This recipe is a fun take on a breakfast casserole. This overnight sausage pancake french toast casserole is SO delicious and will have your friends and family raving!
This breakfast casserole is a perfect recipe to bring to a tailgate, brunch, or any event that requires some breakfast food. This dish is sweet but also has savory flavors from the sausage. It has so many flavors all packed into one pan. You will be surprised by how well it all ties together deliciously!
Why does this dish need to sit in the fridge overnight?
Just like how you soak french toast before cooking, the pancakes will soak up the delicious mixture when it sits overnight. If you baked it too prematurely, the milk might curdle and separate from the pancakes instead of being a cohesive mixture. Basically what it does when you leave it in the refrigerator is it gives the liquid ingredients a chance to soak into the pancakes. This will make sure that the casserole tastes its best when you finally do cook it.
What makes this casserole like french toast?
What makes this casserole like french toast is the fact that you are soaking a bread of sorts with a liquid-egg mixture, and then baking. However, this recipe has some differences from french toast. For example, instead of using regular bread, you use mini pancakes. Also, typical french toast doesn’t include bit-sized sausage pieces. The additions of sausage in this recipe take it from typical french toast to a delicious, unique, sweet, and savory dish.
Can you freeze overnight breakfast casserole?
Absolutely! You can definitely freeze this dish if you need to prepare it before serving. Since this dish takes a couple of hours to prepare and cook, it would help to speed up the process of serving it if you cook and freeze it beforehand. Just make sure that it is in an airtight container and frozen, not just refrigerated. When you’re getting ready to serve it, you can pop it back into the oven and reheat it to serve.
How long do you cook this casserole?
The prep time for this casserole takes longer than the actual cook time. The assembly of all the ingredients should take less than 30 minutes, it should sit in the fridge overnight or for at least two hours, and the cooking time is 30 minutes covered and then 30 more uncovered. Cooking it uncovered will help the custard to settle on top of the casserole.
How can I keep my breakfast casserole from getting soggy?
The main way to keep the breakfast casserole from getting soggy is by following the correct portion sizes that I recommend. If you use too much of the wet ingredients and not enough mini pancakes, then the casserole will be too runny and wet, therefore making it mushy. If you use all of the correct proportions, then it won’t be soggy at all.
Other options for this breakfast casserole:
- One thing that you can try is to cook a pound of breakfast sausage and use sausage crumbles instead of bites,
- Another thing that you can try is to use miniature waffles instead of pancakes (just as delicious, but with a different twist!)
- Sprinkle the dish with cinnamon and sugar before baking to make this dish a little bit sweeter.
Let me know how you enjoy this fabulous dish in the comments below. As always, thank you so much for stopping by. Be blessed and stay savvy!!!
If you like this recipe, check out these as well:
- Perfect Party Caramel Apple Dip for the Holidays
- How to Make Homemade Egg-Free Eggnog That Everyone Will Love
- 1 bag frozen mini pancakes
- 1 box fully cooked sausage patties (I used Jimmy Dean)
- 5 large eggs
- 1 cup heavy whipping cream
- 1 cup whole or 2% milk
- 1/4 cup sugar
- 1/2 cup maple syrup (more for serving)
- 1 TB vanilla extract
In a 9x13 (or similar size) baking dish, stack mini pancakes on their sides until the pan is fully covered (leave a bit of room in between.)
Cut sausage patties into bite-sized pieces; disperse sausage pieces in between and atop the sausage.
Mix eggs, heavy whipping cream, milk, sugar, and maple syrup until well combined. Add vanilla and mix well.
Pour custard over the pancakes and sausage. Try to get all pieces to be coated with custard batter.
Cover, and refrigerate for two hours or overnight.
Before baking, remove from fridge and let sit at room temp for 30 minutes to one hour.
Bake covered for 30 minutes. Uncover, and bake 30 more minutes or until custard is "set" in the center of the casserole.
Serve with more maple syrup on top.
Another option is to cook one pound of breakfast sausage and use crumbles instead of bites.
Miniature waffles instead of pancakes.
Sprinkle the dish with cinnamon sugar before baking.