Ingredients
Scale
- 1 pound breakfast sausage
- 12 frozen standard-sized pancakes (or 24 silver dollar pancakes), thawed slightly
- 6 large eggs
- 1 1/2 cups whole milk or half-and-half
- 1/2 cup pure maple syrup, plus extra for serving
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter or non-stick spray for greasing
Instructions
- Step 1: Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish. Cook the breakfast sausage in a skillet over medium heat, crumbling it as it cooks, until browned. Drain the excess grease and set the sausage aside.
- Step 2: Slice the thawed pancakes into 1-inch pieces and spread them evenly across the bottom of the prepared baking dish. Scatter the cooked sausage crumbles over the pancake pieces.
- Step 3: Prepare the custard by whisking the eggs, milk, maple syrup, alcohol-free vanilla extract, and ground cinnamon together in a large bowl until well combined.
- Step 4: Pour the liquid custard mixture evenly over the pancakes and sausage, ensuring all ingredients are moistened. Allow the casserole to rest for 10 minutes so the liquid can fully soak into the pancakes.
- Step 5: Bake the casserole uncovered for 35 to 40 minutes, or until the top is golden brown and the center is set (a knife inserted near the middle should come out clean). Let cool for 5 minutes before slicing and serving warm with additional maple syrup.
Notes
- For storage, cover and refrigerate leftover casserole for up to three days, or freeze individual slices for easy grab-and-go breakfasts—just be sure to wrap them tightly to prevent freezer burn.
- To reheat individual slices without drying out the pancakes or making the eggs rubbery, wrap them loosely in foil and warm in a 300°F oven for about 15 minutes.
- Enhance the sweet-and-savory balance by finishing each slice with a dusting of powdered sugar and a dollop of whipped cream or fresh berries.
- Do not skip the 10-minute rest after pouring the custard; this crucial soaking time ensures the pancakes absorb the liquid fully, resulting in a tender, bread pudding-like consistency rather than a dry baked layer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American