Blueberry Sausage Biscuit Casserole

16 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Blueberry Sausage Biscuit Casserole is the perfect combination of savory and sweet. With brown sugar, sausage, fresh blueberries, and crunchy pecans.

This breakfast casserole is the perfect holiday Breakfast Recipe to serve to a crowd. For other easy breakfast casseroles try our recipes for Breakfast Casserole and Chocolate Chip Croissant Casserole.

Slice of blueberry sausage pecan breakfast casserole on white plate with maple syrup


This Blueberry Sausage Biscuit Casserole brings together two breakfast favorites, sausage and blueberry, into one dish. You’d usually have blueberries in a sweet recipe, like Blueberry Crumb Muffins, however this recipe takes those sweet ingredients you love and adds savory sausage to them. Top it with maple syrup for a perfectly sweet and savory breakfast delight!

The crumbly cake in the casserole also strikes the perfect balance between sweet and savory. It’s slightly less sweet than a cake and more sweet than a biscuit. The texture is also somewhere between a cake and a biscuit. While the tender breading absorbs sweet juice from the blueberries it also pairs perfectly with the sausage. Think of this recipe like a Blueberry Coffee Cake combined with sausage and biscuits.

Or better yet think of the base of this like a hybrid biscuit-cake-pancake with sweet and savory flavors and of course that crunch from the pecans which get all toasty in the oven.

If you top this with some maple syrup or pancake syrup and serve some eggs or fruit on the side you will have the happiest brunch gathering, ever.

One side of Blueberry Pecan Sausage Casserole in baking dish

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. 

This is the one dish breakfast that everyone in the family will love. You’ll appreciate how easy it is to make, and how simple it is for kids to serve up themselves. Plus, the rich and sweet flavors are something kids and adults will both appreciate. It’s also an easy recipe to make ahead and keep in the freezer for a last minute meal. 



This delicious breakfast casserole is so easy to make! You’ll have the perfect breakfast in just 45 minutes, and most of that is just cooking time. Here are some easy tips to make sure your casserole comes out perfect every time.

  1. Make sure to prep your baking dish with cooking spray, otherwise the biscuit will stick to the sides of the dish.
  2. 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.
  3. 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.
  4.  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.
  5.  Toss the rest of the blueberries over the top without pressing them into the batter. Sprinkle the sausage and the pecans on top.
  6. You’ll know the casserole is done baking when the top begins to turn a beautiful golden brown. Take it out of the oven, let it cool a bit, and serve warm with maple syrup.

Sausage Blueberry Casserole in white baking dish on wooden table


  • 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 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.

Blueberry Breakfast Casserole piece on beige plate with napkin covered in maple syrup

  • 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 sauce pan. Cook until bubbly and baked down to a sauce. 



  • 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.

Piece of Sausage Blueberry Casserole on plate

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Blueberry Sausage Biscuit Casserole

Blueberry Sausage Biscuit Casserole is the perfect combination of savory and sweet. With brown sugar, sausage, fresh blueberries, and crunchy pecans.
Yield 16 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 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


  • Preheat oven to 350 degrees and spray a 9x13 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.


Calories: 341kcal | Carbohydrates: 27g | Protein: 9g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 328mg | Potassium: 200mg | Fiber: 1g | Sugar: 14g | Vitamin A: 340IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg
Keyword: Blueberry Sausage Biscuit Casserole

Blueberry Sausage Biscuit Casserole collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I only have frozen blueberries. Would frozen be fine to use, should they be thawed, or should only fresh be used??

  2. 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

  3. 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.