Print

Maple Pancake Breakfast Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 22 reviews

This Maple Pancake Breakfast Casserole is a delightful, hearty dish perfect for holiday brunches or weekend breakfasts. Combining crispy hash browns, fluffy pancake batter infused with maple syrup, savory ham, and bacon bits, it’s a complete meal baked to golden perfection. Easy to prepare and crowd-pleasing, this casserole offers a comforting blend of sweet and savory flavors that everyone will enjoy.

Ingredients

Scale

Base

  • 4 hash brown patties, frozen

Pancake Mixture

  • 1 cup complete pancake mix (just add water type)
  • ½ cup water
  • ½ cup maple syrup

Egg Mixture

  • 6 large eggs
  • ¼ cup 10% cream
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Toppings

  • 6 slices honey ham deli meat
  • ¼ cup real bacon bits

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the casserole evenly.
  2. Prepare Hash Brown Base: Grease an 8-inch square baking pan, then place the frozen hash brown patties at the bottom. Break apart the fourth patty as needed to fit it evenly across the base.
  3. Mix Pancake Batter: In a small bowl, combine the pancake mix, water, and maple syrup. Whisk thoroughly until the batter is smooth and free of lumps to ensure a light, even texture when baked.
  4. Layer Pancake Mixture: Pour the pancake batter evenly over the hash brown layer in the pan, letting it soak down into the potatoes slightly.
  5. Prepare Egg Mixture: In a separate small bowl, beat the eggs and cream together using a fork until fully combined. Stir in salt and pepper to season the mixture.
  6. Add Egg Layer: Pour the egg mixture evenly over the pancake layer in the pan, allowing it to settle and bind the layers together.
  7. Top with Ham and Bacon: Chop the honey ham slices into bite-size pieces and sprinkle them evenly over the casserole. Then sprinkle the bacon bits on top for added crunch and flavor.
  8. Bake the Casserole: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the casserole is fully cooked through and the top is golden brown and slightly crisp.
  9. Serve: Remove the casserole from the oven, let it cool slightly, then slice into portions. Serve warm with additional maple syrup if desired for a sweet finishing touch.

Notes

  • For best results, use the complete pancake mix that only requires water to be added.
  • You can substitute the 10% cream with half-and-half if preferred.
  • Feel free to add vegetables like diced bell peppers or onions for additional flavor and nutrition.
  • Make sure the egg mixture is well seasoned to balance the sweetness from the maple syrup.
  • This casserole can be prepared the night before and baked fresh in the morning for convenience.

Find it online: https://yumfoodusa.com/maple-pancake-breakfast-casserole/