Best 13 Sausage Broccoli Puff Pancake Recipes

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In this article, we'll provide you with a simple yet delectable recipe for cooking a "sausage broccoli puff pancake" - a satisfying dish that harmoniously blends savory flavors with the goodness of fresh, crisp vegetables. It's an ideal meal for breakfast, brunch, or even dinner, offering a perfect balance of protein, carbohydrates, and nutrients, while being a breeze to prepare.

Check out the recipes below so you can choose the best recipe for yourself!

SAUSAGE AND BROCCOLI BAKE



Sausage and Broccoli Bake image

I make this easy meat and veggie bake often because it provides plenty of delicious leftovers for later. My fiance and I love broccoli, so this hearty recipe pleases us both. it would go over big as a featured entree for a brunch buffet.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

3 cups frozen chopped broccoli
1 pound bulk Italian sausage
3 cups seasoned salad croutons
2 cups shredded sharp cheddar cheese
4 large eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/3 cups whole milk
1 can (2.8 ounces) french-fried onions

Steps:

  • Cook broccoli according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until the meat is no longer pink; drain. Add the broccoli, croutons and cheese. , Transfer to a greased 2-qt. baking dish. In a large bowl, combine the eggs, soup and milk. Pour over sausage mixture. , Bake, uncovered, at 375° for 25 minutes. Sprinkle with French-fried onions. Bake for 3-5 minutes longer or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 532 calories, Fat 39g fat (17g saturated fat), Cholesterol 187mg cholesterol, Sodium 1152mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

ONE-POT SPICY SAUSAGE AND BROCCOLI PASTA RECIPE BY TASTY



One-Pot Spicy Sausage And Broccoli Pasta Recipe by Tasty image

This one-pot pasta has it all - protein, vegetables, carbs, and a spicy kick! Cooking the pasta in chicken stock and rendered sausage fat gives it tons of flavor, while the starches from the pasta combine with the stock and Parmesan to make a glossy sauce.

Provided by Chris Salicrup

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 lb spicy italian sausage, casing removed
1 lb broccoli florets
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 lb rigatoni
4 cups chicken stock
½ cup grated parmesan cheese, plus more garnish

Steps:

  • Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
  • Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
  • Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
  • Divide the pasta between serving bowls and garnish with more Parmesan.
  • Enjoy!

Nutrition Facts : Calories 1647 calories, Carbohydrate 152 grams, Fat 96 grams, Fiber 7 grams, Protein 37 grams, Sugar 14 grams

SAUSAGE-APPLE PUFF PANCAKE



Sausage-Apple Puff Pancake image

Savory sausage and sweet apples combine in this beautiful breakfast dish. The cheesy topping will definitely make you want seconds. -Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 11

1 pound bulk pork sausage
2 medium apples, peeled and thinly sliced
2 tablespoons brown sugar
2 tablespoons butter
6 large eggs
1-1/2 cups 2% milk
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup extra sharp shredded cheddar cheese
Sour cream and maple syrup, optional

Steps:

  • In a 10-in. ovenproof skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, cook apples and brown sugar in butter over medium heat until apples are tender., In a blender, combine the eggs, milk, flour, sugar and salt; cover and process for 10 seconds or until smooth. Pour over apple mixture. Sprinkle with sausage and cheese. , Bake, uncovered, at 425° for 18-23 minutes or until pancake is puffy and golden brown. Cut into wedges. Serve with sour cream and syrup if desired.,

Nutrition Facts :

BIG FLUFFY PANCAKES AND SAUSAGE



Big Fluffy Pancakes and Sausage image

These are inspired by Japanese souffle pancakes! They are so tall and fluffy and cloudlike, and I'm obsessed with them. Just imagine your favorite pancakes dressed up like a cloud for Halloween.

