Sausage-And-Cheese Pancake Breakfast Casserole
Serves: 3
Rowena Kautzer
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Baking Soda4 tbsps
Sugar1.75 cups
Buttermilk7 large
Egg2 cups
Half-And-HalfDirections:
1
Butter an 8-inch-square baking dish; set aside
2
Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter
3
Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl
4
In a separate small bowl, whisk together the buttermilk, 2 eggs and the melted butter
5
Add the wet ingredients to the dry ingredients and stir until just combined
6
Heat a large nonstick skillet or griddle over medium heat
7
Melt a little of the remaining 1 tablespoon butter in the skillet
8
Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes
9
Flip and cook until golden brown on the other sides, about 2 minutes
10
If the pancakes brown too quickly, reduce the heat to medium-low
11
Transfer the pancakes to a plate as finished
12
Repeat until all the batter is used, adding more butter to the skillet as necessary
13
(You should have at least 12 pancakes
14
) Whisk together the half-and-half, the remaining 5 eggs, the remaining 1 tablespoon sugar, the pepper and 1/4 teaspoon salt in a large bowl
15
Shingle half of the pancakes in the prepared baking dish
16
Scatter with half of the sausage, sprinkle with half of the cheese and scallions
17
Pour half the egg mixture evenly over the pancakes
18
Repeat with the remaining pancakes, sausage, cheese, scallions and egg mixture
19
Cover the dish with plastic wrap and refrigerate for at least 8 hours or up to overnight to allow the pancakes to soak in the custard
20
Preheat the oven to 350 degrees F
21
Remove the plastic wrap, cover the casserole loosely with foil and bake for 30 minutes
22
Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more
23
Let cool 15 minutes before serving
24
Serve warm with maple syrup if you like