📖 Instructions

1. First things first, grease a 9x13 inch baking dish. I use cooking spray, but you could also use butter. Trust me, you don't want this sticking to the bottom!
2. Preheat your oven to 375°F (190°C). This is crucial for even baking. Don't skip this step!
3. Prepare your pancake batter according to the instructions on your favorite pancake mix. I prefer a slightly thicker batter for this casserole, so I usually add a little less water than recommended.
4. Cook your sausage. You can use breakfast sausage links, patties, or even ground sausage. Just make sure it's fully cooked and crumbled. Nobody wants raw sausage in their casserole! I usally go for the patties. Easy peasy.
5. In a large bowl, whisk together the eggs, milk, salt, and pepper. Don't be shy with the seasoning! It's what gives the egg mixture its flavor.
6. Now comes the fun part: assembly! Pour half of the pancake batter into the greased baking dish, spreading it evenly across the bottom. Then I add a little more!
7. Sprinkle half of the cooked sausage over the pancake batter, followed by half of the shredded cheese. Don't skimp on the cheese! It adds so much flavor and gooeyness.
8. Pour the remaining pancake batter over the sausage and cheese layer, spreading it evenly.
9. Top with the remaining sausage and cheese. Now it's really starting to look like something special, huh?
10. Carefully pour the egg mixture over the entire casserole, making sure it's evenly distributed. This helps hold everything together.
11. Bake for 30-35 minutes, or until the casserole is golden brown and the eggs are set. A toothpick inserted into the center should come out clean. If it jiggles too much, give it a few more minutes.
12. Let the casserole cool for a few minutes before slicing and serving. This prevents it from falling apart. Plus, its not good burning the roof of your mouth!
13. Serve with your favorite toppings, such as syrup, fruit, or a dollop of whipped cream. I personally love mine with a drizzle of maple syrup and a sprinkle of fresh berries.