Ingredients for Sausage And Peach Breakfast Casserole
- Pancake Mix
- 1 cup milk (as per pancake mix instructions)
- 1 pound breakfast sausage, cooked and halved
- Peach Slices In Heavy Syrup
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 cup maple syrup
- 2 tablespoons margarine
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How to Make Sausage And Peach Breakfast Casserole
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish.
- Prepare pancake batter according to package directions using 2 cups of pancake mix and 1 cup of milk.
- Pour pancake batter into the prepared baking dish.
- Drain the can of sliced peaches, reserving 1/2 cup of the syrup. Halve the peaches.
- Cook the breakfast sausage until browned. Halve the cooked sausage links.
- Arrange the halved sausages and peaches on top of the batter in an alternating pattern (sausage, peach, sausage, peach).
- Bake for 20 minutes.
- Remove from oven and let cool for 15 minutes. Cover with foil and refrigerate overnight.
- The next morning, preheat oven to 350°F (175°C).
- Bake the casserole for an additional 20 minutes, or until heated through and golden brown.
- While the casserole is baking, prepare the syrup: In a medium saucepan, whisk together the 1/4 cup of sugar and 2 tablespoons of cornstarch until smooth.
- Gradually whisk in the reserved 1/2 cup of peach syrup.
- Cook over medium-high heat, stirring constantly, until the syrup thickens and becomes bubbly (about 1-2 minutes).
- Stir in the 1/4 cup of maple syrup and 2 tablespoons of margarine.
- Serve the warm casserole topped with the warm peach syrup.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
182g
Fat
75g
Carbs
28g
