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  • Blueberry Sausage Breakfast Bake

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    Blueberry Sausage Breakfast Bake
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. all-purpose flour
    • 1/4 c. brown sugar - (packed)
    • 1 tsp baking pwdr
    • 2 lrg Large eggs
    • 1/2 tsp baking soda
    • 1 lb sausage browned, liquid removed
    • 1/2 c. butter or possibly margarine
    • 1 c. lowfat sour cream or possibly yogurt - (8 ounce)
    • 3/4 c. sugar
    • 1/2 c. minced pecans
    • 1/2 c. sugar
    • 2 Tbsp. cornstarch
    • 1/2 c. water
    • 2 c. fresh or possibly frzn blueberries
    • 1/2 tsp lemon juice Additional lowfat sour cream for accompaniment

    Directions

    1. Mix flour, baking pwdr and soda. Set aside.
    2. Beat butter till fluffy. Add in sugar, brown sugar and Large eggs, one at a time, beating each addition for 1 minute.
    3. Add in flour mix to butter mix. Mix in browned sausage and lowfat sour cream.
    4. Pour into lightly greased 9- by 13- by 2-inch pan. Sprinkle nuts on top. (At this stage, may be covered and refrigerated overnight and baked in the morning.)
    5. Bake at 350 degrees for 35 to 40 min. Cold slightly. Serve hot with Blueberry Sauce.
    6. For Blueberry Sauce: Combine sugar and cornstarch, add in water and blueberries. Cook over medium heat till thick and bubbly. Cook and stir 2 min more. Remove from heat and stir in lemon juice.
    7. To serve cut into squares, drizzle with Blueberry Sauce and top with a dollop of lowfat sour cream, if you like.
    8. This recipe yields 12 servings.

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