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a piece of sausage and pancake casserole being lifted out of the pan on a silver spatula
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4.50 from 4 votes

Sausage & Pancake Casserole

Sausage and pancake casserole repurposes classic frozen pancakes into a hearty dish that feeds a hungry crowd. This hearty breakfast casserole takes the hassle out of your morning meal by coming together the night before so all you have to do the next morning is pop it in the oven. Perfect for making ahead for busy weekdays or weekend brunches.
 
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Brunch, Casserole
Cuisine: American
Servings: 12
Calories: 388kcal

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

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.
  • 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.
  • 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.
  • 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.

Notes

recipe adapted from Plain Chicken

Nutrition

Calories: 388kcal | Carbohydrates: 19g | Protein: 14g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 213mg | Sodium: 541mg | Potassium: 281mg | Fiber: 1g | Sugar: 4g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 2mg