Provided by Molly Yeh

Categories     main-dish

Time 55m

Yield 8 pancakes and 4 sausage patties

Number Of Ingredients 15

1 pound ground pork
2 teaspoons brown sugar
3/4 teaspoon kosher salt
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh sage
1/2 teaspoon minced fresh thyme
4 large eggs, separated
1/4 cup granulated sugar
1/2 cup milk
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
3/4 cup store-bought pancake mix
Pat of unsalted butter, plus more for serving
Nonstick cooking spray, for the ring molds
Maple syrup, for serving

Steps:

  • For the sausages: Mix the pork, brown sugar, salt, rosemary, sage and thyme in a bowl until well combined. Shape into four 4-inch-wide and 1/4-inch-thick circular patties.
  • For the big fluffy pancake mix: In a stand mixer with the whisk attachment, whisk the egg whites to soft peaks. Continue whisking and gradually add the granulated sugar. Continue whisking until all the sugar is dissolved and the mixture forms stiff peaks.
  • In a separate bowl, whisk together the egg yolks, milk, melted butter and vanilla extract until smooth. Add the pancake mix and stir to combine. Carefully fold in the egg white mixture, taking care not to overmix.
  • For the big fluffy pancakes and sausage: Preheat a large nonstick pan over low heat and add the butter.
  • Spray 3-inch round (2-inch tall) ring molds with cooking spray. Place the ring molds in your preheated pan and use a ladle to fill the molds two-thirds of the way with the pancake mix. Place a cover over the pan and let the pancakes cook for 10 minutes. Remove the cover and use tongs and a rubber spatula to help flip the ring molds with the pancakes. Cover and continue cooking for about 7 minutes more.
  • Meanwhile, cook your sausage in a skillet over medium-low heat until the pork is fully cooked, about 4 minutes on each side.
  • Remove the ring molds with the pancakes using tongs and a rubber spatula. The pancakes should slide right out. Add the sausage underneath your pancakes for even more height. Serve with butter and maple syrup.

SAUSAGE-BROCCOLI PUFF PANCAKE



Sausage-Broccoli Puff Pancake image

This pretty pancake looks so fancy but is actually quite easy to prepare. It's packed with lots of flavors and is especially fun to serve to overnight guests.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 12

¼ cup butter or margarine
¾ cup milk
⅔ cup all-purpose flour
2 large eggs eggs
½ teaspoon salt
2 cups sliced fresh mushrooms
1 small onion, sliced into rings
2 tablespoons butter or margarine
1 pound bulk pork sausage
1 (10 ounce) package frozen chopped broccoli
⅓ cup uncooked instant rice
1 cup shredded Cheddar cheese

Steps:

  • Place butter in a glass 9-in. pie plate; place in a 400 degrees F oven for 2-3 minutes or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate. Bake at 400 degrees F for 25 minutes or until puffed and golden. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir in broccoli and rice are tender. Stir in mushroom mixture and cheese. Cover and keep warm When pancake is removed from oven, immediately spoon filling into center and serve.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 21.6 g, Cholesterol 166.2 mg, Fat 50.8 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 23.2 g, Sodium 917.9 mg, Sugar 3.1 g

PUFF PANCAKE WITH PEACHES AND SAUSAGE



Puff Pancake With Peaches and Sausage image

Make and share this Puff Pancake With Peaches and Sausage recipe from Food.com.

Provided by GREG IN SAN DIEGO

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1 tablespoon butter
2 large eggs, slightly beaten
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
8 ounces brown and serve sausages, cooked
16 ounces peach slices, drained
1/3 cup maple syrup
1 dash nutmeg

Steps:

  • To make the pancake, heat oven to 400 degrees.
  • Place butter in a 9 inch pie pan and heat in oven until melted.
  • Whisk together eggs, milk, flour, sugar and salt until smooth. Pour into pan -- do not stir.
  • Bake 13 to 15 minutes or until golden brown.
  • Meanwhile, cut the sausage links into 1/4's and combine with the other filling ingredients in a large skillet. Bring to a boil and simmer until syrup is thickened and sausage and peaches are glazed. Spoon onto pancake and serve immediately.

