Sausage-Egg Casserole with Blueberry Coffee Cake

by April Reinhardt
(last updated June 27, 2016)

This blueberry coffee cake is the perfect addition to this meal. When making the icing, make sure that you use the greater portion of vanilla to offset the sometimes chalky taste of the confectioner's sugar.

Sausage-Egg Casserole Ingredients

  • 1 1-pound package of ground pork sausage
  • 10 large eggs
  • 1 8-ounce package of crescent roll dough
  • 1 cup of shredded mozzarella cheese
  • 1 cup of shredded cheddar cheese
  • 3/4 cup of milk
  • 1/2 teaspoon of Italian seasoning

Sausage-Egg Casserole Directions

Preheat your oven to 325 degrees and prepare a 9" x 13" baking dish by spraying it with non-stick cooking spray. Arrange the crescent roll dough into the bottom of the pan, forming a flat crust, and bake for about 5 minutes. Remove the pan from the oven and increase the temperature to 350 degrees. While the crescent roll dough is baking, fry the ground sausage in a large skillet on your stovetop over medium-high heat until it is crispy, and then remove from heat, drain the fat away, rinse it with hot water, and then arrange the meat on top of the crescent roll crust. Break the eggs into a large bowl and beat them with a wire whisk. Add the cheese, milk, and seasoning and then stir a few times and pour over the sausage. Bake the casserole for 30 minutes, or until an inserted knife comes out clean.

Blueberry Coffee Cake Ingredients

  • 1 cup of frozen blueberries
  • 1 box of yellow cake mix
  • 1 small box of instant vanilla pudding mix
  • 1 cup of blueberry yogurt
  • 4 large eggs
  • 1/3 cup of vegetable oil
  • 1/2 cup of flour
  • 2/3 cup of brown sugar
  • 2 teaspoons of cinnamon
  • 3 tablespoons of butter
  • 1/2 cup of chopped pecans
  • 1/2 stick of margarine
  • 1 teaspoon of vanilla
  • 1/2 box of powdered sugar
  • Milk

Blueberry Coffee Cake Directions

Preheat your oven to 350 degrees and prepare a large bundt pan by spraying it with non-stick cooking spray. Melt the margarine in a small saucepan over low heat and then remove from the stovetop. Add the cinnamon, pecans, and brown sugar and stir until crumbly, forming your streusel mix. Set aside. In a large mixing bowl, combine the cake mix, blueberries, pudding mix, oil, eggs, and yogurt. Beat the mixture with an electric mixer or a wire whisk until the batter is lump-free, and pour half of the batter into the bundt pan. Sprinkle your streusel mix over the batter, and then pour the rest of the batter on top of that. Bake the cake for 50 minutes and allow it to cool for 15 minutes. While the cake is cooling in the pan, mix your icing by melting the 1/2 stick of margarine into a small saucepan over low heat. Pour the margarine into a mixing bowl and add the vanilla and powdered sugar. Whisk together and add just enough milk to make an icing that you can drizzle onto the cake. Turn the bundt pan over onto a cake platter, and drizzle the cake with the icing.

Author Bio

April Reinhardt

An admin­istrator for a mutual fund man­age­ment firm, April deals with the writ­ten word daily. She loves to write and plans to author a memoir in the near future. April attend­ed More­head State Uni­ver­sity to pursue a BA degree in Ele­men­tary Edu­ca­tion. ...

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