Description
A comforting dish that combines sweet and savory flavors in a baked casserole, perfect for brunch.
Ingredients
Scale
- 1 pound breakfast sausage
- 12 pancakes (store-bought or homemade)
- 1 cup blueberries (fresh or frozen)
- 4 eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Cook the breakfast sausage in a skillet over medium heat until browned, about 7–10 minutes. Drain excess fat.
- In a large bowl, whisk together eggs, milk, vanilla extract, maple syrup, baking powder, and salt until smooth. Cut the pancakes into quarters.
- Layer half the pancake pieces in the baking dish, top with half the sausage and half the blueberries. Repeat layers.
- Pour the custard mixture over the layers, press down gently. Bake for 30–35 minutes until set and golden.
- Let cool for 5–10 minutes before serving. Dust with powdered sugar if desired.
Notes
Use day-old pancakes for better custard absorption. Store leftovers in airtight containers, refrigerating for 3-4 days or freezing for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 11g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 320mg