Blueberry Sausage Breakfast Bake
Miz Helen's Kitchen
Serves 8 to 12
1 loaf french bread, day old and cut in 1/2 inch cubes
1 pound bulk breakfast sausage, browned and drained
1 pint fresh blueberries
8 ounces cream cheese, softened
1/2 cup sugar
8 eggs
1 cup sour cream
1 teaspoon vanilla extract
2/3 cup milk
1 teaspoon salt
dash cayenne pepper
1/4 tablespoon butter
Directions
Butter a 9X13 baking dish.
In a hot skillet brown the sausage, remove it and drain on a paper towel.
Cut the bread in 1/2 inch cubes .
In a mixing bowl, mix the bread, sausage and 3/4 of the blueberries.
Place the mix into the buttered baking dish.
In a mixer bowl, beat the cheese and sugar until completely smooth.
Add the eggs, sour cream and vanilla, salt, and pepper beat until completely blended.
Very slowly pour the liquid mix over the bread mix, then add the remaining berries on top.
Cover with plastic wrap and refrigerate overnight.
Next morning, remove the dish from the refrigerator and let it come to room temperature. Cover and bake at 350 degrees 30 minutes, remove the cover and bake for 25 minutes more, until the center is done. Let set for 10 minutes before serving.