients
- 1 pound breakfast sausage
- 1 small diced onion
- 4 cups frozen hash brown potatoes thawed
- 2 cups prepared pancake batter
- 2 tablespoons melted butter or oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking dish.
- In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Drain excess grease.
- Spread the hash browns evenly into the prepared baking dish. Sprinkle with garlic powder, onion powder, black pepper, and paprika.
- Add the cooked sausage evenly over the potatoes.
- Prepare pancake batter according to package directions or your favorite homemade recipe. Stir in the melted butter or oil along with the maple syrup.
- Pour the pancake batter evenly over the sausage and potatoes. Gently spread if needed.
- Bake uncovered for 35–40 minutes, or until the pancake topping is golden brown and cooked through.
- Let the casserole rest for 5 minutes before slicing.
- Serve warm with extra maple syrup drizzled over the top.
Notes
This casserole tastes like a savory pancake breakfast bake with crispy sausage and potatoes tucked underneath.
Add cooked onions or diced peppers if desired.
Turkey sausage works well too.
Great for camping breakfasts, holiday mornings, or weekend brunch.
Storage Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
Add cooked onions or diced peppers if desired.
Turkey sausage works well too.
Great for camping breakfasts, holiday mornings, or weekend brunch.
Storage Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.