Are you looking for a hearty, comforting breakfast that will delight your family and friends? This Sausage Pancake Breakfast Casserole is the perfect solution! With layers of fluffy pancakes and savory sausage, all soaked in a rich custard mixture, this dish is sure to become a morning favorite. Plus, you can prepare it the night before, making your morning routine a breeze.
Ingredients
- 20 to 24 frozen pancakes from a 33-oz package, thawed
- 1 lb maple sausage
- 6 large eggs
- 1½ cups heavy cream
- 1 cup milk
- 1 tsp vanilla extract
- 2 Tbsp sugar
- 2 Tbsp maple syrup, plus more for serving
Directions
- Prepare the Pancakes and Sausage
- Cut the pancakes in half and place them cut side down in a lightly greased 9×13-inch baking pan.
- In a skillet over medium-high heat, cook the sausage until no longer pink; drain well.
- Sprinkle the cooked sausage evenly over and between the pancake slices.
- Mix the Custard
- In a mixing bowl, whisk together the eggs, heavy cream, milk, vanilla extract, sugar, and maple syrup.
- Assemble the Casserole
- Pour the egg mixture over the layered pancakes and sausage.
- Cover and refrigerate the casserole overnight to allow the flavors to meld and the custard to soak into the pancakes.
- Bake the Casserole
- The next morning, preheat your oven to 350°F.
- Bake the casserole uncovered for 50 to 60 minutes, until the center is set.
- Allow the casserole to stand for 5 minutes before serving. Drizzle with additional maple syrup if desired.
Cooking Times
- Prep Time: 15 minutes
- Cooking Time: 60 minutes
- Total Time: 75 minutes + overnight refrigeration
Nutritional Information
- Calories: 630 kcal per serving
- Servings: 8 servings
Tips for Success
- Thawing Pancakes: Make sure the pancakes are fully thawed before assembling the casserole to ensure even cooking.
- Customizing: Feel free to customize the recipe by adding cheese, using different types of sausage, or incorporating vegetables like bell peppers or spinach.
- Serving Suggestions: Serve with fresh fruit, a side of crispy bacon, or a glass of freshly squeezed orange juice for a complete breakfast.
This Sausage Pancake Breakfast Casserole is perfect for weekend brunches, holiday mornings, or any time you want a special start to your day. Give it a try and enjoy the delicious combination of sweet and savory flavors!
I hope you enjoy making and sharing this recipe as much as I do. Let me know how it turns out in the comments below!
Sausage Pancake Breakfast Casserole
- Total Time: 75 minutes
- Yield: 8 1x
Description
Start your morning with a delightful twist! Our Sausage Pancake Breakfast Casserole combines fluffy pancakes with rich maple sausage, all baked into one delicious dish. It’s the perfect balance of sweet and savory, making it an ideal choice for both weekend brunches and special breakfasts.
Ingredients
20 to 24 frozen pancakes from a 33-oz package, thawed
1 lb maple sausage
6 large eggs
1½ cups heavy cream
1 cup milk
1 tsp vanilla extract
2 Tbsp sugar
2 Tbsp maple syrup, plus more for serving
Instructions
Cut pancakes in half and place cut side down in a lightly greased 9×13-inch baking pan.
In a skillet over medium-high heat, cook the sausage until no longer pink; drain well.
Sprinkle cooked sausage evenly over and between the pancake slices.
In a mixing bowl, whisk together eggs, heavy cream, milk, vanilla extract, sugar, and maple syrup.
Pour the egg mixture over the layered pancakes and sausage.
Cover and refrigerate the casserole overnight.
The next morning, preheat the oven to 350°F.
Bake the casserole uncovered for 50 to 60 minutes, until the center is set.
Allow to stand for 5 minutes before serving. Drizzle with additional maple syrup if desired.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 630