Cooking Instructions

• Preheat the oven to 350 °F (176 °C) and grease an 8×8-inch baking pan well.
• In a medium skillet over medium heat, cook the bulk breakfast sausage, breaking it up with a spatula, until fully browned and cooked through (about 8–10 minutes). Drain excess fat and set aside.
• In a small bowl, toss the frozen blueberries with 1 tablespoon of flour so they won’t sink in the batter. Set aside.
• In a large bowl, whisk together the beaten eggs, sugar, milk, and melted butter until smooth.
• Sprinkle the flour, salt, and baking powder over the wet mixture, then fold gently with a spatula until just combined. Avoid overmixing.
• Pour the batter into the prepared baking pan and smooth the top. Evenly scatter the cooked sausage and floured blueberries over the batter.
• Place in the oven and bake for 30–40 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
• Let cool slightly, then cut into squares and serve warm. Most people love it with butter and real maple syrup on top!