Name: Sausage, Egg & Cheese Pancake Bake
Prep time: 15 min
Cook time: 30 min
Yield: 6–8 people
Ingredients: 1 pound ground breakfast sausage (one standard package); 6 large eggs; 1 cup milk (whole or 2%); 6–8 pancakes, about 6 inches wide; 2 tablespoons butter, melted, plus more for the dish; 2 cups shredded cheddar cheese (one 8-ounce bag); 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; ¼ teaspoon paprika; ¼ teaspoon onion powder (optional)

Recipe 01 · Breakfast

Sausage, Egg & Cheese Pancake Bake

Savory sausage, fluffy eggs and melted cheddar baked with pieces of pancake. Serve it with maple syrup, hot sauce or salsa.

Jump to recipe ↓

Prep15 minutes

Bake30–35 minutes

Serves6–8 people

Nutritionabout 550 cal · 24g protein per serving

A golden sausage, egg and cheddar pancake bake with one square serving on a plate

The finished bake should be golden on top and firm in the center.

What you need

1 pound ground breakfast sausage (one standard package)
6 large eggs
1 cup milk (whole or 2%)
6–8 pancakes, about 6 inches wide
2 tablespoons butter, melted, plus more for the dish
2 cups shredded cheddar cheese (one 8-ounce bag)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon onion powder (optional)

Shop this recipe's ingredients

As an Amazon Associate, Thomas's Kitchen earns from qualifying purchases, at no extra cost to you.

Eggs Whole milk Salted butter Salt Black pepper Garlic powder Paprika Onion powder

Also grab: a 9 × 13-inch baking dish, a skillet, a mixing bowl, a whisk and a spatula.

How to make it

Heat the oven to 375°F. Rub a little butter all over the inside of a 9 × 13-inch baking dish.
Cook the sausage. Put it in a large skillet over medium heat. Cook for 8–10 minutes, breaking it into small crumbles with a spatula. When there is no pink left, carefully drain off the grease.
Build the first layer. Tear the pancakes into bite-size pieces and spread them evenly across the bottom of the baking dish.
Mix the eggs. Whisk the eggs, milk, salt, pepper, garlic powder, paprika and onion powder together in a large bowl. Pour the mixture evenly over the pancakes.
Add the toppings. Scatter the cooked sausage over the dish. Cover it with the shredded cheese, then drizzle the melted butter over the top.
Bake for 30–35 minutes. It is done when the center does not jiggle and the top is golden. If you use a food thermometer, the center should reach 160°F.
Let it rest for 5 minutes. Cut it into squares and serve while it is warm.

How to serve it

Maple syrup gives it a sweet-and-savory taste. Hot sauce or salsa works when you want more bite.

Save the leftovers

Cover and refrigerate for up to 3–4 days. Reheat one serving at a time until it is hot all the way through.