Blueberry sausage breakfast casserole
3/4 pound pork sausage
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup butter
1/2 cup granulated sugar
1/4 cup brown sugar
8 ounces sour cream
1 cup fresh blueberries
1/2 cup pecans, chopped
The day before serving, cook sausage and drain well.
Stir together flour, baking powder and baking soda.
In large mixing bowl, beat butter until fluffy. Add sugars and beat until well-blended. Add eggs, one at a time, beating well after each addition. Alternate adding flour mixture and sour cream to creamed ingredients; mix well. Fold in sausage and berries. Pour batter into ungreased 13 x 9-inch baking pan. Sprinkle pecans on top. Refrigerate overnight.
Preheat oven to 350 degrees F. Bake for 35 to 40 minutes, until done. Cool on wire rack.
|Send recipe to a friend.||Printer friendly version|