Overnight Sausage Pancake Casserole (Print Version)
# Ingredients:
01 -
20 to 24 thawed frozen pancakes (from a 33-ounce package)
02 -
1 pound maple sausage
03 -
6 large eggs
04 -
1½ cups heavy cream
05 -
1 cup milk
06 -
1 teaspoon vanilla extract
07 -
2 tablespoons sugar
08 -
2 tablespoons maple syrup, plus extra for serving
# Instructions:
01 -
Cut pancakes in half and place them cut side down in a lightly greased 9×13-inch baking dish.
02 -
In a 12-inch non-stick skillet, cook the maple sausage over medium-high heat until no longer pink. Drain the fat and sprinkle the cooked sausage on top of and between the pancake slices.
03 -
Whisk together the eggs, heavy cream, milk, vanilla extract, sugar, and maple syrup in a medium mixing bowl.
04 -
Pour the egg mixture evenly over the pancakes and sausage in the baking dish. Cover the casserole dish and refrigerate overnight.
05 -
Remove the casserole dish from the refrigerator, uncover it, and preheat the oven to 350ºF. Bake the casserole uncovered for 50 to 60 minutes, or until the center is set.
06 -
Let the casserole stand for 5 minutes before serving with extra maple syrup, if desired.
# Notes:
01 -
Substitute turkey sausage for a lighter option or use homemade pancakes (20 to 24, 2¼-inch size).