Nutrition Facts : Calories 874, Fat 53.1, SaturatedFat 19.9, Cholesterol 319.2, Sodium 1144.7, Carbohydrate 70.3, Fiber 1, Sugar 39.5, Protein 28.1

SAUSAGE-BROCCOLI PUFF PANCAKE



Sausage-Broccoli Puff Pancake image

This pretty pancake looks so fancy but is actually quite easy to prepare. It's packed with lots of flavors and is especially fun to serve to overnight guests.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 12

¼ cup butter or margarine
¾ cup milk
⅔ cup all-purpose flour
2 large eggs eggs
½ teaspoon salt
2 cups sliced fresh mushrooms
1 small onion, sliced into rings
2 tablespoons butter or margarine
1 pound bulk pork sausage
1 (10 ounce) package frozen chopped broccoli
⅓ cup uncooked instant rice
1 cup shredded Cheddar cheese

Steps:

  • Place butter in a glass 9-in. pie plate; place in a 400 degrees F oven for 2-3 minutes or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate. Bake at 400 degrees F for 25 minutes or until puffed and golden. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir in broccoli and rice are tender. Stir in mushroom mixture and cheese. Cover and keep warm When pancake is removed from oven, immediately spoon filling into center and serve.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 21.6 g, Cholesterol 166.2 mg, Fat 50.8 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 23.2 g, Sodium 917.9 mg, Sugar 3.1 g

BROCCOLI-HAM PUFF PANCAKE



Broccoli-Ham Puff Pancake image

We like to use our heirloom cast-iron skillet to make this Sunday special. The golden brown puff pancake with a creamy ham and broccoli filling makes a tasty main dish for brunch.-Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup butter, cubed
1 cup all-purpose flour
4 large eggs
1 cup whole milk
FILLING:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup plus 2 tablespoons whole milk
1 package (16 ounces) frozen chopped broccoli, thawed
1-1/2 cups cubed fully cooked ham
1/3 cup sour cream
1-1/2 teaspoons lemon juice
1/8 teaspoon hot pepper sauce

Steps:

  • Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 3-4 minutes. In a small bowl, beat the flour, eggs and milk until smooth. Pour into prepared skillet. Bake at 425° until puffed and golden brown, 22-25 minutes., Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add the remaining filling ingredients. Cook until heated through, about 10 minutes. , Spoon into center of puff pancake. Cut into wedges; serve immediately.

Nutrition Facts : Calories 413 calories, Fat 25g fat (14g saturated fat), Cholesterol 217mg cholesterol, Sodium 692mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

SAUSAGE-PEACH PUFF PANCAKE



Sausage-Peach Puff Pancake image

"My husband - who is not a big sweets eater - often requests this hearty dish. Peaches add a touch of fruity flavor to the savory sausage," writes Nicole Clayton from Las Vegas, Nevada. "It's a nice combination."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

2 eggs, lightly beaten
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon butter
FILLING:
8 to 10 pork sausage links, halved
1 can (15 ounces) sliced peaches, drained
1/3 cup pancake syrup
Dash ground nutmeg

Steps:

  • Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a large blender, combine the eggs, milk, flour, sugar and salt; cover and process until smooth., Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 10-15 minutes or until pancake puffs and edges are browned and crisp., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce heat, simmer, uncovered, for 7-10 minutes or until sausage and peaches are coated with syrup. Spoon into pancake. Serve immediately.

Nutrition Facts :

SAUSAGE-BROCCOLI PUFF PANCAKE



Sausage-Broccoli Puff Pancake image

This pretty pancake looks so fancy but is actually quite easy to prepare. It's packed with lots of flavors and is especially fun to serve to overnight guests.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 12

¼ cup butter or margarine
¾ cup milk
⅔ cup all-purpose flour
2 large eggs eggs
½ teaspoon salt
2 cups sliced fresh mushrooms
1 small onion, sliced into rings
2 tablespoons butter or margarine
1 pound bulk pork sausage
1 (10 ounce) package frozen chopped broccoli
⅓ cup uncooked instant rice
1 cup shredded Cheddar cheese

Steps:

  • Place butter in a glass 9-in. pie plate; place in a 400 degrees F oven for 2-3 minutes or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate. Bake at 400 degrees F for 25 minutes or until puffed and golden. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir in broccoli and rice are tender. Stir in mushroom mixture and cheese. Cover and keep warm When pancake is removed from oven, immediately spoon filling into center and serve.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 21.6 g, Cholesterol 166.2 mg, Fat 50.8 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 23.2 g, Sodium 917.9 mg, Sugar 3.1 g

SAUSAGE-BROCCOLI PUFF PANCAKE



Sausage-Broccoli Puff Pancake image

This pretty pancake looks so fancy but is actually quite easy to prepare. It's packed with lots of flavors and is especially fun to serve to overnight guests.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 12

