Blueberry and Sausage Pancake Breakfast Bake in a casserole dish

Blueberry Sausage Pancake Breakfast Bake

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 protein packed meal to enjoy all week or serve it for brunch with family and friends. It tastes amazing with a little butter and maple syrup on top!

I looooooove a good stack of fluffy pancakes! Especially topped with fresh, juicy fruit, warm maple syrup, and a side of piping hot savory sausage. It’s literally the breakfast of my dreams! I wish I could eat it every morning, but it would take a ton of work to prep that every day ya know! 😅

BUT…I found a way to make it happen!! Please meet this incredibly scrumptious Blueberry Sausage Breakfast Bake! It’s got a fluffy, buttermilk pancake base stuffed with savory bites of sausage and sweet bursts of blueberries. Top it off your favorite syrup and a few slices of butter and you’ve got the ultimate sweet and savory gourmet breakfast made easy! You can take it on the go!

This Blueberry Sausage Breakfast Bake requires just 3 ingredients and takes less than 5 minutes to prep. Make it at the beginning of the week to enjoy each morning or serve it as the centerpiece of a hearty brunch with your family and friends! It’s also a great way to satisfy both your savory and sweet cravings.

WHY YOU’LL LOVE THIS BLUEBERRY SAUSAGE BREAKFAST BAKE

  • It only requires 3 (delicious) ingredients!
  • Easy and quick to make. It takes less than 5 minutes before it’s in the oven.
  • There’s sweet AND savory vibes all over the place!
  • The base is nice and fluffy!
  • Lower in fat and calories than traditional breakfast bakes and packed with protein.
  • Great for meal prep! This breakfast bake keeps well in the fridge for a ready-made breakfast throughout the week! You can even freeze it if you know you have a busy week ahead.

INGREDIENTS

  • Kodiak cake mix – I used their Buttermilk Flapjack and Waffle Mix. I love that butternut twang it gives. But any pancake mix will work for this recipe!
  • Blueberries – You can use fresh, frozen, or dried. I think this bake is best with the frozen Wild Maine Blueberries.
  • Turkey sausage – A great source of yummy protein. I buy the pre-cooked to make this recipe super easy, but if you wish, you can use regular sausage and you can cook it yourself before adding too.
  • Baking powder
  • All-purpose flour
  • Sweetener – Optional for added sweetness. I just used a few packets of Splenda.

HOW TO MAKE THIS BLUEBERRY SAUSAGE BREAKFAST BAKE

  1. Pre-heat oven to 350°F and spray a 13 x 9″ baking dish with cooking spray.
  2. Place frozen blueberries in bowl and toss with flour to coat. Set aside.
  3. Mix Kodiak mix, baking powder, sweetener, and water until there are no clumps. Pour batter into your baking dish.
  4. Top the batter evenly with the blueberries and cooked sausage. (If you not buying pre-cooked sausage, start this recipe by cooking it.)
  5. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Let cool, slice up a big ole piece, top with some butter and pancake syrup, and enjoy!

HOW TO STORE, FREEZE, AND REHEAT YOUR BREAKFAST BAKE

You can let the breakfast bake cool and wrap the 13 x 9″ 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 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 butter. I promise you, your taste buds will immediately thank you.

FREQUENTLY ASKED QUESTIONS

Can I use fresh blueberries instead?

Sure! I will admit, I do prefer the frozen Wild Maine Blueberries over standard frozen blueberries or fresh ones. They are perfectly sweet and just the right size! Frozen blueberries are also less likely to sink than fresh ones. But if you’re okay with some sinking, go right ahead! Either way, it will taste amazing.

Can I freeze this breakfast bake?

Yes! Properly stored, this bake will stay fresh up to 4 months. See above for freezing and storage tips.

Can I prep this bake in advance to bake later?

You technically could, but this bake is so easy to throw together that I would make it fresh! Just mix the Kodiak mix (or other pancake mix) with water and top with blueberries and sausage. If you are cooking the sausage instead, you can go ahead and cook that so it’s ready to go.

Do I need to cover with foil when baking?

I leave it uncovered so it can bake faster. This also prevents condensation from the heat and foil that would make the breakfast bake more soggy.

WANT TO MAKE THIS RECIPE?

If you try this Blueberry Sausage Pancake Breakfast Bake and love it, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 8

Blueberry Sausage Pancake Breakfast Bake

Blueberry and Sausage Pancake Breakfast Bake in a casserole dish

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 protein packed meal to enjoy all week or serve it for brunch with family and friends. It tastes amazing with a little butter and maple syrup on top!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 3 cups Kodiak Cakes Buttermilk pancake mix, or other pancake mix of choice (318g)
  • 1 tsp baking powder
  • 1 tsp Splenda, or other sweetener of choice
  • 2 cups water (480g)
  • 1 cup frozen wild Maine blueberries (140g)
  • 1 tbsp all-purpose or gluten-free flour (7g)
  • 2 cups pre-cooked turkey sausage crumbles (228g) - I used Butterball

Instructions

  1. Pre-heat oven to 350 °F and spray a 13x9" baking dish with cooking spray.
  2. Place frozen blueberries in bowl and toss with flour to coat. Set aside.
  3. Mix Kodiak mix, baking powder, sweetener, and water until there are no clumps. Pour pancake batter into dish. Top the batter evenly with the blueberries and cooked sausage.
  4. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.

Notes

MFP ENTRY: LFF Blueberry Sausage Pancake Bake

COOKING NOTES: 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.

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Nutrition Information:

Yield:

8

Serving Size:

1/8 of dish (137g)

Amount Per Serving: Calories: 211Total Fat: 5gSaturated Fat: 1gSodium: 495mgCarbohydrates: 25.6gFiber: 4.5gSugar: 3.5gProtein: 15.6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

14 Comments

  1. This is sich a game changer!! I love sweet and savory breakfast items and when you posted this I made it asap, it is seriously so good. I live the macros and the blueberries throughout it. I use to love mcgriddles, but they always made me a little sick to my stomach after eating them bc they are so so greasy that it wasn’t even worth trying to fot my macros around. Now I don’t have to, thanks to you!

  2. I love these for an easy breakfast meal prep!! Hubby approved also. These were easy to grab and go in the morning, add a little Walden farms syrup and good to go!

  3. These are so good and filling! If you are a sucker for a sweet and savory combo, don’t pass these up!! So versatile and you can use whatever you have on hand. I also made these in a mini loaf pan for easy individual servings.

  4. Must try!!! This recipe is so good it’s being added to my family Christmas brunch. Take my word that is a HUGE deal. Everyone needs to make this !

  5. I would love to add some PE Science protein powder to this recipe just to boost the protein a little. Any recommendations for the amount to use?

    • Hey Lael!
      I appreciate your interest in my recipe and am excited for you to try it! I haven’t experimented with it personally, but if I were to try to add some protein I would stick to 1/2 scoop to 1 full scoop (15-32g). Adding too much can cause the texture to be more dry, but that amount should work good – and maybe even give it a subtle sweet taste! 😋

  6. Love the sweet and savory combo, kid approved too. I top a serving with 10g of real maple syrup and a little kosher salt and it’s perfection!

  7. After making it, this is a keeper! It’s the perfect amount of savory the butter is delicious on top with a TBSP or two of lite syrup. So yummy and the protein it provides is an added bonus.

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