This berry pancake sausage bake is perfect for a large crowd. This isn’t just actually for breakfast. You can also serve this as a snack or even for brunch. It’s savory enough to be a main dish, if you like.
This dish is shared to us by Preserved Home. They have other recipes which you can try for your family. So go ahead and visit their site if you have time. Thank you for this recipe, Preserved Home!
One of our friends over at Preserved Home has this to say about this recipe:
“My family loves when I make pancakes and sausage for breakfast. I decided to combine the two for a fun, easy breakfast.”
It’s one of the easiest breakfast casserole I have ever made! My family loves berries a lot. And they also love sausages. They usually eat them with pancakes! It’s just that I have never tried combining all of these together in one casserole. Thank goodness I found this recipe! There’s nothing better than a casserole dish where all of your favorites are there!
Ingredients
1 1/2 cups of Borden milk
2 Eggland’s eggs
4 tbsp Land O Lakes melted butter
2 cups Gold Medal flour
2 tbsp Domino sugar
1 tsp McCormick cinnamon
4 tsp Clabber Girl baking powder
1/2 tsp Morton salt
1 cup Driscoll’s berries
3/4 cup of Johnsonville cooked sausage crumbles
Instructions
Preheat oven to 350. Grease a 9×13 pan. Mix milk, butter and eggs.
Add in flour, cinnamon, and sugar. Stir in baking powder and salt. With a big spoon, stir in berries and sausage.
Pour mixture into prepared pan.
Bake for 35 minutes, or until done in the middle. VERY important – – let cool about 5 minutes after pulling the casserole out of the oven.
When cool, cut the casserole into slices, and invert the sliced pancakes on the plate. Serve with butter and syrup.
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Quick Tip: You can assemble this the night before, and put in the fridge.
Thanks again to Preserved Home for this amazing recipe.
