Pancake & Sausage Breakfast Casserole

• 1 bag of Vicky Cakes Original Pancake Mix
• 1 cup milk
• 1 large egg
• 1 tablespoon melted butter or vegetable oil

• 1 pound breakfast sausage, cooked and crumbled
• 1 cup shredded cheddar cheese

• 6 large eggs
• 1 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Optional Toppings:

• Syrup
• Additional shredded cheese
• Chopped green onions

Cooking Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray or butter.

Step 2: Cook Sausage

In a skillet over medium heat, cook the breakfast sausage until browned and cooked through. Drain any excess fat and set aside.

Step 3: Make the Pancake Batter

In a large bowl, whisk together the pancake mix, 1 cup of milk, egg, and melted butter (or oil) until just combined. There may be some lumps, and that's okay.

Step 4: Assemble the Casserole

Pour pancake batter over melted butter in the baking dish.

Sprinkle half of the cooked sausage evenly over the pancake batter.

Add another layer of batter on top of the sausage layer.

Sprinkle the remaining sausage over the second pancake layer.

Sprinkle the shredded cheddar cheese evenly over the sausage layer.

Step 5: Prepare Egg Mixture

In a medium bowl, whisk together the eggs, 1 cup of milk, salt, and black pepper until well combined.

Step 6: Pour the egg mixture evenly over the layers in the baking dish.

Step 7: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Step 8: Cool and Serve

Allow the casserole to cool for a few minutes before slicing and serving. Serve warm with optional toppings like maple syrup, additional shredded cheese, or chopped green onions.