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About This Recipe
I looooooove a good stack of fluffy pancakes, like my Blender Banana Oatmeal 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 an easy shortcut way to be able to enjoy pancakes every day without all the extra work! 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 little butter and you’ve got the ultimate sweet and savory gourmet breakfast made easy! You can even take it on the go!
This Blueberry Sausage Breakfast Bake requires just 3 main ingredients (pancake mix, sausage crumbles and blueberries) 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.
And if you love this easy shortcut for pancakes, check out my easy Blender Banana Oatmeal Pancakes! Or try these high protein Greek Yogurt Pancakes perfect for meal prep! You may also love my quick and easy Protein French Toast Sticks!
Why You’ll Love This Blueberry Sausage Breakfast Bake
- Only requires 3 (main) ingredients! The rest can technically be left out, they just enhance it more!
- Easy and quick to make. 5 minutes of prep before it’s in the oven.
- There’s sweet AND savory vibes all over the place!
- The base is nice and fluffy just like a huge stack of pancakes!
- 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.
- Pancake mix – I used Kodiak Cakes Buttermilk pancake mix. I love that buttermilk twang it gives! Many people I talk to don’t know this, but Kodiak has a Gluten-free and Plant Based pancake mix as well. 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. There is just something about those sweet delicious tiny berries!
- Turkey sausage – A great source of yummy protein. I buy the pre-cooked to make this recipe super easy, but you can cook your own sausage first and use that for this recipe too. Pork sausage, chicken sausage, turkey sausage – they all work the same!
- Baking powder – to give this pancake bake some more fluff! Although this ingredient is optional and you can omit if needed.
- All-purpose flour – use gluten-free all-purpose if needed. We’ll just be using a little bit to coat the blueberries so they don’t all sink when baked.
- Sweetener – Also optional to make the base of the pancake base a touch more sweet. Any sweetener works here! Sugar, stevia, Swerve, Truvia,
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Pre-heat oven to 350°F and spray a 13 x 9″ baking dish with cooking spray. Place frozen blueberries in bowl and toss with flour to coat. Set aside.
2. Mix Kodiak mix, baking powder, sweetener, and water until there are no clumps.
3. Pour batter into your baking dish. Top the batter evenly with the blueberries and cooked sausage. (If you not buying pre-cooked sausage, start this recipe by cooking it.)
4. 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!
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 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.
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 the recipe card below 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.
What is best served with this blueberry sausage pancake bake?
This bake has a little bit of everything, so really you can enjoy as is! If you wanted to increase the protein, you can serve alongside turkey or chicken sausage links, eggs or egg whites, or Greek yogurt. A side of fresh fruit is also delicious with this!
Is this pancake breakfast bake good for meal prep?
It’s PERFECT for meal prep! Quick to make, stays fresh in the fridge all week and reheats amazing. Plus you can easily pack it for on the go. Store some syrup in a mini container (I love these 2-oz. disposable containers) and you have a gourmet breakfast anywhere!
More Delicious Breakfast Bakes You’ll Love
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Blueberry Sausage Pancake Breakfast Bake
Ingredients
- 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 9×13" 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
Storing & Reheating
- 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.
Dietary Modifactions
- 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
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
