Description

A delightful and easy family breakfast casserole that bakes fluffy pancakes and savory sausage together. This make-ahead dish simplifies busy mornings, offering a comforting and satisfying meal perfect for any family gathering.

Ingredients

Scale

1 pound breakfast sausage (mild or spicy)
2 cups all-purpose baking mix
1 ½ cups milk (for pancake batter)
2 large eggs (for pancake batter)
½ cup pure maple syrup (for pancakes)
8 large eggs (for custard)
1 ½ cups milk (for custard)
¼ cup pure maple syrup (for custard)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
Optional toppings: Extra maple syrup, powdered sugar, fresh berries, whipped cream, chopped nuts

Instructions

Brown 1 pound of breakfast sausage in a large skillet over medium-high heat until thoroughly cooked. Drain excess grease and set aside.
In a medium bowl, combine 2 cups of all-purpose baking mix, 1 ½ cups milk, and 2 large eggs. Whisk until the batter is mostly smooth.
Heat a griddle or non-stick pan over medium heat, lightly greased. Pour about ¼ cup of batter per pancake (3-4 inches in diameter). Cook for 2-3 minutes per side until golden brown.
Transfer cooked pancakes to a plate and drizzle with ½ cup of pure maple syrup.
In a large mixing bowl, whisk 8 large eggs, 1 ½ cups milk, ¼ cup pure maple syrup, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon salt until well combined and slightly frothy.
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Arrange half of the syrup-drizzled pancakes in a single layer at the bottom of the baking dish.
Sprinkle half of the cooked breakfast sausage evenly over the pancake layer.
Repeat the layers with the remaining pancakes and sausage.
Carefully pour the prepared egg custard mixture evenly over the entire casserole, ensuring it saturates all layers.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Remove the foil and continue baking for another 20-30 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
Remove from oven and let rest for 5-10 minutes before slicing and serving warm.

Notes

For a spicier kick, use spicy breakfast sausage.
If you prefer, use your favorite pancake recipe from scratch.
Whole milk provides a richer texture for both the pancakes and custard.
Pure maple syrup offers the best flavor, but imitation syrup can be used.
Optional toppings can enhance the presentation and flavor.
Consider adding shredded cheese, fresh berries, or nuts for variations.
This casserole is excellent for make-ahead preparation.

Prep Time: 45 minutes
Cook Time: 55 minutes
Category: Breakfast/Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 450-550 (Varies based on ingredients and toppings)
Sugar: Approx. 20-30g
Sodium: Approx. 800-1200mg
Fat: Approx. 25-35g
Saturated Fat: Approx. 8-12g
Unsaturated Fat: Approx. 15-20g
Trans Fat: Approx. 0-1g
Carbohydrates: Approx. 40-50g
Fiber: Approx. 2-4g
Protein: Approx. 20-25g
Cholesterol: Approx. 200-250mg

Keywords: Pancake Sausage Casserole, Family Breakfast Bake, Sausage Pancake Casserole, Easy Family Breakfast, Make-Ahead Breakfast, Brunch Casserole, Kid-Friendly Breakfast, Savory Pancake Bake, Comfort Food Breakfast