Begin by heating a skillet over medium heat. Add your choice of breakfast sausage, breaking it into small pieces as it cooks. Stir occasionally for about 8–10 minutes, or until the sausage is nicely browned and fully cooked. Once done, drain any excess fat, leaving just enough for flavor, and set aside to cool while you prepare the batter.

In a large mixing bowl, whisk together the pancake mix, eggs, milk, salt, and pepper until the batter is smooth and well combined. This will form the base of your Overnight Sausage Pancake Breakfast Casserole.

Grease a 9x13 inch baking dish with cooking spray or a bit of oil. Start by adding half of the cooked sausage to the bottom of the dish. Next, pour half of the pancake batter over the sausage, ensuring an even layer. Sprinkle half of the shredded cheese atop the batter. Repeat the layering process with the remaining sausage, pancake batter, and cheese until all ingredients are used.

Cover the assembled casserole with plastic wrap or aluminum foil to prevent drying out. Place it in the refrigerator and let it sit for at least 8 hours, preferably overnight.

Preheat your oven to 350°F (175°C). Once heated, remove the casserole from the refrigerator and uncover it. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Allow your Overnight Sausage Pancake Breakfast Casserole to cool for about 5–10 minutes before slicing. Serve it warm, garnished with chopped chives or parsley for a fresh touch.