How To Make Blueberry Sausage Biscuit Casserole
You won’t have to decide between sweet or savory for breakfast with this biscuit casserole. The sausage & blueberries strike a perfect balance in this dish.
Serves:
Ingredients
- ½cupunsalted butter,softened
- ⅔cupsugar
- ¼cupbrown sugar,packed
- 2eggs,large
- 2cupsflour
- 1tspbaking powder
- ½tspbaking soda
- 1cupsour cream
- 1½lbspork sausage,cooked
- 1½cupsfresh blueberries
- ⅓cuppecans,chopped
Instructions
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Preheat oven to 350 degrees F and spray a 9×13-inch baking pan with baking spray.
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In a stand mixer cream the butter, sugar and brown sugar together until light and fluffy.
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Add in the eggs until smooth.
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Sift together the flour, baking powder, baking soda and salt then add it to the stand mixer on the lowest speed setting until just combined.
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Add in sour cream until just combined.
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Spread batter into baking pan and top with half the blueberries.
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Press them gently into the batter.
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Sprinkle the rest of the blueberries, the sausage and the pecans over the top.
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Bake for 30 to 35 minutes or until the top is golden brown.
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Best served warm with or without maple syrup.
Nutrition
- Calories: 328.38kcal
- Fat: 21.32g
- Saturated Fat: 8.86g
- Trans Fat: 0.28g
- Monounsaturated Fat: 7.47g
- Polyunsaturated Fat: 2.88g
- Carbohydrates: 25.70g
- Fiber: 0.95g
- Sugar: 12.85g
- Protein: 9.48g
- Cholesterol: 72.49mg
- Sodium: 393.04mg
- Calcium: 51.68mg
- Potassium: 198.99mg
- Iron: 0.88mg
- Vitamin A: 94.38µg
- Vitamin C: 1.50mg
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