Pancake and Sausage Casserole

Pouring maple syrup over a slice of breakfast casserole with pancakes with crumbled sausage between the layers baked in an egg mixture.

This pancake and sausage casserole takes breakfast bakes to a whole new level. It is sweet and savory and super fun to eat. It is also a great make ahead breakfast for weekends or holidays.

Prep Time15

Cook Time1

Chill Time2

Total Time3 15

Servings: Servings

Author: Carlee

Ingredients

32 ounces frozen pancakes
1 pound bulk breakfast sausage
8 large eggs
2 cups milk
¼ cup maple syrup
¼ teaspoon salt

Makes: 9 x 13inch rectangle

Instructions

Spray a 9x13-inch casserole dish with nonstick spray.
Cut the pancakes in half and arrange cut side down in a casserole dish. You should be able to get 3 equal rows.
Brown and crumble the sausage in a skillet over medium heat. Drain any excess grease.
Distribute the sausage between and around the pancakes in the casserole dish.
In a mixing bowl, beat together the eggs, milk, maple syrup, and salt. Pour over the pancakes and sausage.
Tightly cover with plastic wrap and refrigerate for at least 2 hours, but up to 36 hours.
When ready to bake, preheat the oven to 350℉. While the oven is preheating, remove the plastic wrap and allow the casserole to sit at room temperature to start taking the chill off.
Bake for 50-60 minutes or until the egg mixture is set in the center.
Let set for a few minutes before serving. Served dusted with powdered sugar or with an extra drizzle of maple syrup if desired.

Notes

You can use brown sugar in place of the maple syrup for a similar flavor profile.

Store leftovers in the refrigerator for up to 4 days. Freeze individual pieces for longer storage.

You can also freeze the assembled casserole for several months. Allow to defrost completely in the refrigerator before baking.

Nutrition

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