Sausage And Pancake Casserole

4.67 from 12 votes

Sausage And Pancake Casserole

Sausage and pancake casserole repurposes classic frozen pancakes into a hearty dish that feeds a hungry crowd. This savory breakfast bake takes the hassle out of your morning meal by coming together the night before so all you have to do is pop it in the oven when you wake up. It's perfect to make ahead for busy weekdays or weekend brunches!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, Brunch, Casserole

Cuisine: American

Servings:

Calories: 388kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

20-24 oz pkg frozen pancakes
1 lb breakfast sausage
1 tbsp maple syrup optional
8 eggs
1 1/2 cups heavy cream
1 cup milk
1 tsp vanilla extract
2 tbsp sugar
maple syrup for serving

US Customary - Metric

Instructions

Lightly spray a 9x13" baking dish with non stick cooking spray.
Cut the pancakes in half, and then layer them in the prepared dish- cut side down. Repeat until all the pancakes have been squeezed into the baking dish. I was able to create three equal rows in mine.
20-24 oz pkg frozen pancakes
Add the sausage to a skillet and cook, breaking up as it cooks. Stir in the maple syrup, and cook until the sausage is no longer pink, and completely crumbled. Completely drain the sausage of fat.
1 lb breakfast sausage, 1 tbsp maple syrup
Spread the cooked sausage evenly out over top of the pancakes. Open them as needed to help it get down in between the layers so that the whole dish is nice and meaty.
In a mixing bowl, whisk together the eggs, cream, milk, vanilla extract, & sugar until the mixture's smooth. Pour this mixture evenly out over the meat & pancakes.
8 eggs, 1 1/2 cups heavy cream, 1 cup milk, 1 tsp vanilla extract, 2 tbsp sugar
Cover the dish tightly with cling wrap, and then set in the refrigerator to rest overnight.
The next morning take the dish out, discard the wrap, and bake at 350 degrees for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let the dish rest for several minutes before slicing and serving. Drizzle servings with extra maple syrup, if desired.
maple syrup

Notes

Don't skip draining the fat after the sausage cooks or the casserole may feel sort of greasy.
Feel free to substitute turkey sausage, if desired.
You'll need both heavy whipping cream and milk for this recipe. Don't be tempted to use all cream or all milk! The first will lead to thick custard that doesn't seep and spread properly and the latter will yield runny results the won't bake up and set.
If you substitute brown sugar for the white sugar called for, it will get caramely when it's cooked. Taste though before adding additional syrup to your serving. You don't want it to be too sweet.

Nutrition