Sausage, Blueberry and Apricot Casserole
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
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
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1Preheat oven to 350°. In a large bowl, whisk pancake mix, milk, eggs and oil; fold in blueberries. Pour into greased 13x9-in. baking dish.
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2Drain 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.
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3Meanwhile, 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.
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