Overnight Sausage Pancake Breakfast Casserole
Ingredients:
1 lb breakfast sausage
2 cups pancake mix
1 1/2 cups milk
4 large eggs
1/4 cup maple syrup (plus more for serving)
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup butter, melted
1 cup shredded cheddar cheese (optional)
Directions:
Cook Sausage:
In a skillet, cook the sausage over medium heat until browned and fully cooked. Drain excess grease and set aside.
Prepare Batter:
In a large mixing bowl, combine pancake mix, milk, eggs, maple syrup, vanilla extract, and cinnamon. Whisk until smooth.
Assemble Casserole:
Grease a 9×13-inch baking dish. Spread the cooked sausage evenly across the bottom. Pour the pancake batter over the sausage. If using cheese, sprinkle it on top.
Refrigerate Overnight:
Cover the dish with plastic wrap or foil and refrigerate overnight. This allows the flavors to meld and the batter to soak into the sausage.
Bake:
Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15 minutes.
Drizzle the melted butter over the top, then bake for 35–40 minutes, or until the center is set and the top is golden.
Serve:
Let the casserole cool for 5 minutes before slicing. Serve with additional maple syrup if desired.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes (plus overnight refrigeration)
Kcal: ~350 per serving | Servings: 6–8