Pancake Sausage Casserole (Print-Friendly Version)
A comforting blend of fluffy pancakes and savory sausage baked with cheese and maple-infused custard for a special breakfast.
# What You Need:
→ Pancake Base
01 -
8 pre-cooked pancakes (store-bought or homemade)
→ Protein
02 -
1 lb breakfast sausage, cooked and crumbled
03 -
1 cup shredded cheddar cheese
→ Custard Mixture
04 -
6 large eggs
05 -
1 1/2 cups whole milk
06 -
1/2 cup heavy cream
07 -
1/4 cup maple syrup (plus extra for serving)
08 -
1 tsp vanilla extract
09 -
1/2 tsp ground cinnamon
# How to Make It:
01 -
Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
02 -
Arrange half the pancakes on the bottom of the dish. Sprinkle with half of the cooked sausage and half of the cheese. Repeat layers with remaining pancakes, sausage, and cheese.
03 -
In a bowl, whisk together eggs, milk, cream, maple syrup, vanilla, and cinnamon until smooth.
04 -
Pour the egg mixture evenly over the pancake and sausage layers, pressing lightly to help the pancakes absorb the liquid.
05 -
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until golden brown and set in the center.
06 -
Allow to cool slightly before slicing. Drizzle with additional maple syrup before serving.
# Additional Tips:
01 -
This casserole can be assembled the night before and refrigerated. Just add 5-10 minutes to the covered baking time if cooking from cold.