Ingredients
Scale
- 1 pound breakfast sausage (crumbled)
- 8 large eggs
- 2 cups milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup maple syrup (plus extra for serving)
- 1 teaspoon vanilla extract
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup fresh fruit (such as blueberries or sliced bananas, optional)
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
Cook the Sausage
- In a skillet over medium heat, cook the crumbled breakfast sausage until browned and cooked through, about 5–7 minutes.
- Drain excess grease and set aside.
Prepare the Pancake Batter
- In a large bowl, whisk together the eggs, milk, maple syrup, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Assemble the Casserole
- Pour half of the pancake batter into the prepared baking dish. Sprinkle the cooked sausage evenly over the batter. If using, add fresh fruit and top with half of the shredded cheese.
- Pour the remaining pancake batter over the sausage and cheese layer. Top with the remaining cheese.
Bake the Casserole
- Bake in the preheated oven for 30–35 minutes, or until the casserole is set and lightly golden on top. A toothpick inserted in the center should come out clean.
Serve
- Allow the casserole to cool for a few minutes before slicing.
- Cut into squares and serve warm with additional maple syrup on the side.
- Prep Time: 15
- Cook Time: 35