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Jan 12
16

Spicy Sausage Pancake Bake

Spicy Sausage Pancake Bake

If you love a good, hearty breakfast casserole, this Spicy Sausage Pancake Bake is going to make your morning! With a puff pancake base topped with seasoned spicy sausage and melted Pepper Jack cheese, I found this tasty, a little spicy, and great to make once and eat all week. This would also be wonderful for a family breakfast, brunch or breakfast-for-dinner evening meal. With a sweet side of fruit, this is a perfectly filling savory breakfast.

Spicy Sausage Pancake Bake

The recipe I adapted this from used ham and Gruyere instead of sausage and Pepper Jack, so feel free to substitute your favorite breakfast meats, cheeses and seasonings to suit your tastes.

Looking for more breakfast ideas? Check out my breakfast category for all sorts of lightened-up morning favorites.

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Spicy Sausage Pancake Bake

Yield: 8 servings

Ingredients:

  • 1 lb uncooked spicy Italian poultry sausage, casings removed (turkey, chicken or both will all work)
  • 1 teaspoon dried fennel seeds
  • ¼ teaspoon crushed red pepper flakes
  • 3 tablespoons light butter (I use Land O’Lakes)
  • 1 cup skim milk
  • 1 cup flour (I used white whole wheat but all-purpose or regular wheat would be fine)
  • 4 large eggs
  • ¼ teaspoon salt
  • 5 oz reduced fat Pepper Jack cheese, shredded (I used Cabot 50% reduced fat)

Directions:

  1. Pre-heat the oven to 425.
  2. Bring a large nonstick skillet over medium heat and add the sausage, fennel and red pepper flakes. Cook the sausage, breaking it up with a cooking spoon or spatula, until browned and broken into small pieces. Set aside.
  3. In a large mixing bowl (or a blender – you can blend this mixture until well combined), combine the milk, flour, eggs and salt and whisk together until smooth and well combined.
  4. Place the butter into the bottom of a 9×13 baking dish and place in the pre-heated oven for 5-10 minutes until the butter is completely melted. Remove the dish and tilt so that the butter spreads across the bottom of the dish. Pour the flour/egg mixture across the bottom of the dish and then sprinkle the cooked sausage and shredded cheese over the top. Place back in the oven to bake for 20-25 minutes until the cheese starts to brown and the ingredients are cooked through.

Weight Watchers SmartPoints:
6 per serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
6 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
240 calories, 11 g carbs, 1 g sugars, 12 g fat, 5 g saturated fat, 11 g protein, 2 g fiber (from myfitnesspal.com)

Adapted from Make & Takes

   
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16 Responses to “Spicy Sausage Pancake Bake”

  1. #
    1
    lisa — January 12, 2015 @ 6:54 pm

    Have to try…..looks good 🙂

  2. #
    2
    Lauren — January 12, 2015 @ 7:21 pm

    Looks so delicious! When do you add the fennel seed and red pepper flake? To the sausage as it’s browning?

    • Emily Bites replied: — January 12th, 2015 @ 7:25 pm

      Oops!! Yes! I just added that, thanks for catching it!

  3. #
    3
    Pauli — January 13, 2015 @ 11:44 am

    Could this be assembled the night before and baked in the morning?

    • Emily Bites replied: — January 14th, 2015 @ 4:41 pm

      I wouldn’t. You could definitely cook up the sausage, shred the cheese, etc ahead of time though so that all you have to do in the morning is mix up the batter, put it in the pan and bake it.

  4. #
    4
    Laura C — January 15, 2015 @ 1:30 pm

    Emily, it looks delicious and I think my family will love it! Just making sure, but no baking powder? I want to make this soon! Thank you for this site!

    • Emily Bites replied: — January 15th, 2015 @ 3:22 pm

      I didn’t use any baking powder. Hope you like it!

  5. #
    5
    Robyn — January 20, 2015 @ 9:05 am

    This looks great! I have some reduced fat Bisquick. Could that be used instead of flour? Forgive my ignorance, I don’t bake at all so I don’t keep flour in the house LOL.

  6. #
    6
    Michele — January 21, 2015 @ 8:06 pm

    This is so good. I will make this again. I had a hard time finding the reduced fat pepper jack, so I just used reduced fat regular jack. I may add some green chilies or diced jalapenos next time because I like the spice.

    • Emily Bites replied: — January 22nd, 2015 @ 7:41 am

      Good idea! Glad to hear this was a hit 🙂

  7. #
    7
    Leah — March 13, 2015 @ 1:12 pm

    This was delicious, easy, cheap, and fast. That’s hard to beat. I ate the leftovers for breakfast at work and it also heats up well! My boyfriend, who hates eggs, also thought it was great!

    • Emily Bites replied: — March 24th, 2015 @ 1:26 pm

      So happy you both loved it! 🙂

  8. #
    8
    Lauren — June 11, 2015 @ 3:14 pm

    Have been wanting to try this since you posted it and I finally did today. I wish I wouldn’t have waited! This was AMAZING. So satisfying and delicious!

  9. #
    9
    Katie — October 2, 2016 @ 4:53 pm

    Just FYI- I just put the nutritional info into SP calculator the app so that I could save the dish for quick tracking for subsequent servings, and it came out to 8 sp for some reason.

    • Emily Bites replied: — October 2nd, 2016 @ 8:15 pm

      Sometimes MFP gives different results than WW, it also includes the nutrition info for any vegetables in the recipe. Use what ever info you like! The WW recipe builder gave me 9 sp. If you use different brands or ingredients you may get a different value.

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    10
    Krystal Rahman — November 11, 2016 @ 8:07 am

    I see in the last reply you wrote it gave you 9 sp but at the end of the recipe it says 6

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