Name: Blueberry Sausage Pancake Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: Pancake mix (prepared according to package directions); 1 lb breakfast sausage, browned and crumbled; 1 cup fresh or frozen blueberries; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 4 large eggs; 1 cup milk (or half-and-half for a richer texture); 1/2 cup maple syrup (plus more for serving); Butter, for greasing the baking dish

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Why I Love This Recipe

I love how this casserole takes the best parts of breakfast — pancakes, sausage, and fruit — and layers them into a warm, satisfying meal that I can prep ahead. The blueberries burst with sweetness, the sausage adds savory depth, and the pancake base soaks up all the flavor like a dream. It’s great for weekends, holidays, or anytime I want a breakfast that feels a little special without being complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pancake mix (prepared according to package directions)
1 lb breakfast sausage (browned and crumbled)
1 cup fresh or frozen blueberries
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 large eggs
1 cup milk
1/2 cup maple syrup (plus more for serving)
Butter (for greasing the baking dish)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish with butter.
I cook the sausage in a skillet over medium heat until browned and crumbled, then set it aside to drain.
In a large bowl, I prepare the pancake batter according to the package directions. Then I fold in the sausage, blueberries, cinnamon, and a pinch of salt.
In a separate bowl, I whisk together the eggs, milk, and maple syrup.
I pour the pancake batter into the greased baking dish, then slowly pour the egg mixture over the top to soak into the batter.
I bake the casserole for 35–40 minutes or until the center is set and the top is golden brown.
Once it’s out of the oven, I let it cool for 5–10 minutes before slicing. I like serving it with an extra drizzle of maple syrup.

Servings and Timing

This recipe serves 6–8 and takes about 45 minutes total — 15 minutes of prep and 30 minutes in the oven.

Variations

I sometimes use maple-flavored sausage for extra sweetness.
If I’m out of fresh blueberries, frozen ones work just fine — I don’t even need to thaw them.
For a richer casserole, I use half-and-half instead of milk in the egg mixture.
I’ve added a handful of chopped pecans or walnuts for crunch.
When I want a more dessert-like twist, I sprinkle a bit of brown sugar on top before baking.

Storage/Reheating

I store leftovers covered in the fridge for up to 3 days. To reheat, I warm individual slices in the microwave or reheat the whole dish in a 300°F oven until warmed through. It also freezes well — I wrap portions in foil and reheat straight from the freezer.

FAQs

Can I make this casserole the night before?

Yes, I assemble it fully, cover it, and refrigerate overnight. In the morning, I let it come to room temperature before baking as usual.

Can I use pre-cooked sausage?

Absolutely. It saves time, and I just make sure it’s well crumbled before adding it to the batter.

Do I need to adjust for frozen blueberries?

Nope! I just toss them in frozen — they bake up perfectly without affecting the batter much.

Can I make it dairy-free?

Yes. I use a non-dairy milk like almond or oat, and make sure the pancake mix is dairy-free too. Just double-check labels on sausage and syrup.

What kind of pancake mix should I use?

Any standard pancake mix works. I’ve used both “just add water” types and ones that need eggs and milk — both turn out great.

Conclusion

Blueberry sausage pancake casserole is one of those feel-good breakfasts I keep coming back to. It’s easy to make, full of flavor, and perfect for feeding a crowd or treating myself to leftovers during the week. Whether I’m making it for brunch guests or meal prepping for busy mornings, it never disappoints.