Peach & Sausage Breakfast Squares Recipe

Name: Peach & Sausage Breakfast Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (15-1/4 ounces) sliced peaches; 1/4 cup sugar; 1 tablespoon cornstarch; 3/4 cup maple syrup; 1 tablespoon butter; 2 cups pancake mix; 1 large egg, beaten; 2 tablespoons canola oil; 1 package (7 ounces); , thawed and halved lengthwise

Servings: persons

1 can (15-1/4 ounces) sliced peaches
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup maple syrup
1 tablespoon butter
2 cups pancake mix
1 large egg, beaten
2 tablespoons canola oil
1 package (7 ounces)
, thawed and halved lengthwise

1
Drain peaches, reserving juice; set aside. In a small saucepan, combine sugar and cornstarch; stir in 1/2 cup reserved peach juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Stir in syrup and butter; set aside and keep warm.
2
Combine the remaining juice and enough water to measure 1 cup. In a small bowl, combine the pancake mix, egg, oil and juice mixture. Pour into a greased 13x9-in. baking dish. Arrange sausages and peaches over the top.
3
Bake, uncovered, at 350u00b0 for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cut into squares; serve warm with peach syrup.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can (15-1/4 ounces) sliced peaches, 1/4 cup sugar, 1 tablespoon cornstarch, 3/4 cup maple syrup, and more.

Yes, Peach & Sausage Breakfast Squares falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peach & Sausage Breakfast Squares

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