Ingredients:

  • 14 large prepared pancakes (approx. 6-inch diameter)
  • 1 lb ground breakfast sausage
  • 4 tbsp unsalted butter
  • 8 large eggs
  • 1.5 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup pure maple syrup
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp vanilla extract
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 tsp smoked paprika (optional)

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Brown the ground sausage in a large skillet over medium-high heat until cooked through. Drain the rendered fat thoroughly on paper towels.
  3. Whisk together eggs, whole milk, heavy cream, maple syrup, sea salt, black pepper, and vanilla extract in a large mixing bowl until fully emulsified.
  4. Grease a 9x13 inch baking dish generously with the 4 tbsp of unsalted butter.
  5. Slice your 14 pancakes in half to create semi circles.
  6. Arrange the pancakes by shingling them (standing them upright and overlapping) in the greased baking dish.
  7. Distribute the browned sausage evenly between the pancake layers, along with 1.5 cups of the shredded cheddar.
  8. Pour the egg custard mixture over the pancakes and sausage. Ensure every pancake gets a soak.
  9. Top with the remaining 1/2 cup of cheese and bake for 40 minutes until the center is set and the top is golden and crackling. Let rest for 10 minutes before slicing.