Blueberry Sausage Breakfast Casserole Recipes

BLUEBERRY-SAUSAGE BREAKFAST CAKE

Steps:

• In a bowl, cream butter and sugars. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and baking soda; add alternately with sour cream to creamed mixture, beating well after each addition. Fold in sausage and blueberries., Pour into a greased 13x9-in. baking pan. Sprinkle with pecans. Bake at 350° for 35-40 minutes or until cake tests done. , For sauce, combine sugar and cornstarch in a saucepan. Add water and blueberries. Cook and stir until thick and bubbly. Spoon over individual servings. Refrigerate leftover cake and sauce.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

SAUSAGE VEGGIE BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat a medium skillet over medium-high heat. Add the oil to heat, then add the sausage and cook until browned and crispy, breaking up any big clumps with the back of a wooden spoon, 5 to 6 minutes. Remove the sausage to a large bowl, leaving behind any rendered fat. Add the mushrooms and leeks to the skillet with the fat and cook until they are softened, 2 to 3 minutes. Add the garlic and red bell peppers. Sprinkle in the paprika, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 5 to 8 minutes more. Add the mushroom mixture to the bowl with the sausage. Stir together and taste for seasoning.
• In a blender, add the spinach, eggs, hot sauce, 1/4 teaspoon salt and 1/2 teaspoon pepper. Blend until smooth. Stir the spinach mixture and Gruyere into the sausage mixture a little at a time.
• Spray four 5-ounce ramekins with nonstick cooking spray. Pour the mixture into the ramekins. Bake until the casseroles are entirely set, 35 to 50 minutes. Let the casseroles cool slightly before eating. Serve warm or at room temperature.

BLUEBERRY SAUSAGE BREAKFAST CASSEROLE

Steps:

• 2 c. flour1 tsp. baking powder1/2 tsp. baking sodaStir together above ingredients and set aside. Cream together: 1/2 c. butter or margarine (1 stick)3/4 c. sugar1/4 c. brown sugarBeat in 2 eggs, beating 1 minute after each addition. Add 1 cup (8 ounce container) sour cream and beat well. Beat in flour mixture. Fold in 1 pound bulk sausage, cooked and drained well and 1 cup blueberries (preferably frozen or fresh). Spread evenly into ungreased 9"x13" pan and sprinkle top with 1/2 cup chopped pecans. Bake at 350 degrees for 35 to 40 minutes, or until toothpick comes out clean. Serve warm with Blueberry Sauce. --BLUEBERRY SAUCE:--1 c. sugar4 tbsp. cornstarch1 c. cold water3-4 c. BlueberriesMix together sugar, cornstarch and cold water. Add blueberries. Cook and stir over medium heat until thick and bubbly, then cook 2 minutes more. Add 1 teaspoon lemon juice. Cool slightly and serve over cake. Wonderful with orange juice and hot coffee.

EASY SAUSAGE BLUEBERRY MUFFIN BREAKFAST CAKE

Steps:

• Other ingredients will vary according to box directions, such as eggs, oil, etc.
• Brown sausage in a frying pan; drain.
• Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
• Add sausage and pour into a 9X13 baking dish.
• Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
• Use a toothpick to test for doneness if you are unsure.
• Cut into squares.

BLUEBERRY BREAKFAST CASSEROLE

Steps:

• Two nights ahead: Cut bread into 1/2 inch cubes and spread evenly over a baking sheet\; covered loosely with foil.
• One night ahead, assemble casserole.
• In a greased 9x13 inch baking dish, layer half of the bread cubes.
• Cut brick of cream cheese into 1/2 inch cubes and sprinkle over bread.
• Layer blueberries over cream cheese.
• Top with remaining bread.
• In a mixing bowl, whisk together milk, eggs, maple syrup, vanilla and cinnamon; pour evenly over casserole.
• Cover dish and refrigerate up to 24 hours.
• Remove casserole from refrigerator in morning and bake at 375 for 25 minutes, covered.
• Remove foil and continue baking an additional 25 minutes, until casserole has puffed, do not brown.
• Remove from oven and allow to stand 10 minutes before serving.
• Refrigerate remaining portion, reheats well.