Breakfast Griddle Casserole
- Yield: Serves 6-8
Ingredients
Units
- 2 cups boxed pancake batter
- 5 strips of bacon, cooked crispy and chopped
- 375g breakfast sausage (no casing), cooked
- 6 eggs, scrambled
- 1 cup grated cheddar
- 1/4 cup maple syrup + more for serving
- 2 tablespoons of butter
Instructions
Preheat oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray
- Mix together the pancake mix according to package directions. You should have about 3 cups worth when prepared. If you have 3 ½ cups or so don’t worry about it, it will still work out.
- Pour half the pancake mixture into the bottom of the prepared baking dish. Scatter the chopped bacon and sausage over the top evenly. Scatter the scrambled eggs over the top evenly followed by the cheddar cheese. Drizzle half of the maple syrup over the cheese. Pour the remaining pancake mixture evenly over the top, making sure to cover the other ingredients completely. Drizzle the remaining maple syrup over the top.
- Bake in the oven, on the middle rack for 30-40 minutes until the pancake is cooked through on the top.
- Remove from the oven and spread the butter over the top. Allow to rest for 10 minutes.
- Cut into squares and serve with maple syrup.
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