Sausage and Pancake Casserole
“Trial and error made this pancake casserole recipe one that my family asks for time and time again. It’s so easy and very good.” —Ethel Sanders, Oklahoma City, Oklahoma
Photo: Taste of Home
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- 1 lb bulk pork sausage
- 2 cups biscuit/baking mix
- 1-1/3 cups 2% milk
- 2 large eggs
- 1/4 cup canola oil
- 2 medium apples peeled and thinly sliced
- 2 tbsp cinnamon sugar
- maple syrup
- Preheat oven to 350°. In a large skillet over medium heat, cook and crumble sausage until no longer pink, 5-7 minutes; drain. Mix biscuit mix, milk, eggs and oil until blended; stir in sausage. Transfer biscuit mixture to a greased 13x9-in. baking dish. Top with apples; sprinkle with cinnamon sugar. Bake until set, 30-45 minutes. Serve with syrup.
- To make ahead: Refrigerate, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator; uncover and let stand while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean.
1 piece: 379 calories, 24g fat (6g saturated fat), 80mg cholesterol, 692mg sodium, 30g carbohydrate (9g sugars, 1g fibre), 11g protein.