Ingredients

The following ingredients have 8 Servings
  • 4 oz (about 1 cup chopped) gluten free maple or apple sausage (we use Al fresco fully cooked chicken sausage breakfast links)
  • 2-3 tsp butter or non dairy butter (divided)
  • 1/3 to 1/2 cup plus 1 tsp maple syrup for cooking sausage.
  • 1 apple, chopped and cored
  • 2 cup gluten free apple or buttermilk pancake mix (See notes for substitutions)
  • 2 eggs
  • 1 cup almond milk
  • 2 tbsp -3 tbsp walnuts (to be chopped)
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 tsp vanilla
  • melted butter and additional maple syrup for topping.
  • Optional apple slices on top

Instruction

  • First brown your your sausages in a skillet with 1 tsp butter and maple syrup. If you are using fully cooked sausage then this will only take a few minutes on medium heat until they brown.
  • If you are using uncooked, then be sure to brown and check the internal temperature to reach 160F (uncooked takes about 10-12 minutes).
  • Once cooked, remove from heat and set aside.
  • Next preheat oven to 350F.
  • Chop your apple. Leave skin on if desired. Feel free to save a few thin apple slices for the top of the bake. See pictures.
  • Next chop your walnuts or whatever nut you are using.
  • Once sausage is cooled, chop it into smaller pieces to mix.
  • Place pancake mix, spices, apple, and nuts in a small bowl. In another bowl, whisk your egg, 1/3 cup maple syrup, milk, and extracts together.
  • Pour your egg mixtures in with the pancake/apple mix and then fold in your sausage.
  • Let this sit for about 5 minutes if you are using pancake mix.
  • While that is sitting, grease a 8×8 baking dish.
  • Then after 5 minutes pour the mix into the baking dish.
  • Place optional apple slices on top. Drizzle a little melted butter on top and extra cinnamon if desired.
  • Bake for 40-45 minutes or until center comes out clean.
  • Let cool for 5 minutes.
  • Slice and serve with butter/maple syrup for a breakfast bake.
  • You can also let this cool and keep for later. Just wrap with foil and store in fridge. Warm in oven when ready to serve.