My perfect breakfast or brunch menu always includes this quick sausage, blueberry and apricot casserole. Because it's so easy to prepare and made with pantry staples, it's a great choice for a relaxing weekend with family and friends. —Joan Hallford, North Richland Hills, Texas
Sausage, Blueberry and Apricot Casserole
Ingredients
- 2 cups complete buttermilk pancake mix
- 1 cup 2% milk
- 2 large eggs, lightly beaten
- 1/4 cup canola oil
- 1 cup fresh blueberries
- 1 can (15 ounces) apricot halves
- 1 pound pork sausage, cooked and drained
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 tablespoon butter
- 3/4 cup maple syrup
Directions
- Preheat oven to 350°. In a large bowl, whisk pancake mix, milk, eggs and oil; fold in blueberries. Pour into greased 13x9-in. baking dish.
- Drain apricots, reserving 1/4 cup syrup. Slice apricots, place over pancake batter; sprinkle with sausage. Bake casserole until edges are brown and a knife comes out clean, about 25 minutes.
- Meanwhile, in a small saucepan, whisk sugar and cornstarch. Whisk in reserved 1/4 cup apricot syrup and the lemon juice. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Add butter and maple syrup; cook and stir 2 minutes longer. Remove from heat. Serve with warm casserole.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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