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Sausage and Apple Breakfast Casserole

40 mins
5 mins
40 mins
5 mins


  • 2 tablespoons vegetable oil, divided
  • 2 chicken apple sausages, diced small
  • 1/4 large yellow onion, ppeeled and thinly sliced (about 1/2 cup)
  • 8-9 fresh sage leaves, divided
  • 2 cups pancake mix (just add water!)
  • cups cold water
  • 1/2 teaspoon dried sage
  • 3 tablespoons unsalted butter, divided
  • 1-2 medium apples, cored and sliced into 1/2-inch-thick rings
  • 4 large eggs, beaten
  • 2 tablespoons heavy cream
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon kosher salt
  • 1/2 cup pure maple syrup
  • flaky salt, to finish

Chef notes

This sweet and savory dish comes together so quickly. The kids and I are always amazed at how the egg magically reaches the middle of the casserole as it bakes. Make this recipe and you'll see what I mean.

Technique tip: Don't salt your onions (or any cut veggie, for that matter) when you want them to brown; the salt will draw out water in the onions, causing them to steam rather than caramelize.

Swap option: You can easily make this vegetarian by omitting the sausage or replacing it with a plant-based sausage.

Special equipment: Cast-iron or enameled skillet/casserole (not a griddle; it needs to be at least 2 inches deep).



Preheat oven to 400 F.


Heat a 10-inch cast-iron or enameled pan over high heat. Add 1/2 tablespoon of oil and sausage and cook over high heat for 3 to 4 minutes, stirring frequently, until browned. Remove the sausage from the pan and set aside on a plate.


Add another 1/2 tablespoon of oil, sliced onions and 4 sage leaves. Sauté over medium-high heat for 4 to 5 minutes, stirring frequently, until browned, but not soft and mushy. Add the onions to the plate with the sausage and set aside.


While the onions cook, mix the pancake mix, water and dried sage in a small bowl. Set aside.


Add 1 tablespoon of oil and 1/2 tablespoon of butter. Once the butter is melted, carefully place the apple rings in the pan snugly in a single layer. Depending on the size of your apples, you might fit between 4 to 6 slices in your pan. Increase the heat to high and add the last 4 to 5 sage leaves in the spaces between the apples. Cook for 2 to 3 minutes until the apples start to brown on one side (do not flip!). While the apples cook, whisk the eggs, cream, cheddar cheese, chives and salt together in a small bowl.


Once the apples have browned, add the sausage and onion back into the pan, spreading them over the apples. Reduce the heat to low and carefully pour the pancake batter over the apples, sausage and onions. Spread the batter out so that it completely covers the apples and fills the bottom of the pan.


Immediately pour the egg mixture over the pancake batter and place the pan in the oven. Bake the casserole for 15 minutes, then cover with foil. Bake for an additional 15 minutes, or until a toothpick inserted in the center of the casserole comes out clean. While the casserole bakes, melt the remaining 2½ tablespoons of butter with maple syrup.


If serving immediately, let the pan rest for 5 minutes, then run a paring knife around the edge of the pan. Carefully invert the pan onto a large plate or cutting board. Brush the melted maple butter over the warm casserole and serve the rest on the side. Sprinkle with flaky salt.


If serving the next day, once the pan comes to room temperature, cover it and place in the fridge. When you want to serve it, cover it with foil and pop it in a 350 F oven for 30 to 40 minutes until the center is hot. Invert the pan, brush with the maple butter and sprinkle with salt.