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Sunrise Pancake Casserole

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. + chilling Bake: 35 min.

Makes

8 servings

Updated: May. 17, 2024
This unique sausage and pancake casserole combines the sweet and savory flavors of a traditional breakfast in a convenient, make-ahead dish. You can use homemade pancakes or thawed frozen pancakes for a quick and easy version. —Shannon Buck, Woodinville, Alabama
Sunrise Pancake Casserole
Sunrise Pancake Casserole Recipe photo by Taste of Home
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Ingredients

  • 1 pound spicy bulk pork sausage
  • 18 pancakes, cut into 1-inch pieces (about 8 cups)
  • 8 large eggs
  • 2 cups 2% milk
  • 1/2 cup maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • Chopped green onions

Directions

  1. In a large skillet, cook pork over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain.
  2. In a greased 13x9-in. baking dish, layer half the pancake pieces and sausage; repeat layers. In a large bowl, whisk eggs, milk, maple syrup, salt and pepper. Pour over pancakes. Sprinkle with cheese. Cover and refrigerate 8 hours or overnight.
  3. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 5 minutes serving. If desired, sprinkle with green onions and serve with additional maple syrup.

Nutrition Facts

1-3/4 cups: 559 calories, 29g fat (10g saturated fat), 252mg cholesterol, 1102mg sodium, 52g carbohydrate (23g sugars, 1g fiber), 22g protein.