This Pancake Breakfast Bake is a delicious way to start the day and can be prepared the night before and popped in the oven in the morning to enjoy!
Cut each of the 24 frozen pancakes in half. Layer them with the rounded side facing up in a casserole dish. Pack them in as tightly as you can.
In a mixing bowl, add 6 beaten eggs. Mix in 1 ½ cups of whole milk and then stir in 1 cup of evaporated milk.
Add 3 teaspoons of sugar. Sprinkle in cinnamon and a dash of nutmeg to taste and then pour in 1 teaspoon of vanilla.
Stir the ingredients in the bowl together, and pour over top of the pancakes in the casserole dish.
Cover the casserole dish with tin foil, and place it in the fridge overnight.
In the morning, preheat your oven to 350 degrees.
In a mixing bowl, combine a ½ cup of flour and ¼ cup of brown sugar. Add in cinnamon to taste.
Pour in 4 tablespoons of melted butter, and stir with a mixing spoon or your hands until the mixture resembles a loose crumble.
Sprinkle the crumb topping on top of the pancake casserole, and bake in the oven for 45-50 minutes until it is cooked through.
Serve with fresh fruit of your choosing or your favorite syrup.