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Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
Cook the sausage:
In a large skillet, cook the breakfast sausage over medium heat, breaking it apart as it cooks. Once browned and fully cooked, drain any excess fat and set the sausage aside.
Prepare the casserole base:
Layer the frozen or fresh pancakes on the bottom of the prepared baking dish, covering the entire bottom.
Layer the sausage:
Sprinkle the cooked sausage evenly over the pancakes.
Make the egg mixture:
In a bowl, whisk together the eggs, milk, maple syrup, vanilla extract, ground cinnamon, salt, and pepper until well combined.
Pour over the casserole:
Pour the egg mixture evenly over the sausage and pancakes in the casserole dish. Top with shredded cheddar cheese.
Bake:
Bake in the preheated oven for 30-35 minutes, or until the casserole is set, the cheese is melted, and the edges are golden brown.
Serve:
Let the casserole cool for a few minutes before slicing. Serve warm with extra maple syrup on the side, if desired.
Serving and Storage Tips:
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