Pillsbury brings us this easy and very fun to make breakfast casserole. It's a perfect camping breakfast, especially when you're feeding a gaggle of hungry children. It's the kind of recipe that kids will love to make as well as eat. I don't see why you can't put the pancakes in your cooler and let them thaw completely overnight. Using pre-cooked crumbled breakfast sausage would also be good in place of the smoked links.
I assembled the casserole, then lit my coals which gave the pancakes time to soak up the liquid. In my 12 inch dutch oven the casserole baked for 55 minutes with 12 coals in a ring around the bottom, 18 around the outside of the lid with 10 spaced evenly in the center. After 40 minutes I sprinkled on the cheese and gave it 15 more minutes to bake. When you get a whiff of pancakes coming from your dutch oven, it's probably done.
I can't begin to tell you how good this is, you get a forkful of moist, fluffy pancakes, smoky sausage, maple syrup and melted cheese in every bite. A great way to eat a pancake breakfast without the griddle but I must warn you, it's so filling you might have to take a nap afterwards.
2 16 oz boxes frozen buttermilk pancakes
1 1/2 cups half and half
1 14 oz package cocktail-sized smoked link sausages, chopped
1 to 1 1/2 cups shredded Cheddar cheese
Lightly oil or spray 12 inch dutch oven.
Remove pancakes from boxes; unwrap and carefully separate.
Set aside to partially thaw.
In large bowl, beat eggs and half and half with whisk.
Coarsely chop pancakes.
Add pancake pieces and chopped sausage to egg mixture; toss to coat.
Let stand 5 minutes.
Pour mixture into prepared dutch oven.
Bake at 350 degrees for 40 minutes.
Sprinkle with cheese, cover and cook for 10-15 minutes more or until edges are set and light golden brown.
Let stand for 10 minutes.
Cut into squares; serve with maple syrup.
Makes 8-10 servings.
|Allow casserole to sit while coals are lighting|