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A square of blueberry sausage breakfast casserole on a plate with a bottle of maple syrup in the background.
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5 from 3 votes

Sausage Blueberry Breakfast Casserole

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Calories: 346kcal


  • 1 pound pork breakfast sausage cooked, drained and crumbled
  • 1 stick 8 tablespoons butter, softened
  • ¾ cup granulated sugar
  • ¼ cup dark brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 ½ cups Greek yogurt
  • 1 cup frozen blueberries
  • 1 cup chopped pecans
  • maple syrup for serving


  • Preheat oven to 350 degrees.
  • Brown the breakfast sausage in a large skillet over medium/high heat until no longer pink. Drain (if needed) and crumble. Set aside to cool.
  • In a large bowl beat the butter and sugars until fluffy.
  • Beat the eggs into the butter mixture, one at a time.
  • In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  • Alternately add the flour mixture and Greek yogurt into the butter mixture, beating after each addition.
  • Using a wooden spoon or spatula, gently fold in the blueberries and the cooled breakfast sausage.
  • Spoon the batter evenly into a 9x13 casserole dish that has been prepared with baking spray.
  • Sprinkle the top of the batter evenly with nuts before baking. (optional)
  • Bake for approximately 50-55 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 10 minutes and cut into squares.
  • Serve with plenty of maple syrup and enjoy!



Serving: 1 | Calories: 346kcal | Carbohydrates: 44g | Protein: 11g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 52mg | Sodium: 483mg | Fiber: 2g | Sugar: 29g