Sausage Blueberry Pancake Bowls
on Nov 10, 2024
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My meal prep pancake breakfast bowls have been a hit so far! So, I decided to turn my Sausage Blueberry Muffins into a pancake bowl for all of you meal preppers out there! Made with Kodiak cakes, sausage, breakfast sausage, and some hidden zucchini, these are full of delicious flavors and just taste so good for a quick breakfast to have on hand. Top them with extra blueberries and sugar free syrup and enjoy!
NUTRITIONAL INFORMATION / MACROS
Makes: 5 bowls
Serving size: 1 bowl
Calories: 339
Macros: 28.9p / 43c / 6.4f (3.4 fiber)
Search the food database in the MyFitnessPal or MacrosFirst apps by looking up Stay Fit Mom Sausage Blueberry Pancake Bowls to add it to your food diary.
INGREDIENTS
- Zucchini
- Blueberry Kodiak Power Cake Flapjack & Waffle Mix
- Fat free milk
- Turkey breakfast sausage
Can I Make These Into Muffins?
Yes! These were originally a muffin recipe in one of my cookbooks but I made a few adjustments. You can easily add these to a muffin pan and make them that way. Cook time will be about 20 minutes.
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SUPPLIES USED
- 2 Cup Glass Bowls – This is the size I use for all of my breakfast pancake bowls!
- Half Sheet Pan – This half sheet pan is perfect so that your meal prep bowls don’t slide around and makes transferring your glass bowls to and from the oven so much easier!
STORING INSTRUCTIONS
To store your Sausage Blueberry Pancake Bowls, let them cool before covering and placing in the fridge. They will stay good for up to 5 days so your breakfast is ready to go when you need it!
REHEATING INSTRUCTIONS
You can reheat these yummy pancake bowls by popping them in the microwave for about 1 minutes. Top with sugar free syrup and/or fresh blueberries!
MORE SFM BREAKFAST PANCAKE BOWLS
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Sausage Blueberry Pancake Bowls
Equipment
Ingredients
- 1 large zucchini
- 1 2/3 cups Blueberry Kodiak Power Cake Flapjack & Waffle Mix
- 10 tablespoons fat free milk
- 16 oz. turkey breakfast sausage
Instructions
- Cook breakfast sausage over medium heat until no longer pink and strain out the excess grease.
- Preheat the oven to 350 degrees and place 5, 2 cup bowls on a cookie sheet. Spray bowls lightly with cooking spray.
- Add your zucchini to a blender and blend well. Evenly distribute into the 5 bowls (should be about 2 tablespoons per bowl).
- Add 1/3 of the pancake mix to each bowl and 2 tablespoons of milk. Stir well.
- Evenly distribute the cooked sausage into all 5 bowls. Stir well.
- Bake bowls in the oven about 30 minutes, or until the centers are cooked and the tops are turning golden brown.
- Let cool before covering with lids and placing in the fridge. Reheat in the microwave for approximately 1 minute.
Notes
- Find in MyFitnessPal and the MacrosFirst app food database by searching, “Stay Fit Mom Sausage Blueberry Pancake Bowls.”
Can you bake these in a 9×13 (or smaller) pan and cut them into portions rather than doing individual bowls? Thoughts?
Yes of course!
Do you peel the zucchini before putting into the blender?
I didn’t!
If I don’t have the Kodiak blueberry- what about regular Kodiak and fresh blueberries?
Hi Sarah, it might be worth a shot. You could even add some lemon flavor too. Yum!
Hi do you know the sugar content in it please?
Can you taste the zucchini? Is there something I could use instead of it?
Hi! No you can’t taste the zucchini at all! I highly recommend trying it.
Can these be frozen after completely cooling?
Yes of course!
Great!! Thank you so much for the quick response.