Description
Overnight Sausage Pancake Breakfast Casserole with savory sausage, fluffy pancakes, and gooey cheese – a comforting crowd-pleaser ready in a snap!
Ingredients
Scale
- 1 pound (450g) breakfast sausage (ground)
- 8 cups (400g) cubed day-old bread (brioche or challah work beautifully)
- 1 1/2 cups (180g) all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 3/4 cups (420ml) milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1/3 cup (80ml) maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1/2 cup (60g) fresh or frozen blueberries (optional)
Instructions
- Step 1: Grease the Baking Dish and Brown the Sausage Begin by greasing a 9×13-inch baking dish with butter or cooking spray. In a large skillet over medium heat, brown the sausage until fully cooked and no pink remains, about 7-8 minutes. Break up any large chunks with a wooden spoon as it cooks. Once browned, drain excess fat and set aside to cool slightly.
- Step 2: Prepare the Pancake Batter In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, combine milk, eggs, melted butter, maple syrup, and vanilla extract. Whisk the wet ingredients until well combined, then gradually pour into the dry ingredients, stirring until just incorporated (a few small lumps are fine – don’t overmix).
- Step 3: Assemble the Casserole Arrange the cubed bread in the prepared baking dish. Sprinkle the cooked sausage evenly over the bread. If using blueberries, scatter them throughout the casserole. Slowly pour the pancake batter over everything, ensuring all bread pieces get coated. Gently press down with a spatula to help the bread absorb the batter.
- Step 4: Refrigerate the Casserole Cover the baking dish with plastic wrap and refrigerate overnight or for at least 4 hours. This resting period is crucial for developing the perfect texture in your Overnight Sausage Pancake Breakfast Casserole.
- Step 5: Bake the Casserole When ready to bake, remove the casserole from the refrigerator and let it sit at room temperature while your oven preheats to 350°F (175°C). Remove the plastic wrap and bake for 45-50 minutes until puffed and golden brown. The center should be set but slightly soft, and a toothpick inserted should come out clean.
- Step 6: Serve the Casserole Allow the casserole to cool for 5-10 minutes before serving. This brief resting period helps the casserole set up for cleaner slicing. Serve warm with additional maple syrup drizzled on top.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 430
- Sugar: 18g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 130mg