Ingredients
Breakfast Base
- 32 ounces frozen pancakes
- 1 pound bulk breakfast sausage
Custard Mixture
- 8 large eggs
- 2 cups milk
- ¼ cup maple syrup
- ¼ teaspoon salt
Instructions
- Prepare the Casserole Dish: Spray a 9x13-inch casserole dish with nonstick spray to prevent sticking during baking.
- Arrange Pancakes: Cut the frozen pancakes in half and place them cut side down in the casserole dish, arranging into three equal rows for even layering.
- Cook Sausage: Brown and crumble one pound of bulk breakfast sausage in a skillet over medium heat until fully cooked; drain any excess grease.
- Add Sausage to Casserole: Distribute the cooked sausage evenly between and around the pancakes in the casserole dish.
- Prepare Custard: In a mixing bowl, beat together 8 large eggs, 2 cups milk, ¼ cup maple syrup, and ¼ teaspoon salt until well combined.
- Combine Ingredients: Pour the egg mixture evenly over the pancakes and sausage in the casserole dish.
- Chill the Casserole: Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours, up to 36 hours for enhanced flavor and texture.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) and remove the plastic wrap. Allow the casserole to sit at room temperature to take the chill off while the oven heats.
- Bake: Bake the casserole for 50-60 minutes, or until the egg mixture is fully set in the center and the top is lightly golden.
- Rest and Serve: Let the casserole set for a few minutes before serving. Optionally, dust with powdered sugar or drizzle with extra maple syrup to taste.
Notes
- You can substitute brown sugar for maple syrup for a similar sweet flavor.
- Store leftovers in the refrigerator for up to 4 days; freeze individual pieces for longer storage.
- The assembled casserole can also be frozen for several months; make sure to thaw completely in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
