Description
A comforting breakfast casserole that layers fluffy pancakes and savory sausage in a creamy egg custard. It’s a perfect make-ahead dish for brunch or feeding a crowd.
Ingredients
- 12 frozen pancakes, thawed and cut into quarters (or equivalent homemade pancakes)
- 1 pound breakfast sausage, cooked and crumbled
- 6 large eggs
- 2 cups milk (whole or 2%)
- 1/2 teaspoon ground cinnamon (optional)
- 1 tablespoon maple syrup (optional)
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook breakfast sausage in a skillet until browned and cooked through. Drain excess fat.
- Arrange thawed or homemade pancakes in the prepared baking dish. Layer if needed.
- Sprinkle the cooked sausage evenly over the pancakes.
- In a bowl, whisk together eggs, milk, and optional cinnamon or maple syrup.
- Pour the egg mixture evenly over the pancake and sausage layers.
- If using cheese, sprinkle it on top.
- Bake uncovered for 30–40 minutes, or until the custard is set and the top is golden-brown.
- Let rest for a few minutes before cutting. Serve warm with maple syrup or desired toppings.
Notes
- You can assemble the dish the night before and bake in the morning.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Reheat in the oven or microwave as needed.
- Feel free to customize with fruit, veggies, or different types of sausage.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/8 of dish)
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 170mg
