Description
This blueberry sausage pancake casserole is a hearty breakfast bake made with layers of fluffy pancakes, savory sausage, juicy blueberries, and a warm maple custard. Perfect for brunch, meal prep, or a cozy weekend breakfast, this casserole is an easy and delicious make-ahead dish.
Ingredients
12 pancakes (homemade or store-bought)
1 pound breakfast sausage, cooked and crumbled
1 cup blueberries (fresh or frozen)
6 large eggs
2 cups milk
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
Instructions
1. Cook the sausage in a skillet over medium heat until browned and cooked through. Drain excess fat and set aside.
2. Cut pancakes into quarters and layer half into a greased 9×13-inch baking dish.
3. Top with half of the cooked sausage and half of the blueberries.
4. Add the remaining pancakes, then the rest of the sausage and blueberries.
5. In a mixing bowl, whisk together eggs, milk, maple syrup, vanilla extract, and cinnamon until fully combined.
6. Pour the custard mixture evenly over the pancake and sausage layers.
7. Let the casserole rest for at least 15 minutes or refrigerate overnight.
8. Bake at 350°F (175°C) for 40–45 minutes, or until the top is golden and the center is set.
9. Let cool slightly before serving. Drizzle with extra maple syrup if desired.
Notes
Make sure sausage is fully cooked and drained before adding to avoid sogginess.
You can substitute turkey sausage for a lighter version.
Letting the casserole soak overnight enhances the flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 12g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 185mg