This unique sausage and pancake casserole combines the sweet and savory flavors of a traditional breakfast in a convenient, make-ahead dish. You can use homemade pancakes or thawed frozen pancakes for a quick and easy version. —Shannon Buck, Woodinville, Alabama
Sausage & Pancakes Casserole
Ingredients
- 1 pound spicy bulk pork sausage
- 18 pancakes, cut into 1-inch pieces (about 8 cups)
- 8 large eggs
- 2 cups 2% milk
- 1/2 cup maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded cheddar cheese
- Chopped green onions
Directions
- In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain.
- In a greased 13x9-in. baking dish, layer half the pancake pieces and sausage; repeat layers. In a large bowl, whisk eggs, milk, maple syrup, salt and pepper. Pour over pancakes. Sprinkle with cheese. Cover and refrigerate 8 hours or overnight.
- Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes before serving. If desired, sprinkle with green onions and serve with additional maple syrup.
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