Apple Pancake Breakfast Bake

Apple Pancake Breakfast Bake

David Venable

Prep Time: 15 miniutes

Serves: 4–6

Ingredients

  • 1 lb ground sage pork sausage
  • 2 (16.4-oz) boxes frozen pancakes
  • 6 eggs
  • 2 cups heavy cream
  • 1 cup milk
  • 1/2 cup maple syrup, plus more for serving
  • 1 tsp cinnamon
  • 1 (21-oz) can apple pie filling

Preparation

Spray a 13x9 baking dish with nonstick cooking spray. Set aside.

In a large skillet, brown the sausage over medium high heat until fully cooked, about 5 minutes. Drain the fat and set aside the sausage to slightly cool.

Meanwhile, cut all the pancakes in half. Arrange the pancakes cut-side down in 2 rows across the prepared baking dish.

Then, sprinkle the sausage crumbles over the pancakes. Set aside.

In a medium mixing bowl, mix the eggs, heavy cream, maple syrup and cinnamon together until combined.

Add the apple pie filling to the egg mixture and gently stir together, being careful to not break up the apples too much.

Pour the egg mixture over the pancakes, spreading out the apples.

Cover with foil and place in the refrigerator overnight.

In the morning, remove baking dish from the fridge and let sit at room temperature for at least 30 minutes.

Preheat the oven to 350°F.

Bake, covered, for approximately 1 hour, or until completely set. Serve warm with maple syrup.

Print Recipe