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Peach & Sausage Breakfast Squares

 Peach & Sausage Breakfast Squares
The ingredients may sound unusual, but this breakfast bake is delicious! Sausage, sweet peaches and pancake mix come together for a complete meal in one. —Judith Bowden, Sanford, North Carolina
6 ServingsPrep: 15 min. Bake: 30 min.


  • 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 egg, beaten
  • 2 tablespoons canola oil
  • 1 package (7 ounces) frozen fully cooked breakfast sausage links, thawed and halved lengthwise


  • 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.
  • 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 13-in. x 9-in. baking dish. Arrange sausages and
  • peaches over the top.
  • Bake, uncovered, at 350° for 30-40 minutes or until a toothpick

2 of 2

Peach & Sausage Breakfast Squares (continued)

Directions (continued)

  • inserted near the center comes out clean. Cut into squares; serve
  • warm with peach syrup. Yield: 6 servings.
Nutritional Facts: 1 piece equals 511 calories, 21 g fat (6 g saturated fat), 61 mg cholesterol, 837 mg sodium, 74 g carbohydrate, 2 g fiber, 9 g protein.