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Blueberry Sausage Pancake Casserole

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A delightful mash-up of sweet and savory, this Blueberry Sausage Pancake Casserole makes for a warm breakfast treat everyone will love.

Ingredients

Scale
  • 1 package of breakfast sausage
  • 2 cups of pancake mix
  • 2 cups of water
  • 2 cups of fresh or frozen blueberries
  • 4 large eggs
  • 1 cup of milk
  • 1/4 cup of maple syrup
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of cinnamon
  • Butter or cooking spray for greasing the dish

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
  2. Cook the breakfast sausage in a skillet over medium heat until browned and cooked through, then drain the excess fat.
  3. Combine pancake mix, water, eggs, milk, maple syrup, vanilla extract, and cinnamon in a mixing bowl. Stir until just combined.
  4. Layer half of the pancake batter into the greased baking dish.
  5. Spread the cooked sausage and blueberries evenly over the batter.
  6. Pour the remaining pancake batter over the sausage and blueberries, spreading gently.
  7. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
  8. Cool slightly before serving, then slice into squares and enjoy.

Notes

For an extra indulgent touch, serve with additional maple syrup or powdered sugar. Can be stored in an airtight container in the refrigerator for up to three days.

Nutrition

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