Sausage and Peach Breakfast Casserole

Recipe by Diana Adcock
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare pancake or bisquick mix with the milk.
  • Turn into a greased 13x9 inch baking dish.
  • Drain peaches, reserving 1/2 cup of the syrup and set aside.
  • Halve the sausages cross wise-same for the peaches.
  • Arrange the sausages and peaches on top of batter-ie.
  • sausage, peach, sausage, peach.
  • Bake at 350 degrees for 20 minutes.
  • Remove from oven, let cool for 15 minutes or so, cover with foil and refrigerate overnight.
  • Next morning heat oven to 350 degrees and cook casserole for 20 minutes.
  • Serve with warm syrup Syrup: In a medium saucepan whisk together sugar and cornstarch until no lumps remain.
  • Turn heat to medium high, adding the reserved peach syrup, cooking to thick and bubbly.
  • Stir in maple syrup and margarine.
  • Serve warm.
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