Pancake Turkey Sausage Casserole
Fluffy pancakes layered with savory halal turkey (or chicken) breakfast sausage and soaked in a lightly sweet maple-vanilla egg custard, then baked until golden. Cozy, make-ahead friendly, and perfect for brunch or busy mornings.
Ingredients
- 8 pancakes (homemade or frozen, thawed)
- 1 lb halal turkey or chicken breakfast sausage, casings removed
- 6 large eggs
- 1 1/2 cups milk (dairy or unsweetened almond milk)
- 1/2 cup pure maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- butter or nonstick spray, for greasing
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- Cook the turkey (or chicken) sausage in a large skillet over medium heat, breaking it into crumbles, until browned and cooked through, 6–8 minutes. Drain excess fat.
- Layer half of the pancakes across the bottom of the prepared baking dish, slightly overlapping as needed.
- Scatter the cooked sausage evenly over the pancake layer, then top with the remaining pancakes.
- In a mixing bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, salt, and pepper until smooth.
- Slowly pour the egg mixture evenly over the layered pancakes and sausage. Let sit for 10 minutes so the pancakes absorb some custard.
- Bake uncovered for 40–45 minutes, until the top is golden and the center is set. A knife inserted in the middle should come out clean.
- Cool for 5–10 minutes before slicing. Serve warm with additional maple syrup if desired.
Nutrition
Serving: 1sliceCalories: 410kcalCarbohydrates: 41gProtein: 21gFat: 18gSaturated Fat: 6gSodium: 690mgFiber: 1gSugar: 15g
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