Ingredients
Scale
- 1 pound breakfast sausage, cooked and crumbled
- 6 large eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup granulated sugar
- 12 pre-made pancakes, cut into 1-inch pieces
- 1 1/2 cups shredded cheddar cheese
- Maple syrup, for serving (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, nutmeg, and sugar.
- Spread the cooked and crumbled breakfast sausage evenly in the prepared baking dish.
- Arrange the pancake pieces over the sausage in the baking dish.
- Pour the egg mixture evenly over the pancakes and sausage.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the cheese is melted and bubbly.
- Let the casserole cool for a few minutes before serving. Drizzle with maple syrup, if desired.
Notes
For a sweeter casserole, add 1/4 cup of maple syrup to the egg mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. You can substitute the cheddar cheese with your favorite cheese blend. For a different flavor profile, try using different spices such as cardamom or ginger.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 15g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 200mg