Overnight Sausage Pancake Breakfast Casserole layers fluffy pancakes with savory breakfast sausage and a lightly sweet maple egg custard. As the casserole rests overnight, the pancakes absorb the custard while keeping enough structure to create soft layers with crisp, golden edges after baking.
This 9 × 13-inch breakfast casserole is designed to be assembled the night before and baked the next morning. It works well for holidays, brunches, and weekends when you want most of the preparation finished ahead of time.
Recipe at a Glance
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Additional Time: 8 hours 10 minutes
- Total Time: 9 hours 25 minutes
- Yield: 1 (9 × 13-inch) casserole
- Servings: 8
- Difficulty: Easy
What Makes This Recipe Work
- Overnight soaking flavors the pancakes throughout. The egg mixture has time to absorb into the pancake layers instead of remaining mostly on the bottom of the dish.
- Cooked sausage adds savory contrast. Its saltiness balances the maple syrup and naturally sweet pancakes.
- A combination of milk and cream creates a tender custard. Whole milk keeps the casserole from becoming overly rich, while a little heavy cream adds body.
- Slightly dry pancakes hold their shape better. Day-old or cooled pancakes absorb the custard without immediately turning mushy.
- Uncovering the casserole near the end creates crisp edges. The covered baking stage sets the center, while the uncovered finish browns the top.
Tools for This Recipe
- 9 × 13-inch baking dish
- Large 12-inch skillet
- Large mixing bowl
- Whisk
- Sharp knife and cutting board
- Rubber spatula or wooden spoon
- Aluminum foil
- Instant-read thermometer
Ingredient Notes
- â– Prepared Pancakes: Cooled homemade or store-bought pancakes both work. Day-old pancakes absorb the custard better.
- â– Breakfast Sausage: Use pork breakfast sausage for flavor; turkey sausage is a leaner alternative.
- â– Whole Milk: Can be substituted with 2-percent milk for a slightly less rich custard.
- â– Heavy Cream: Can be replaced with half-and-half for a lighter texture.
- â– Maple Syrup: Use pure maple syrup for the best flavor; pancake syrup can be used in a pinch.
Step-by-Step Method
- Heat a large skillet over medium-high heat. Add the breakfast sausage and cook for 7–9 minutes, breaking it into small crumbles with a wooden spoon or spatula. Continue cooking until no pink remains and the sausage reaches an internal temperature of 160°F (71°C) for pork sausage or 165°F (74°C) for poultry sausage. Drain off excess grease and let the sausage cool for about 5 minutes.
- Coat the inside of a 9 × 13-inch baking dish with the softened butter. Cut each cooled pancake into quarters. Arrange approximately half of the pancake pieces across the bottom of the dish, overlapping them slightly where needed.
- Scatter half of the cooked sausage evenly over the first pancake layer. Arrange the remaining pancake pieces over the sausage, then finish with the remaining sausage. Keep the layers relatively even so each serving gets a similar amount of pancake and meat.
- In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined. Add the whole milk, heavy cream, â…“ cup (80 mL) maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and kosher salt. Whisk until the sugar has mostly dissolved and the mixture looks uniform.
- Slowly pour the egg mixture evenly over the pancake and sausage layers. Press the top pancake pieces gently into the liquid with a spatula so they begin absorbing the custard. Do not mash the layers together; the goal is simply to moisten the exposed pancake surfaces.
- Cover the baking dish tightly with aluminum foil. Refrigerate for at least 8 hours and up to 12 hours. The casserole should look moist but not flooded with liquid when you check it the next morning.
- Remove the casserole from the refrigerator and let it stand at room temperature for 10 minutes while the oven preheats. Preheat the oven to 350°F (175°C). Keep the baking dish covered with foil during the initial baking stage.
- Place the casserole on the center oven rack. Bake, covered, for 30 minutes. The edges should begin to set, while the center may still look slightly soft.
- Carefully remove the foil. Continue baking for another 15–20 minutes, until the top is lightly golden and the center looks set rather than liquid. The casserole should reach at least 160°F (71°C) in the center because it contains eggs. If the middle is still loose, continue baking in 5-minute increments.
- Remove the casserole from the oven and let it rest for 10 minutes. The custard will continue to set slightly as it cools, making the casserole easier to cut into neat portions.
