The week of Thanksgiving is a time when many families gather around a table to celebrate the gift of each other and enjoy delicious food. While it is a special time, it can also be a stressful time if you are the chef in charge. The second place winner of the Make Ahead Breakfast Challenge at the 2022 N.C. State Fair, sponsored by Superior Sleep Experience, has a tasty and filling recipe to help you prepare one meal in advance of all the busyness.
Most everyone loves sausage and pancakes, so why not combine the two with this Pancake and Sausage Breakfast Delight. Featuring local eggs and sausage, it is sure to be a hit with even your toughest visitors. This recipe was created by Gail Fuller of Raleigh.
Pancake and Sausage Breakfast Delight
Prepares 6 to 8 servings
- 36 frozen pancakes (about 3 inches in diameter)
- 1 1/2 lb. spicy breakfast sausage
- 6 eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 teaspoon vanilla
- 2 tablespoons sugar
- 2 tablespoons maple syrup (plus more for serving)
- Cut pancakes in half and place cut side down in a lightly greased 9×13 inch baking pan.
- Cook sausage in a skillet over medium-high heat until no longer pink. Drain.
- Sprinkle cooked sausage on top of and in between 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.
- Heat oven to 350 degrees.
- Bake uncovered for 50-60 minutes until center is set.
- Let stand 5 minutes before serving with extra maple syrup.
** Note: Leftovers should be covered and stored in the refrigerator. **