Sausage, Egg, And Cheese Pancake Casserole – Yep, We Went There!

You can serve this pancake casserole for brunch or snacks too. I mean I don’t know about you, but pancakes are a versatile dish for me. Isn’t that the reason why there are pancake places everywhere that serve pancakes for lunch or dinner?

You will not regret making this! That’s something I am sure of!

One of our friends over at Makin’ It Mo Betta had this to say about this recipe:

I was surprised how tasty it was when all layered and baked together.

Technically, it’s not Christmas anymore. But it will surely feel like Christmas whenever you serve this for breakfast! It tastes of holidays and good times!



12-15 pancakes (depends on size)
8 eggs
1 lb sausage (maple sausage, turkey sausage, or favorite)
2 cups Kraft shredded cheddar cheese
maple syrup (optional)
salt and pepper, to taste


Preheat oven to 350 degrees.
Spray an 8 x 8 baking dish with cooking spray, set aside.
In a large skillet, cook sausage on medium-high heat until done, crumbling/breaking into pieces as it cooks. Reduce heat to medium.
In a bowl, scramble eggs, season with salt and pepper. Add to skillet with sausage. Stir eggs in with sausage and cook until eggs are set.
Add pancakes in a single layer to bottom of baking dish. Make sure pancakes are touching or slightly overlapping. I used 5 pancakes for this.
Sprinkle 1/4 cup cheese over pancakes.
Add 1/2 the sausage/egg mixture to the pan.
Top with additional 1/4 cup cheese.
Drizzle with syrup, if desired. (Using the maple sausage and/or using maple syrup gives this a more authentic McGriddle flavor. Could also add syrup to pancake mix when preparing.)
Repeat layers, starting with pancakes.
Top with final layer of pancakes.
Sprinkle with remaining cup of cheese.
Bake for 15 minutes until cheese is melted.





Quick Tip: You can add a little syrup to your serving if you like.

Thanks again to Makin’ It Betta for this amazing recipe.


Leave a Reply