McGriddle Casserole
McGriddle Casserole has all those flavors you love about a McGriddle (pancake, sausage, bacon, syrup and cheese) but in casserole form!
Sweet and Savory Breakfast Casserole
McGriddle Casserole has all the flavors of a McDonald’s McGriddle sandwich that you know and love. But, instead of in sandwich form, you can enjoy it even more when it’s an easy to make casserole! It’s a little sweet and a little savory. The best blend of breakfast flavors. This is one that kids AND grownups love!
Everyone in the house loved this recipe! I froze it in 8 good sized portions for my husband’s breakfast before work. I wrapped it in plastic wrap then aluminum foil and it stayed moist.
– Libby
Frequently Asked Questions:
Yes, you can make prep this the day before and pop it in the oven to bake. It may need a few more minutes to cook since you’re starting from cold.
You can use ground sausage, but you can also use chopped-up sausage links or patties.
Yep, just swap out the ingredients to your favorite, safe, gluten and dairy free ingredients.
You can serve the casserole with hash browns or/and fresh fruit. It’s really a whole meal in one so you don’t have to get fancy with it.
You can keep leftovers in the fridge for up to 3 days. You can freeze the casserole for up to 2 months. This is one of those casseroles that freezes so well. When making this if you plan to freeze some for later, just pop it in two, smaller 8×8-inch pans so you can enjoy one now and freeze the other after you bake it, for later.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- ground sausage– the sausage adds a lot of flavor to the casserole. Any sausage except Italian sausage should work. I really like sage ground sausage for this recipe too.
- bacon– I tested this a few different ways and everyone ended up like the one that had the bacon and the sausage together. However, you can just pick one if you prefer. You don’t have to change anything else in the recipe. I do like using precooked bacon because it is much less messy and makes cleanup a breeze but you can cook up some bacon and crumble it up.
- complete pancake mix– look for the kind that says “just add water”.
- water
- shredded cheddar cheese – you can definitely switch up the cheese here. If you want more of a kick, try using pepper jack.
- real maple syrup or pancake syrup– this can be real maple syrup or the thicker pancake syrup, it works with either one. Use what you love!
- softened butter – the butter is the finishing touch to the casserole. You can use unsalted if you prefer.
How to Make McGriddle Casserole
Preheat the oven to 350° F. Lightly spray a 9×13-inch baking dish with nonstick spray and set aside. To a large skillet over medium heat, add the sausage. Cook and crumble until almost fully cooked (will still be a little pink.) Add the precooked bacon to the skillet. Cook for 5 minutes or until the bacon is crispy and sausage is fully cooked.
Turn off heat and transfer the bacon and sausage to a paper towel-lined plate. Add the pancake mix and water to the bowl. Stir until combined.
Add the bacon and sausage mixture, cheese, and maple syrup to the pancake mix. Gently stir until combined.
Pour the mixture into the baking dish. Bake on the middle rack for about 30 minutes or until a toothpick inserted comes out clean. NOTE: This does not get brown on top. You will know it is done when it is firm to the touch and an inserted toothpick comes out clean. Spread the butter on top and serve with syrup.
Slice, serve and enjoy.
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McGriddle Casserole
Ingredients
- 1 pound ground breakfast sausage
- 6 slices precooked bacon, cut into bite size pieces (optional)
- 3 cups complete pancake mix (the kind that says 'just add water')
- 2 cups water
- 1 ½ cups shredded cheddar cheese
- ¼ cup real maple syrup or pancake syrup
- 2 Tablespoons softened butter
- real maple syrup or pancake syrup (for serving)
Instructions
- Preheat the oven to 350° F. Lightly spray a 9×13-inch baking dish with nonstick spray and set aside.
- To a large skillet over medium heat, add 1 pound ground breakfast sausage. Cook and crumble until almost fully cooked (will still be a little pink.)
- Add 6 slices precooked bacon, cut into bite size pieces to the skillet. Cook for 5 minutes or until the bacon is crispy and sausage is fully cooked. Turn off heat and transfer the bacon and sausage to a paper towel-lined plate.
- Add 3 cups complete pancake mix and 2 cups water to the bowl. Stir until combined.
- Add the cooked bacon and sausage, 1 ½ cups shredded cheddar cheese and ¼ cup real maple syrup or pancake syrup to the pancake mix. Gently stir until combined.
- Pour the mixture into the baking dish.
- Bake on the middle rack for about 30 minutes or until a toothpick inserted comes out clean. NOTE: This does not get super brown on top. You will know it is done when it is firm to the touch and an inserted toothpick comes out clean.
- Spread 2 Tablespoons softened butter butter on top, then slice and serve with real maple syrup or pancake syrup.
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
My husband was supposed to go to a meeting last night and decided not to at the
last minute. I hadn’t planned to make dinner, so I needed something quick and easy. I remembered I had saved this recipe, and I had all the ingredients to make it. I halved the recipe as there are just 2 of us, and we still had leftovers. I used pre-chopped cooked bacon and added the bacon to the sausage at the end of cooking to crisp it up. I also used Colby-Jack cheese instead of cheddar. I added some butter to the sausage drippings and made white gravy to pour over each serving. This was delicious and a change from the usual egg casserole. Next time, I will make some scrambled eggs to serve on the side and maybe some hash browns. This is definitely going in my “breakfast for dinner” rotation. Thanks for a
delicious recipe
I made it for ‘breakfast for dinner’ last night and it was a winner. A savory/sweet casserole that everyone enjoyed. All the ingredients are pretty much pantry and fridge staples. Yummy.
Thanks so much Diana! I really appreciate you taking the time to come back & comment!
Everyone in the house loved this recipe! I froze it in 8 good sized portions for my husband’s breakfast before work. I wrapped it in plastic wrap then aluminum foil and it stayed moist.
Love hearing that Libby! Thanks so much for taking the time to come back and comment!
Hi LIbby! I was wondering how you heat up the frozen individual servings (oven, toaster oven, microwave) and for how long?
Holy cow is this good! It tastes just like a McGriddle and is SO easy! We had hash brown patties with it along with fruit cocktail. My husband said it’s a keeper!
I think it’s even better than McDonald’s