Blueberry Surprise Breakfast - cooking recipe

Ingredients

1 lb. bulk pork sausage (mild)
3/4 c. margarine
3/4 c. granulated sugar
1/4 c. brown sugar
3 eggs
1 c. sour cream
2 c. plain flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. blueberries
1 c. pecans, chopped

Preparation

The night before baking:
Crumble sausage in skillet; fry until brown.
Drain sausage on paper towels; allow to cool to room temperature while preparing remaining mixture.
Cream margarine with both sugars until light and fluffy.
Add eggs and sour cream; blend well.
Sift flour with baking soda, baking powder and salt; add to creamed mixture, blending well.
Add cooled sausage, then gently fold in blueberries.
Grease and flour 2-quart casserole or 9 x 13-inch baking pan.
Sprinkle chopped pecans over bottom of pan.
Pour in batter, spreading evenly.
Cover and refrigerate overnight.