Blueberry Sausage Breakfast Treat
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
sausage
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 8 | ounces |
sour cream
|
|
| 1 | cup |
blueberries
|
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
sausage
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
sugar
|
|
| 59 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
|
|
| 231.2 | ml/g |
sour cream
|
|
| 237 | ml |
blueberries
|
|
| 118 | ml |
pecans
chopped |
|
Directions
Day before, 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.
Alternate adding flour mixture and sour cream to creamed ingredients; mix well.
Fold in sausage and berries. Pour batter into ungreased 13x9x2 inch baking pan.
Sprinkle pecans on top.
Refrigerate overnight.
Preheat oven to 350℉ (180℃).
Bake 35 to 40 minutes, until done.
Cool on wire rack.
