This Pancake Breakfast Casserole is a warm, hearty dish with fluffy pancakes, eggs, and cheese all baked together. It’s perfect for a easy weekend brunch or a big family breakfast.
I like to make it ahead on busy mornings. It’s fun to see everyone’s surprised face when they see a pancake casserole instead of plain pancakes!
If you want a lighter version, try using low-fat cheese or add in some fresh fruit on top when serving. It keeps the flavor but makes it a bit healthier.
Ingredients & Substitutions
Bread: I use day-old bread or slightly stale bread for a better texture that soaks up the eggs well. If you don’t have bread on hand, thick sliced bread or even brioche works great as a substitute.
Eggs: Eggs are key for a firm, custardy casserole. I recommend large eggs for consistent results. For a richer taste, add a splash of heavy cream. If you’re dairy-free, try a plant-based milk like almond or soy.
Cheese: I love cheddar for flavor, but Monterey Jack or mozzarella can give a milder, gooey finish. Use freshly shredded cheese for better melting and flavor. If cheese isn’t an option, nutritional yeast adds a cheesy note.
Sausage or Bacon: These meats add savory depth. I prefer cooked sausage links sliced or crumbled bacon bits. For a vegetarian version, sautéed mushrooms or bell peppers work well as flavor boosters.
How do I layer everything evenly?
Start by greasing your baking dish, then layer bread pieces evenly. Spread cooked meats and vegetables across the top, and sprinkle cheese over everything. Pour the egg mixture evenly to soak all layers. This helps the casserole cook uniformly and taste great.
- Layer ingredients in a shingle pattern to ensure even coverage and flavor distribution.
- Press lightly to help the bread soak up the eggs and flavors better.
- Let the casserole sit for 10-15 minutes before baking; this helps ingredients meld together.
How to Make Pancake Breakfast Casserole?
Ingredients You’ll Need:
Base
- 6 slices of bread, cubed
- 1 cup shredded cheddar cheese
Egg Mixture
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
Add-ins
- 1 cup cooked bacon or sausage, crumbled (optional)
- 1/2 cup chopped bell peppers (optional)
How Much Time Will You Need?
10 minutes prep + 45 minutes baking + 5 minutes cooling = approximately 60 minutes total
Step-by-Step Instructions:
1. Prepare the oven and baking dish
Preheat your oven to 350°F. Grease a 9×13 inch baking dish. Spread the cubed bread evenly in the dish.
2. Make the egg mixture
In a bowl, whisk eggs, milk, vanilla, and sugar until well combined. Stir in bacon and peppers if using.
3. Pour over bread
Evenly pour the egg mixture over the bread cubes. Press down gently to soak everything.
4. Add cheese
Sprinkle shredded cheese evenly on top of the casserole.
5. Bake the casserole
Place in the oven and bake for 45 minutes, or until set and golden on top.
6. Serve and enjoy
Let cool for 5 minutes before slicing. Serve warm and enjoy your pancake breakfast casserole.
