Blueberry Sausage Breakfast Bake
Posted On April 30, 2022
Servings: 12
Ingredients
- 2 cups all-purpose flour
- 1/4 cup brown sugar firmly packed
- 1 teaspoon baking powder
- 2 large eggs
- 1/2 teaspoon baking soda
- 1 pound bulk sausage browned and drained
- 1/2 cup butter or margarine
- 1 cup sour cream 8 ounces; or yogurt
- 3/4 cup granulated sugar
- 1/2 cup pecans chopped
Blueberry Sauce:
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/2 cup water
- 2 cups fresh or frozen blueberries
- 1/2 teaspoon lemon juice
- Additional sour cream for accompaniment optional
Instructions
- Mix flour, baking powder and soda. Set aside.
- Beat butter until fluffy. Add sugar, brown sugar and eggs, one at a time, beating each addition for 1 minute. Add flour mixture to butter mixture. Fold in browned sausage and sour cream.
- Pour into lightly greased 9 x 13 x 2-inch pan. Sprinkle nuts on top.
- (At this stage, may be covered and refrigerated overnight and baked in the morning.)
- Bake at 350*F (175*C) for 35 to 40 minutes. Cool slightly. Serve warm with Blueberry Sauce.
For Blueberry Sauce:
- Combine sugar and cornstarch, add water and blueberries. Cook over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in lemon juice.
- To serve cut into squares, drizzle with Blueberry sauce and top with a dollop of sour cream, if desired.
- Makes 12 servings.
Notes
Times are approximate. Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Blueberry Sausage Breakfast Bake
Amount per Serving
Calories
454
% Daily Value*
Fat
26
g
40
%
Saturated Fat
11
g
69
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
90
mg
30
%
Sodium
403
mg
18
%
Potassium
197
mg
6
%
Carbohydrates
48
g
16
%
Fiber
2
g
8
%
Sugar
29
g
32
%
Protein
10
g
20
%
Vitamin A
445
mcg
49
%
Vitamin C
3
mg
4
%
Calcium
61
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
About The Author
Beckie
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