Overnight Sausage Pancake Breakfast Casserole
This hearty casserole combines the savory flavors of sausage with fluffy pancakes, all baked together in a convenient overnight dish. Perfect for a crowd, it's an easy and delicious way to start your day.
Equipment
- 9x13 inch baking dish
- mixing bowl
- whisk
Ingredients
Pancake Layer
- 12 frozen pancakes thawed
- 1 pound cooked breakfast sausage crumbled and drained
Egg Mixture
- 8 large eggs
- 2 cups milk
- 0.25 cup maple syrup
- 1 teaspoon vanilla extract
- 0.5 teaspoon cinnamon
Topping (Optional)
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon crumbled
Instructions
Preparation
- Arrange thawed pancakes in a single layer in a greased 9x13 inch baking dish.
- Evenly sprinkle the crumbled cooked sausage over the pancakes.
- In a bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and cinnamon.
- Pour the egg mixture evenly over the pancakes and sausage.
- Cover the baking dish with plastic wrap and refrigerate overnight or for at least 4 hours.
Baking
- Preheat oven to 375°F (190°C) and remove casserole from the refrigerator.
- Remove plastic wrap and, if desired, sprinkle with shredded cheddar cheese and crumbled bacon.
- Bake for 30-35 minutes, or until the casserole is set and lightly golden brown.
Serving
- Let the casserole rest for a few minutes before serving.
- Serve warm with additional maple syrup, if desired.
Notes
For a richer flavor, consider using buttermilk pancakes. You can also add a pinch of nutmeg to the egg mixture for extra warmth. If you don't have frozen pancakes, you can use homemade pancakes that have been made in advance and cooled.