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McGriddle Casserole

McGriddle Casserole- Frozen pancakes, maple sausage, and a cheesy egg mixture transform into an easy breakfast casserole that tastes just like the popular fast food sandwich.


December 29, 2023 by Nicole Collins


 

Today, we’re making McGriddle Casserole!

 



Happy last week of 2023! How’s your holiday season going so far??

 

For our final recipe of 2023, we’re making a super simple, super delicious breakfast casserole that tastes exactly like one of my favorite fast food brekkie sandwiches. My bestie and I used to get these every New Year’s Day as our hangover cure. And even though neither of us can party like we used to, I still love the memories that a good ol’ McGriddle brings me…especially when I can have all those same flavors without putting on real clothes or leaving the house.

 



This casserole is soooo easy to throw together, and it only takes a handful of ingredients. So, let’s get to it!

 



We’re going to start by melting some butter and brushing it all over the bottom and sides of a casserole dish. Easy breezy. Then, the fun begins. We’re going to take some store bought frozen buttermilk pancakes, slice them in half, and arrange them cut side down over that butter in the baking dish. Now, there’s a method to this. We’re going to build 2 rows of 12 in our dish, a row on the left side and a row on the right side. However, we’re going to alternate our rows so we can create little gaps in between each pancake. So, put a pancake on the left side, then the right side, then the left side, then the right side, and so on. This is important, because those little gaps are where our fillings are going to go.

 



To “stuff” our pancakes, we need some cooked and crumbled maple sausage, some shredded cheddar cheese, and a couple slices of good ol’ American cheese that we’ll dice into little bits. We’ll mix the sausage and cheeses together in a bowl. Then, we’ll take that mixture and sprinkle it in between each pancake in those little gaps that we made. So simple!

 



Next, we need to make a custard. So we’ll take some eggs, some milk, some heavy cream, a little maple syrup, and a pinch of salt and pepper; then we’ll whisk it all together until it’s nice and smooth. We’ll pour that custard mix slowly and evenly all over the pancakes and sausage making sure every item in that dish is touching custard. Then, we’ll wrap the dish in plastic wrap, and to the fridge it goes for at least 8 hours but preferably overnight.

 



When we’re ready to eat the next morning, we’ll pop the casserole into the oven uncovered for the first half of cooking then lightly covered with an aluminum foil shield for the second half of cooking. And, that’s all there is to it. We’ll drizzle it with a little extra maple syrup to serve it up, and it’s time to devour.

 



You guys know I LIVE for the salty sweet flavor combo, and I think that’s why I love this so much. Between the sweet maple, the savory cheese, and the fluffy pancakes that can be both sweet and savory depending on how that bite hits your tongue, it’s the ultimate mashup and a heavenly combination.

 

Absolutely delish!

 



Ok, everyone. That’s a wrap on recipes for 2023! What a strange year it’s been, but I’m ready to see what’s in store for us next.

 



Be safe, enjoy, and Happy New Year!!

 

Let’s eat!



 



McGriddle Casserole

Serves: 4          Print


Ingredients:

  • 1 tbsp unsalted butter, melted

  • 12 frozen buttermilk pancakes, cut in half

  • 8 oz maple sausage, cooked and crumbled

  • ¼ cup shredded cheddar

  • 2 slices American cheese, small diced

  • 4 eggs

  • ½ cup milk

  • ½ cup heavy cream

  • 1 tbsp maple syrup, plus more for serving

  • ½ tsp salt

  • ¼ tsp pepper


Directions:

  1. Brush the bottom and sides of an 8x8 baking dish with melted butter. Arrange pancakes in the baking dish, cut side down, into two rows of 12, alternating left and right rows to create small gaps in between each pancake.

  2. To a mixing bowl, add sausage, cheddar, and American cheese. Toss to combine. Sprinkle the sausage mix in between the gaps between the pancakes until evenly distributed.

  3. To a large measuring glass, add eggs, milk, cream, 1 tbsp maple syrup, salt, and pepper. Whisk very well until fully combined and the eggs are completely broken down. Slowly and evenly pour the egg mix all over the pancakes in the baking dish. Cover the dish with plastic wrap, and refrigerate at least 8 hours or up to overnight.

  4. Remove casserole from the fridge, and discard the plastic wrap. Preheat oven to 350 degrees. Bake uncovered for 30 mins, lay a piece of foil over the casserole, and bake covered an additional 15-20 mins until a knife inserted in the center of the casserole comes out clean.

  5. To serve, drizzle additional maple syrup over the casserole, if desired. Enjoy!

Recipe notes:

*The frozen pancakes do not need to be thawed before assembling the casserole. In fact, it’s better if they’re not. Keeping them frozen while assembling helps to keep them stable.

*The key to this casserole is making sure you keep everything nice and even. Evenly distributing the sausage and the egg is extremely important.


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