Sausage Peach Breakfast Recipes

Steps:

• Preheat a 10-in. cast-iron skillet in a 425° oven. Meanwhile, in a large blender, combine the eggs, milk, flour, sugar and salt; cover and process until smooth., Add butter to hot skillet; return to oven until butter bubbles. Pour batter into skillet. Bake, uncovered, for 10-15 minutes or until pancake puffs and edges are browned and crisp., Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the peaches, syrup and nutmeg. Bring to a boil. Reduce heat, simmer, uncovered, for 7-10 minutes or until sausage and peaches are coated with syrup. Spoon into pancake. Serve immediately.

Steps:

• 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.