Sausage & Pancake Casserole

🧂 Ingredients

• 20-24 oz pkg frozen pancakes
• 1 lb breakfast sausage
• 1 tbsp maple syrup

  optional
• 8 eggs
• 1 1/2 cups heavy cream
• 1 cup milk
• 1 tsp vanilla extract
• 2 tbsp sugar
• maple syrup

  for serving

Instructions

• 1 Lightly spray a 9x13" baking dish with non stick cooking spray.
• 2 Cut the pancakes in half, and then layer them in the prepared dish- cut side
  down. Repeat until all the pancakes have been squeezed into the baking dish. I
  was able to create three equal rows in mine.
• 3 Add the sausage to a skillet and cook, breaking up as it cooks. Stir in the
  maple syrup, and cook until the sausage is no longer pink, and completely
  crumbled. Completely drain the sausage of fat.
• 4 Spread the cooked sausage evenly out over top of the pancakes. Open them as
  needed to help it get down in between the layers so that the whole dish is nice
  and meaty.
• 5 In a mixing bowl, whisk together the eggs, cream, milk, vanilla extract, & sugar
  until the mixture's smooth. Pour this mixture evenly out over the meat &
  pancakes.
• 6 Cover the dish tightly with cling wrap, and then set in the refrigerator to rest
  overnight.
• 7 The next morning take the dish out, discard the wrap, and bake at 350 degrees
  for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• 8 Let the dish rest for several minutes before slicing and serving. Drizzle
  servings with extra maple syrup, if desired.

Nutrition Info