¼ cup butter or margarine
¾ cup milk
⅔ cup all-purpose flour
2 large eggs eggs
½ teaspoon salt
2 cups sliced fresh mushrooms
1 small onion, sliced into rings
2 tablespoons butter or margarine
1 pound bulk pork sausage
1 (10 ounce) package frozen chopped broccoli
⅓ cup uncooked instant rice
1 cup shredded Cheddar cheese

Steps:

  • Place butter in a glass 9-in. pie plate; place in a 400 degrees F oven for 2-3 minutes or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate. Bake at 400 degrees F for 25 minutes or until puffed and golden. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir in broccoli and rice are tender. Stir in mushroom mixture and cheese. Cover and keep warm When pancake is removed from oven, immediately spoon filling into center and serve.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 21.6 g, Cholesterol 166.2 mg, Fat 50.8 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 23.2 g, Sodium 917.9 mg, Sugar 3.1 g

SAUSAGE-BROCCOLI PUFF PANCAKE



Sausage-Broccoli Puff Pancake image

This pretty pancake looks so fancy but is actually quite easy to prepare. It's packed with lots of flavors and is especially fun to serve to overnight guests.

Provided by Allrecipes Member

Time 35m

Yield 6

Number Of Ingredients 12

¼ cup butter or margarine
¾ cup milk
⅔ cup all-purpose flour
2 large eggs eggs
½ teaspoon salt
2 cups sliced fresh mushrooms
1 small onion, sliced into rings
2 tablespoons butter or margarine
1 pound bulk pork sausage
1 (10 ounce) package frozen chopped broccoli
⅓ cup uncooked instant rice
1 cup shredded Cheddar cheese

Steps:

  • Place butter in a glass 9-in. pie plate; place in a 400 degrees F oven for 2-3 minutes or until butter is melted. Remove from the oven. In a bowl, whisk milk, flour, eggs and salt until smooth; pour into hot pie plate. Bake at 400 degrees F for 25 minutes or until puffed and golden. Meanwhile, in a skillet, saute mushrooms and onion in butter until tender; remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain. Stir in broccoli and rice are tender. Stir in mushroom mixture and cheese. Cover and keep warm When pancake is removed from oven, immediately spoon filling into center and serve.

Nutrition Facts : Calories 626.7 calories, Carbohydrate 21.6 g, Cholesterol 166.2 mg, Fat 50.8 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 23.2 g, Sodium 917.9 mg, Sugar 3.1 g

BERRY RICOTTA PUFF PANCAKE



Berry Ricotta Puff Pancake image

This slightly sweet berry puff pancake is filled with fruit and has a custardy texture that puffs up beautifully when baked. It makes an easy yet impressive breakfast. -Jessi Smith, Fort Myers, Florida

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 8 slices

Number Of Ingredients 14

3 tablespoons butter
5 large eggs, room temperature
1-1/2 cups reduced-fat ricotta cheese
1/2 cup fat-free milk
1-1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
3/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blueberries
Confectioners' sugar

Steps:

  • Preheat oven to 400°. Place butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. , Meanwhile, in a blender, process eggs, ricotta, milk, vanilla and lemon zest until blended. Add flour, sugar, baking powder and salt and process until blended. Pour into hot skillet. Top with berries., Bake until puffed and sides are golden brown and crisp, 25-30 minutes. Remove pancake from oven; serve immediately with confectioners' sugar.

Nutrition Facts : Calories 287 calories, Fat 13g fat (6g saturated fat), Cholesterol 186mg cholesterol, Sodium 406mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 2g fiber), Protein 13g protein.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your pancake.
  • Make sure your sausage is cooked through before adding it to the pancake batter. This will help prevent the pancake from becoming greasy.
  • Don't overmix the batter. Overmixing can make the pancake tough.
  • Cook the pancake over medium heat. This will help it cook evenly and prevent it from burning.
  • Serve the pancake immediately with your favorite toppings. Some popular toppings include maple syrup, butter, and fruit.

Conclusion:

Sausage broccoli puff pancake is a delicious and easy-to-make breakfast or brunch recipe. It's perfect for a crowd and can be customized to your liking. With its fluffy interior and crispy exterior, this pancake is sure to be a hit with everyone who tries it.

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