Description
This Overnight Sausage Pancake Breakfast Casserole is a delicious make-ahead dish perfect for feeding a crowd in the morning. Layers of fluffy pancakes and savory maple sausage baked with a rich egg custard, this casserole is a breakfast favorite.
Ingredients
Scale
Pancakes:
- 20 to 24 frozen pancakes (from a 33-oz package, thawed)
Sausage Layer:
- 1 lb maple sausage
Egg Custard:
- 6 large eggs
- 1½ cups heavy cream
- 1 cup milk
- 1 tsp vanilla
- 2 Tbsp sugar
- 2 Tbsp maple syrup, plus more for serving
Instructions
- Cut and Arrange Pancakes: Cut pancakes in half and arrange cut side down in a lightly greased 9×13-inch pan.
- Cook Sausage: Cook sausage in a skillet over medium-high heat until no longer pink. Drain fat. Sprinkle cooked sausage over the pancake slices.
- Prepare Egg Mixture: In a bowl, whisk together eggs, heavy cream, milk, vanilla, sugar, and maple syrup.
- Pour Egg Mixture: Pour the egg mixture over the pancakes and sausage in the pan.
- Refrigerate Overnight: Cover the casserole and refrigerate overnight.
- Bake: Preheat oven to 350ºF. Uncover the casserole and bake for 50 to 60 minutes until the center is set.
- Serve: Let the casserole stand for 5 minutes before serving with extra maple syrup.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 12g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 190mg
Keywords: Sausage Pancake Casserole, Breakfast Casserole, Make-Ahead Breakfast, Pancake Bake
