Maple Pancake Sausage Casserole with Eggs and Cheddar
A breakfast casserole of plain cooked pancake pieces, pork sausage, maple-sweetened eggs, and cheddar in a nine-by-thirteen-inch dish.
Ingredients
Casserole
- 1 pound raw breakfast pork sausage
- 16 ounces plain fully cooked pancakes Thawed if frozen; cut into 1-inch pieces
- 8 large eggs
- 1 cup milk
- 1/4 cup maple syrup
- 1 cup shredded cheddar
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 1 teaspoon butter For the pan
Instructions
- Preheat to 350°F and butter a 9×13-inch baking dish. Cook and crumble pork sausage in a skillet for about 8–10 minutes, verifying 160°F; drain excess fat.
- Distribute thawed cooked pancake pieces in the dish and add the cooked sausage.
- Beat eggs, then whisk in milk, maple syrup, salt, and pepper. Pour evenly into the dish and gently moisten exposed pancake pieces.
- Wait 10 minutes, add the cheddar, and bake roughly 40–50 minutes. Continue until the central egg mixture is set and at least 165°F, shielding a darkening top with foil.
- Rest 10 minutes and divide into 8 servings.
Notes
Start with fully cooked plain pancakes. Cooking times include browning sausage; cold assembled casseroles need longer. Refrigerate leftovers 3–4 days and reheat to 165°F.