Sausage and Pancake Breakfast Balls
Our Purnell’s Original Country Sausage (Medium), maple syrup, eggs and pancakes make for a great start to the day.
In a medium bowl, mix the sausage, 1/4 C syrup and egg until combined. Gently stir in the pancake pieces until evenly combined. Form into tablespoon sized balls, and place on a baking sheet. Drizzle with the remaining syrup. Bake at 375 for 22-25 minutes.
Allow breakfast balls to completely cool. Flash freeze on cookie sheet until hard. Place in freezer storage container or freezer bag, freezing up to 3 months. No need to thaw, just reheat for 25 seconds per ball in microwave.
Servings: 3-4 dozen
Originally posted here: onceamonthmom.com
- 2 lbs Purnell’s “Old Folks” Medium Country Sausage
- 1/4 C maple syrup
- 6 Tbsp maple syrup – for drizzling on top
- 1 egg
- 4 medium pancakes, cut into tiny pieces