- Cut the casserole into 8 portions. If desired, dust lightly with powdered sugar and drizzle with the optional maple syrup just before serving. Serve warm.
Make-Ahead and Storage Notes
- Refrigeration: Cool leftovers slightly, then transfer them to an airtight container or cover the baking dish tightly. Refrigerate within 2 hours of baking and store for up to 3–4 days.
- Freezing: The baked casserole can be frozen in individual portions. Allow it to cool completely, then wrap portions tightly and place them in a freezer-safe container or bag. Freeze for.
- Thawing and Reheating: Thaw frozen portions overnight in the refrigerator. Reheat in a covered baking dish at 325°F (165°C) for approximately 15–20 minutes, or until the center reaches 165°F (74°C).
FAQ
Can I make Overnight Sausage Pancake Breakfast Casserole with frozen pancakes?
Yes. Thaw the pancakes completely before assembling the casserole.
Can I use maple-flavored sausage?
Yes. Maple breakfast sausage pairs naturally with the maple custard, but it will make the finished casserole sweeter.
Why is my breakfast casserole soggy in the middle?
The casserole may be underbaked, or the pancakes may have been unusually moist before assembly. Continue baking until the center is set and reaches at least 160°F (71°C).
Can I prepare this casserole without heavy cream?
Yes. Replace the heavy cream with an equal amount of whole milk.
Can I add cheese?
Yes. For a more savory version, sprinkle up to 1 cup (113 g) shredded cheddar between the pancake and sausage layers.
Ingredients
Method
Method
- Cook the Sausage: Heat a large skillet over medium-high heat. Add the breakfast sausage and cook for 7–9 minutes, breaking it into small crumbles with a wooden spoon or spatula.
- Continue cooking until no pink remains and the sausage reaches an internal temperature of 160°F (71°C) for pork sausage or 165°F (74°C) for poultry sausage.
- Drain off excess grease and let the sausage cool for about 5 minutes.
- Prepare the Baking Dish: Coat the inside of a 9 × 13-inch baking dish with the softened butter.
- Cut each cooled pancake into quarters: Arrange approximately half of the pancake pieces across the bottom of the dish, overlapping them slightly where needed.
- Add the Sausage Layer: Scatter half of the cooked sausage evenly over the first pancake layer.
- Arrange the remaining pancake pieces over the sausage, then finish with the remaining sausage.
- Keep the layers relatively even so each serving gets a similar amount of pancake and meat.
- Make the Maple Egg Custard: In a large mixing bowl, whisk the eggs until the yolks and whites are fully combined.
- Add the whole milk, heavy cream, â…“ cup (80 mL) maple syrup, brown sugar, vanilla extract, cinnamon, nutmeg, and kosher salt.
- Whisk until the sugar has mostly dissolved and the mixture looks uniform.
- Add the Custard: Slowly pour the egg mixture evenly over the pancake and sausage layers.
- Press the top pancake pieces gently into the liquid with a spatula so they begin absorbing the custard.
- Do not mash the layers together; the goal is simply to moisten the exposed pancake surfaces.
- Refrigerate Overnight: Cover the baking dish tightly with aluminum foil. Refrigerate for at least 8 hours and up to 12 hours.
- During this time, the pancakes will absorb much of the custard. The casserole should look moist but not flooded with liquid when you check it the next morning.
- Prepare for Baking: Remove the casserole from the refrigerator and let it stand at room temperature for 10 minutes while the oven preheats.
- Preheat the oven to 350°F (175°C). Keep the baking dish covered with foil during the initial baking stage.
- Bake Covered: Place the casserole on the center oven rack.
- Bake, covered, for 30 minutes. The edges should begin to set, while the center may still look slightly soft.
- Finish Baking Uncovered: Carefully remove the foil: Continue baking for another 15–20 minutes, until the top is lightly golden and the center looks set rather than liquid.
- The casserole should reach at least 160°F (71°C) in the center because it contains eggs. If the middle is still loose, continue baking in 5-minute increments.
- Rest Before Serving: Remove the casserole from the oven and let it rest for 10 minutes.
- The custard will continue to set slightly as it cools, making the casserole easier to cut into neat portions.
- Garnish and Serve: Cut the casserole into 8 portions. If desired, dust lightly with powdered sugar and drizzle with the optional maple syrup just before serving.
- Serve warm.
