Blueberry-Sausage Breakfast Bake
Blueberry-Sausage Breakfast Bake
1 lb. pork sausage
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup margarine
1/2 cup chopped pecans
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3/4 cup sugar
1/4 cup packed brown sugar
2 eggs
1 (8 oz.) carton sour cream
1 cup blueberries
Blueberry or maple syrup
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Brown sausage in skillet, stirring until crumbly; drain well. Sift flour, baking powder and baking soda
in medium bowl. Beat margarine in large mixer bowl at medium to high speed until fluffy. Add sugar and
brown sugar; beat until combined. Add eggs one at a time, beating for 1 minute after each addition. Add
flour mixture and sour cream to egg mixture alternately, beating after each addition until just combined.
Fold in sausage and blueberries. Pour batter into ungreased 9 x 13-inch baking pan. Spread batter evenly
in pan. Sprinkle pecans on top. Chill, covered, overnight. Preheat oven to 350 degrees. Bake for 35 to
40 minutes or until toothpick inserted in center comes out clean. Let cool on wire rack. Serve warm with
Blueberry or Maple syrup. Serves 15.
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