Start your morning with the vibrant flavours of Sunrise Pancake Casserole. This dish is a symphony of fluffy pancakes, savoury sausage and sweet syrup, all baked to golden perfection. It’s the perfect make-ahead breakfast that will brighten your day with every delicious bite.
Ingredients:
- 1lb of spicy pork sausage
- 18 pancakes, cut into 1″ pieces (about 8 cups)
- 8 large eggs
- 2 cups 2% milk
- 1/2 cup maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup grated cheddar cheese
- chopped scallions to garnish
Method:
In a large frying pan, cook the pork sausage over medium heat until no longer pink, breaking it up into crumbles as it cooks. When cooked, drain off any excess fat.
Grease a 13x9in baking dish. Layer half of the pancake pieces with half of the cooked sausage. Repeat with the remaining pancakes and sausages.
In a large bowl, whisk together the eggs, milk, maple syrup, salt and pepper. Once combined, pour this mixture evenly over the layered pancakes and sausages in the baking dish.
Sprinkle the grated cheddar cheese on top.
Cover and refrigerate for 8 hours or overnight to allow the pancakes to soak up the egg mixture.
When ready to bake, remove the casserole from the fridge and allow to rest at room temperature for about 30 minutes.
Preheat the oven to 175°C (350°F).
Bake the casserole, uncovered, for 35-40 minutes or until a knife inserted in the centre comes out clean.
Allow to stand for 5 minutes before serving.
Garnish with chopped spring onions and serve with extra maple syrup if desired.
