Description
Often described as a ‘breakfast lasagna,’ this show-stopping brunch dish uses fluffy pancake squares as noodles, layered with savory sausage, soft-scrambled eggs, and a velvety Maple Béchamel. It is the ultimate sweet-and-savory comfort meal.
Ingredients
The Pancake ‘Noodles’
- 3 cups AP flour, 2.5 cups milk, 2 eggs, 6 tbsp melted butter
- Baking powder, sugar, and salt (to taste)
The Filling & Topping
- 3/4 lb breakfast sausage, browned/drained
- 12 large eggs, soft-scrambled
- 1 cup shredded cheddar cheese
The Maple Béchamel
- 3 tbsp butter, 2 tbsp flour, 2 cups milk
- 1/2 cup dark maple syrup, salt, and fresh nutmeg
Instructions
1. Prep: Brown the sausage and drain. Soft-scramble 12 eggs until just set.
2. Béchamel: Make a roux with butter and flour (5 mins). Whisk in hot milk and maple syrup. Simmer until thick; season with nutmeg.
3. Pancakes: Griddle pancakes and cut into squares to fit a 9×13 pan.
4. Layer: Béchamel base -> Pancake squares -> Eggs -> Sausage -> Béchamel. Repeat layers.
5. Bake: Top with remaining sauce and cheese. Bake at 375°F for 15–20 minutes covered.
Notes
Nutmeg Factor: Freshly grated nutmeg bridges the gap between sweet maple and savory meat.
Roux Timing: Cooking the roux for 5 minutes removes the raw flour taste and adds a nutty depth.
Egg Prep: Keep eggs slightly ‘wet’ before baking to ensure they don’t overcook in the oven.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Brunch / Main Course
- Method: Layering / Baking
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 Square
- Calories: 510
- Sugar: 18g
- Sodium: 740mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 315mg
Keywords: maple sausage breakfast bake, breakfast lasagna, pancake breakfast casserole, maple béchamel recipe, holiday brunch dishes, savory sweet breakfast