Overnight Sausage Pancake Breakfast Casserole aka Sausage McGriddle Bake

One of the most treasured things we love about our travels and road trips is breakfast. We love nothing more than finding mom & pop diners, cafes, and outposts to have some real authentic breakfasts.  Nothing says summer to me more than some good old fashioned, real down home cooking.

Well this summer, for obvious reasons, has been disappointing and very sad.  My heart breaks when we travel and I have seen all these places closed or go out of business.  We have been stuck with fast food drive throughs and quite frankly it's just not the same.

During our most recent trip, we couldn't even go in to sit down at fast food breakfast.  So there we were, in the middle of nowhere Wyoming, eating our McDonalds breakfast while standing up and tailgating in the parking lot with other families experiencing the same disappointment.  

I pray that this all changes sooner than later.  Until then, this breakfast casserole will take you right back to the first time you had a Sausage McGriddle with egg.  It is unreal how much this tastes like the famous breakfast sandwich.

*I will say one note; unless you are feeding a large crowd, I would half the recipe because it did not make great leftovers the next morning.

Also, this is designed for an overnight preparation, however I did it all in the morning and it still turned out amazing!  

Enjoy, stay healthy, and keep on sparkling this weekend!

Overnight Sausage Pancake Breakfast Casserole

Courtesy of @plainchicken

20 to 24 frozen pancakes from a 2lb-1oz. package, thawed

1 lb. ground maple breakfast sausage

6 eggs

1-1/2 cups heavy cream

1 cup whole milk

1 tsp vanilla

2 Tbl sugar

2 Tbl maple syrup, plus more for serving

Cut pancakes in half and place cut side down in a lightly greased 9x13 pan.

Cook sausage in a skillet over medium-high heat until no longer pink.  Drain fat.  Sprinkle cooked sausage on top of and in between the pancake slices.

Whisk together eggs, heavy cream, milk, vanilla, sugar, and maple syrup.

Pour egg mixture over pancakes.

Cover casserole dish and refrigerate overnight.

Remove casserole from refrigerator and uncover.  Preheat oven to 350 degrees.

Bake casserole uncovered for 50 to 60 minutes until center is set.

Let stand 5 minutes before serving with extra maple syrup.

One Year Ago: BA's Best Bolognese and Buses

Two Years Ago: No Post

Three Years Ago: Raspberry Cream Pie (Galette)

Four Years Ago: Camping vs. Glamping and Potato Packets

Five Years Ago: GGMa...Our Angel and Her Cake

Six Years Ago: Baja Turkey Tostadas and National Twins Day

Seven Years Ago: Celebrating Statehood with Sunrise Bars

Clean plate...it's THAT GOOD!!!