1. 1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.

2. 2. In a skillet, cook the ground breakfast sausage over medium heat until it’s browned and cooked through. Drain any excess fat.

3. 3. In a large bowl, whisk together the pancake batter mix, eggs, and milk until the mixture is smooth and lump-free.

4. 4. Layer half of the cooked sausage in the prepared baking dish. Pour half of the pancake mixture over the sausage, then sprinkle half of the shredded cheddar cheese on top. Repeat the layers with the remaining sausage, pancake mixture, and cheese.

5. 5. Add a pinch of salt and black pepper to taste.

6. 6. Cover the casserole and refrigerate it overnight, allowing the flavors to meld and the ingredients to set.

7. 7. In the morning, bake the casserole uncovered for 35-40 minutes, or until the top is golden brown and the center is set.

8. 8. Remove the casserole from the oven and let it cool for a few minutes. Drizzle with maple syrup, if desired, and serve warm.