Sausage and Peach Breakfast Casserole
- 2 C. packaged pancake mix or Bisquick
- 1 C. milk
- 1 16 oz. pkg. brown and serve sausages
- 1 16 oz. can peach slices in heavy syrup
- 1/4 C sugar
- 1 Tbs. cornstarch
- 3/4 C. maple syrup
- 1 Tbs. margarine or butter
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 and peaches cross-wise. Arrange the sausages and peaches on top of batter, alternating sausage and peach. Bake at 350 degrees F 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 F and bake 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, add the reserved peach syrup, and cook until thick and bubbly. Stir in maple syrup and margarine. Serve warm.