Blueberry Sausage Pancake Breakfast Bake
User Reviews
5
Blueberry Sausage Pancake Breakfast Bake
Description
The Blueberry Sausage Pancake Breakfast Bake features a base of prepared pancake mix enhanced with baking powder and sweetener, mixed with water and layered with turkey sausage crumbles and flour-coated frozen blueberries. Baking in a 9x13" dish produces a tender, moist casserole with sweet bursts from the blueberries and savory notes from cooked turkey sausage, creating a balanced, hearty breakfast option.
Cooking involves distributing raw batter, then topping with the sausage and blueberry mixture before baking until set and toothpick clean. The flour toss on blueberries prevents sinking and moisture accumulation, preserving texture. The final product is soft, sliceable, and suitable for serving as bars or portions.
This dish suits batch preparation for busy mornings or make-ahead meals. It pairs well with syrup and butter for additional flavor or can be served plain for protein and fruit balance.
Substitutions include using cooked sausage if starting with raw, with guidance for storing, freezing, and reheating. The recipe supports gluten-free, dairy-free, and vegan adaptations by swapping flour and sausage for suitable alternatives, broadening dietary compatibility.
Ingredients
- 1 cup Blueberry frozen, wild Maine, 140g
- 1 Tbsp all-purpose flour
- 3 cups pancake mix I used Kodiak Cakes, 318g
- 1 tsp baking powder
- 1 tsp sweetener of choice
- 2 cups water
- 2 cups turkey sausage cooked, crumbles, 228g
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, cook it fully before assembling the bake.
- To reheat, microwave individual bars covered with a paper towel; defrost frozen portions overnight in the refrigerator.
- Store cooled bakes in airtight containers in the fridge up to 7 days.
- Cut into bars and freeze tightly wrapped for up to 4 months to preserve freshness.
- Use gluten-free pancake mix and flour to make the bake gluten-free; select plant-based mixes and vegan sausage for vegan or dairy-free versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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