Peach & Sausage Breakfast Squares

submitted by Heather C.

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 egg, beaten
• 2 tablespoons canola oil
• 1 package (7 ounces) brown-and-serve sausage links, halved lengthwise

Directions

• 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 inserted near the center comes out clean. Cut into squares; serve warm with peach syrup. Yield: 6 servings.

Original Recipe here.