This Overnight Sausage Pancake Breakfast Casserole is absolutely delicious! It tastes like a Sausage McGriddle with eggs. Frozen pancakes with maple sausage, eggs and heavy cream. Before baking, cool the casserole in the refrigerator. This recipe is great for a quick weekday breakfast, weekend brunch, or overnight guest.
We loved this Overnight Sausage Pancake Breakfast Casserole. OMG! OMG! Pancakes made with maple sausage and baked with sweet egg custard. Maple syrup can be used to top this amazing meal. This is a great meal that can be eaten for breakfast, lunch and dinner. It’s delicious at any time of the day.
Yield: 8 people
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
20 to 24 frozen pancakes from a 2-lb 1-oz package, thawed
1 lb maple sausage
1½ cups heavy cream
1 cup whole milk
1 tsp vanilla
2 Tbsp sugar
2 Tbsp maple syrup, plus more for serving
Split the pancakes in half, and then place them cut-side down in a 9×13-inch greased pan.
Saute sausage in a skillet on medium heat until it is no longer pink. Drain excess fat. Sprinkle cooked sausage between the pancake slices.
Mix together eggs, heavy cream milk, vanilla, sugar and maple syrup.
Pour egg mixture over pancakes.
Cover the casserole dish with plastic wrap and let it cool in the refrigerator overnight.
Take casserole out of the refrigerator and place it on a plate. Preheat oven to 350oF
Bake the casserole covered for 50-60 minutes or until the center is set.
Allow to stand for 5 minutes before adding maple syrup.