Go Back
Overnight Sausage Pancake Breakfast Casserole

Overnight Sausage Pancake Breakfast Casserole

The Overnight Sausage Pancake Breakfast Casserole is your secret weapon for stress-free mornings, combining the best of breakfast favorites into one make-ahead dream. This recipe is perfect for busy families, weekend brunches, or anytime you crave a comforting, delicious meal without the morning rush.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Refrigeration Time 8 minutes
Total Time 9 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage crumbled and browned
  • 1/2 cup unsalted butter melted
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup for the pancake batter
  • 1/2 cup shredded cheddar cheese optional, for topping
Fluffy pancake toppings

Equipment

  • Skillet
  • Small Bowl
  • Large mixing bowl
  • Medium Bowl
  • 9x13 inch baking dish

Method
 

  1. In a skillet over medium heat, cook the breakfast sausage until it is fully browned and cooked through. Drain off any excess grease and then crumble the cooked sausage into bite-sized pieces. Set aside.
    1 pound breakfast sausage
  2. In a small bowl, melt the butter in the microwave or on the stovetop.
    1/2 cup unsalted butter
  3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This forms the base of your pancake batter.
    1 cup all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
  4. In a separate medium bowl, whisk together the milk, two large eggs, and vanilla extract until well combined.
    1 cup milk, 2 large eggs, 1 teaspoon vanilla extract
  5. Pour the wet ingredients into the bowl with the dry ingredients. Add the melted butter to this mixture.
    1/2 cup unsalted butter
  6. Stir in the 1/4 cup of pure maple syrup directly into the pancake batter. This adds a subtle sweetness and a delightful pancake flavor to the casserole.
    1/4 cup pure maple syrup
  7. Whisk the ingredients together until just combined. Be careful not to overmix; a few small lumps are perfectly fine for a tender casserole.
  8. Grease a 9x13 inch baking dish. Spread the crumbled, cooked sausage evenly over the bottom of the prepared baking dish.
    1 pound breakfast sausage
  9. Pour the pancake batter evenly over the sausage.
  10. If you're using cheese, sprinkle the shredded cheddar cheese evenly over the top of the batter.
    1/2 cup shredded cheddar cheese
  11. Cover the baking dish tightly with plastic wrap or a lid. Place it in the refrigerator overnight, or for at least 8 hours. This allows the flavors to meld and the batter to absorb moisture, creating a wonderfully fluffy texture.
  12. On the morning of serving, preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish.
  13. Bake for 30-40 minutes, or until the casserole is golden brown, puffed up, and a toothpick inserted into the center comes out clean.
  14. Let the casserole cool for a few minutes before serving. Serve warm with your favorite pancake toppings, such as extra maple syrup, whipped cream, or fresh berries.

Notes

Once the casserole has cooled to room temperature, cover it tightly with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. For reheating, use microwave or oven. Freezes well for up to 2-3 months.