Blueberry Sausage Pancake Breakfast Bake

Name: Blueberry Sausage Pancake Breakfast Bake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 serving
Ingredients: 1 cup frozen wild Maine blueberries (140g); 1 Tbsp all-purpose flour; 3 cups pancake mix (318g); 1 tsp baking powder; 1 tsp sweetener of choice; 2 cups water; 2 cups cooked turkey sausage crumbles (228g)

User Reviews

5.0

150 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
8
Calories
211 kcal
Course
Breakfast
Cuisine
American

Blueberry Sausage Pancake Breakfast Bake

Heidi Hunt

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This Blueberry Sausage Pancake Breakfast Bake has a fluffy buttermilk pancake base and is stuffed with savory sausage and sweet bites of blueberry. Prep this super easy bake for meal prep to enjoy all week or serve it for brunch with family and friends. It tastes amazing with a little butter and pancake syrup on top!

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Ingredients

Servings

1 cup frozen wild Maine blueberries (140g)
1 Tbsp all-purpose flour
3 cups pancake mix (318g) I used Kodiak Cakes
1 tsp baking powder
1 tsp sweetener of choice
2 cups water
2 cups cooked turkey sausage crumbles (228g)

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Instructions

Pre-heat oven to 350 degrees F and spray a 9x13" baking dish with cooking spray.
Place frozen blueberries in bowl and toss with flour to coat. Set aside.
Mix Kodiak mix, baking powder, sweetener, and water until there are no clumps. Be sure not to over-mix! Pour pancake batter into dish. Top the batter evenly with the blueberries and sausage crumbles.
Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.

Notes

If using uncooked sausage: If buying sausage uncooked, start by cooking the sausage first. You can also cook the sausage the night before if you want to do some prep to make this bake come together quicker the next morning.
To reheat: place bars in a microwave-safe dish covered with paper towel. Defrost in the refrigerator the night before if frozen. Microwave for 20-25 seconds. I highly recommend topping with a little pancake syrup and light or regular butter. I promise you, your taste buds will immediately thank you!
To store: you can let the breakfast bake cool and wrap the 9×13″ dish in plastic wrap, or you can go ahead and cut it into bars and store in an airtight container or Ziplock bag. They will stay fresh covered in the fridge for 7 days.
To freeze: I recommend cutting the breakfast bake into bars. This way, you can wrap them tightly in plastic wrap, aluminum foil, or parchment paper and seal in an airtight Ziplock bag more easily. You want to let out as much air as possible to prevent freezer burn. Bars will keep fresh up to 4 months if sealed well.
To make gluten-free: just make sure you use a gluten-free flour and pancake mix. I love Kodiak Cakes gluten-free mix!
To make dairy-free: use a dairy-free pancake mix. Kodiak Cakes also has a Plant-Based mix too and it's delicious!
To make vegan/vegetarian: sub the turkey sausage for vegan sausage and make sure you use a plant-based pancake mix for vegan.

Nutrition Information

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Serving 1/8 of dish (137g) Calories 211kcal (11%) Carbohydrates 25.6g (9%) Protein 15.6g (31%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 495mg (21%) Fiber 4.5g (18%) Sugar 3.5g (7%)