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,
- 1 pound 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 tablespoons cinnamon sugar
- Maple syrup
image/svg+xml Text Ingredients View Recipe,
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 13×9-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 fiber), 11g protein.