Pancake Sausage Breakfast Bake Ingredients: - 1 lb (450 g) bulk breakfast sausage - 2 cups (240 g) buttermilk pancake mix - 2 large eggs - 1 1/2 cups (360 ml) whole milk - 1/4 cup (55 g) unsalted butter, melted, plus more for the dish - 1/4 cup (60 ml) maple syrup, plus more for serving - 1 teaspoon vanilla extract - 1/2 teaspoon ground cinnamon - 1/2 teaspoon salt - 1 1/2 cups (170 g) shredded cheddar cheese Instructions: 1. Brown the sausage: Crumble the sausage into a large skillet over medium heat and cook, breaking it up as you go, until no pink remains and it reaches 160°F on a thermometer, about 8 minutes. Drain on paper towels. 2. Heat the oven: Preheat the oven to 375°F (190°C) and butter a 9x13-inch baking dish. 3. Whisk the wet ingredients: In a large bowl, whisk the eggs, milk, melted butter, maple syrup, and vanilla until smooth. 4. Add the pancake mix: Whisk in the pancake mix, cinnamon, and salt just until the big lumps disappear. A few small lumps keep the crumb tender. 5. Layer the pan: Pour half the batter into the prepared dish, scatter the browned sausage and half the cheese over it, then pour the remaining batter on top and scatter on the rest of the cheese. 6. Bake until set: Bake for 35 to 40 minutes until puffed, golden, and set in the center, with a thermometer in the middle reading at least 160°F. Rest 5 minutes before slicing into squares.