This Blueberry Sausage Biscuit Casserole is a hearty breakfast with the perfect balance of sweet and savory flavors. Everyone will want more!
This breakfast is a delightful Breakfast Casserole to serve to a crowd at your next gathering. For other easy breakfast casseroles, try our recipes for Cheesy Ham and Hashbrown Casserole and Sausage Casserole.
Sabrina’s Blueberry Sausage Biscuit Casserole Recipe
Whether you’re planning for a family reunion, holiday breakfast, or brunch breakfast, casseroles are an easy way to serve lots of people with minimal effort and cleanup. Instead of standing over a griddle to make pancakes and eggs, you can bake the entire meal in one baking dish. It’s easy for everyone to serve themselves, and filling enough you won’t have to stress about lots of sides.
Recipe Card
Ingredients
- 1/2 cup unsalted butter , softened
- 2/3 cup sugar
- 1/4 cup brown sugar , packed
- 2 large eggs
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 1 1/2 pounds pork sausage , cooked
- 1 1/2 cups fresh blueberries
- 1/3 cup pecans , chopped
Instructions
- Preheat oven to 350 degrees and spray a 9×13 baking pan with baking spray.
- In your stand mixer cream the butter, sugar and brown sugar together until light and fluffy.
- Add in the eggs until smooth.
- 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.
- Add in sour cream until just combined.
- Spread batter into baking pan and top with half the blueberries.
- Press them gently into the batter.
- Sprinkle the rest of the blueberries, the sausage and the pecans over the top.
- Bake for 30-35 minutes or until the top is golden brown.
- Best served warm with or without maple syrup.
Nutrition
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Sabrina’s Tips
Make sure to prep your baking dish with cooking spray, otherwise the biscuit will stick to the sides of the dish. You’ll know the casserole is done baking when the top begins to turn a beautiful golden brown.
Table of contents
About this Recipe
This breakfast casserole combines the best of sweet and savory breakfast flavors in one comforting, crowd-pleasing dish. Juicy blueberries add bursts of sweetness that perfectly complement the rich, savory sausage, creating a balance that’s both unexpected and delicious. Finished with a drizzle of maple syrup, this easy breakfast casserole is perfect for weekend brunches, holiday mornings, or anytime you want a breakfast that feels a little extra special.
Baking Tips & Tricks
- When you add the flour, baking powder, baking soda, and salt together make sure to sift them together, rather than just dumping them all in at once.
- Once you’ve combined the dry ingredients, add them to your prepared butter and egg mixture. Keep the stand mixer on its lowest setting, and be careful not to overmix.
- Mix in the sour cream, then add the batter to the baking dish. Spread the batter out evenly so that it’s fairly smooth. Add half the blueberries over the top and press them gently into the batter.
- Toss the rest of the blueberries over the top without pressing them into the batter. Sprinkle the sausage and the pecans on top.
How to Store
- Serve: Once you’ve baked this casserole, don’t leave it at room temperature for more than 2 hours.
- Store: You can keep Blueberry Biscuit Casserole in the fridge for a week. Make sure to let the casserole cool to room temperature before you store it. Cover the dish in plastic wrap, tin foil, or put it in an airtight container.
- Freeze: Stored properly, you can keep Blueberry Sausage Biscuit Casserole in the freezer for up to 3 months. To freeze individual servings, cut the casserole into squares. Layer the squares in a freezer bag, separated by parchment paper, so they don’t stick together. Let the casserole defrost in the fridge before reheating it.
Variations
- Meat: If you prefer, replace the sausage in your casserole with ham, bacon, or turkey bacon. You could also try using a combination like sausage with some bacon over the top.
- Other fruits: You can also exchange the blueberries for other fresh fruits. Try using some sliced strawberries, raspberries, blackberries, or mixed berries.
- Streusel Topping: Try making a crumbly streusel topping for your delicious breakfast casserole. To make a classic streusel topping, combine ½ cup brown sugar, ½ cup granulated sugar, ½ cup all-purpose flour, 1 ½ tsp ground cinnamon, ⅛ tsp salt, and ¼ cup unsalted butter (cold and cut into small pieces). Mix them together until it looks like small, crumbly pebbles. Put the streusel topping on right before the pecans. The streusel topping will make this casserole similar to a classic blueberry muffin.
- Blueberry Sauce: Instead of topping your casserole with maple syrup, you can make a sweet, homemade blueberry sauce. To make this, combine ½ cup sugar, 2 tablespoons cornstarch, ½ cup water, and 2 cups blueberries in a medium saucepan. Cook until bubbly and baked down to a sauce.
Related Recipes
Other Breakfast Casseroles To Try!
Photos used in previous post:
I only have frozen blueberries. Would frozen be fine to use, should they be thawed, or should only fresh be used??
I used fresh but frozen blueberries are perfectly fine!
Should I pre-cook the pork or turkey Sausage?
Love your site. You do a great job of explaining the methods used. Really like the pictures too.
Thanks Sabrina
Yes! Pre-cook it. Thanks for the kind words Ron!
What a great combination of flavors and textures. Would be perfect for the holidays too!
Definitely!
This looks delicious. I am a bit confused about the sausage. Is it cooked prior to adding it to the casserole? I’ve read the directions twice and there is no mention of this.
Yes, it should be pre-cooked sausage. Enjoy!