This one-pot breakfast casserole is bound to please anyone with a love of sweet-and-savory dishes. Try using cooked bacon or ham instead of sausage, and Swiss or Gouda cheese instead of Cheddar for your own customized casserole.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Sausage-and-Cheese Pancake Breakfast Casserole
Total:
9 hr 35 min
Prep:
5 min
Inactive:
8 hr 15 min
Cook:
1 hr 15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
9 hr 35 min
Prep:
5 min
Inactive:
8 hr 15 min
Cook:
1 hr 15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Butter an 8-inch-square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.

Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 eggs and the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined.

Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining 1 tablespoon butter in the skillet. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the skillet as necessary. (You should have at least 12 pancakes.)

Whisk together the half-and-half, the remaining 5 eggs, the remaining 1 tablespoon sugar, the pepper and 1/4 teaspoon salt in a large bowl.

Shingle half of the pancakes in the prepared baking dish. Scatter with half of the sausage, sprinkle with half of the cheese and scallions. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, sausage, cheese, scallions and egg mixture. Cover the dish with plastic wrap and refrigerate for at least 8 hours or up to overnight to allow the pancakes to soak in the custard.

Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the casserole loosely with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more. Let cool 15 minutes before serving. Serve warm with maple syrup if you like.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Best Breakfast Potatoes Ever

Recipe courtesy of Ree Drummond

Oatmeal Cookie Pancakes

Recipe courtesy of Rachael Ray

Beef and Cheddar Casserole

Recipe courtesy of Food Network Kitchen

French Breakfast Puffs

Recipe courtesy of Ree Drummond

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Chicken Spaghetti

Chile Con Queso

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.