Sausage Pancake Breakfast Casserole
Indulge, in the flavors of the Sausage Pancake Breakfast Casserole, a harmony of tastes that will take your breakfast experience to new heights. Picture layers of fluffy pancakes serving as the canvas for delectable chunks of maple sausage. With each bite you'll be pleasantly surprised by the goodness. This wonderful combination is then lovingly bathed in a mixture of eggs, heavy cream and a touch of vanilla resulting in a custard when baked to perfection. A sprinkle of sugar and a generous drizzle of maple syrup provide the finishing touches to this creation that tantalizes the taste buds with its savory symphony. Each serving offers warmth and comfort making it an ideal choice for weekend brunches or special family gatherings. It's guaranteed that this Sausage Pancake Breakfast Casserole will become an addition, to your repertoire.
8 Servings
Ingredients
- 20 to 24 frozen pancakes from a 33-ounce package thawed
- 1 pound maple sausage
- 6 large eggs
- 1½ cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 2 tablespoons maple syrup plus more for serving
Instructions
- Start by preparing a baking dish measuring 9x13 inches. Give it a spray, with non-stick cooking spray. Then slice the pancakes in half. Place them cut side down covering the bottom of the dish.
- Now let's move on to the maple sausage. Heat a skillet over medium-high heat add the sausage and break it up while cooking until it is fully browned and no longer pink. Make sure to drain off any fat. After that evenly scatter the cooked sausage between the pancake slices.
- In a mixing bowl whisk together eggs, heavy cream, milk, vanilla extract, sugar and maple syrup until combined. Pour this mixture over the pancakes and sausage in the dish.
- Cover the dish, with foil or a lid. Refrigerate overnight. This step is important as it allows the pancakes to absorb all those flavors from the mixture resulting in a flavorful casserole.
- When you're ready to bake preheat your oven to 350°F (175°C). Take out the casserole from the fridge. Remove the cover. Place it in the oven. Bake for 50 to 60 minutes. Once the center is firm and doesn't jiggle you can tell that it's ready.
- After taking it out of the oven allow your casserole to rest for 5 minutes. This will make it easier to slice. Serve it while still warm and drizzle some maple syrup on top for a touch of sweetness. Enjoy!
Notes
Enjoy a gluten-free breakfast, without compromising taste with this modified version of the Sausage Pancake Breakfast Casserole! Instead of using frozen pancakes opt for a reliable gluten-free option that will still give you that fluffy and delightful texture. Choose maple sausage that is specifically labeled as gluten-free ensuring there are no traces of gluten in the fillers. Check your pantry to make sure all other ingredients like vanilla extract and maple syrup are certified gluten-free to maintain the integrity of your dish. Be extra careful to prevent cross-contamination by using utensils and cookware especially if you're serving people with disease or severe gluten sensitivity. Follow the recipe as usual. Get ready for a gluten-free breakfast experience that is full of flavor and satisfaction proving that indulgence and living a gluten-free lifestyle can go hand, in hand.