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.
Nutrition Facts : Calories 429 calories, Fat 23g fat (10g saturated fat), Cholesterol 83mg cholesterol, Sodium 341mg sodium, Carbohydrate 50g carbohydrate (30g sugars, Fiber 2g fiber), Protein 7g protein.
EASY BLUEBERRY MUFFINS I
These muffins are absolutely delicious. The secret is in NOT mixing the batter too much: the less you mix, the better the muffins are. You can replace the blueberries with chocolate chips to make an even better muffin--so my kids say.
Provided by SKEHLER
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
- Bake for 20 minutes. Serve hot.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 26.3 g, Cholesterol 17.1 mg, Fat 7.1 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 95.9 mg, Sugar 10 g
SAUSAGE BREAKFAST MUFFINS
I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door. -Sara Sanders, Fountain City, Indiana
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.
Nutrition Facts :
BLUEBERRY-SAUSAGE BREAKFAST CAKE
Found this recipe on a bed and breakfast web site and also in Taste of Home Aug 1997 Garden Fresh Recipes. Would work with any sausage. Breakfast with robust flavor in one serving.
Provided by karen in tbay
Categories Breads
Time 55m
Yield 1 PAN 9x13x2, 9-12 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, cream butter and sugars.
- Add eggs, one 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 greased 13x9x2 inch baking pan.
- Sprinkle with pecans.
- (At this point, you can cover and chill overnite then in morning bake as directed) Bake 350 degrees F for 35-40 minutes or til cake tests done.
- For Sauce: combine sugar and cornstarch in a saucepan.
- Add water and blueberries.
- Cook and stir til thick and bubbly.
- Spoon over individual servings.
- (Leftovers- spread sauce over cake, cover and refrigerate).
EASY SAUSAGE BLUEBERRY MUFFIN BREAKFAST CAKE
This sounded SO gross to me when I first heard of it at a church breakfast...sausage with blueberries?! After about a month of them pestering me to try it, I did and can't ever get enough! Very easy to make and a big hit with children! Cook time includes about 10 minutes to brown sausage.
Provided by Wendy W88
Categories Quick Breads
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 2
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.
BREAKFAST SAUSAGE CAKE
This is a wonderful breakfast cake that includes sausage. It's wonderful spices fill the air as you bake it making your house smell as good as it tastes! It's an 'in a hurry, out the door' morning food that you don't even mind giving the kids.
Provided by HSTR
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage
Time 2h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place raisins in a bowl and cover with boiling water; set aside for 5 to 10 minutes. Drain well and dry raisins in cloth, set aside.
- Place sausage in a large, deep skillet. Cook over medium-high heat until lightly brown. Drain, crumble into small pieces and set aside.
- In a large bowl, combine sausage, white sugar and brown sugar; stir until mixture is well blended. Add eggs and beat well.
- In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Turn batter into well-greased and floured Bundt cake pan.
- Bake in preheated oven for 75 to 90 minutes until done. Cool 15 minutes in pan before turning out onto serving platter.
Nutrition Facts : Calories 545.9 calories, Carbohydrate 76.6 g, Cholesterol 56.7 mg, Fat 23 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 6.4 g, Sodium 406.4 mg, Sugar 43 g
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