Nutrition Facts

Serving Size 204 g

(Approx. 8 Servings)

Amount Per Serving

Calories	500	Calories From Fat	220

% Daily Value*

Total Fat 25 g	38%

Saturated Fat 11 g	55%

Trans Fat 0.0 g

Cholesterol 100 mg	33%

Sodium 790 mg	33%

Total Carbohydrate 48 g	16%

Dietary Fiber 2 g	8%

Sugars 24 g

Protein	19 g

Vitamin A 6%	•	Iron 6%

Vitamin C 6%	•	Calcium 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Campfire Blueberry Pancake Bake

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Serves

8 People

Ingredients

Recipe makes 8 Servings

1 Lb H-E-B Maple Breakfast Sausage

1 Pt blueberries

5 Tbsp H‑E‑B Select Ingredients Sweet Cream Unsalted Butter, cut into small cubes

2 cup(s) H-E-B All Purpose Baking Mix

1 Tsp H-E-B Ground Cinnamon

1 Tbsp H-E-B Select Ingredients Pure Madagascar Bourbon Vanilla Extract

1 cup(s) H-E-B Whole Milk, or water

1 large H-E-B Grade AA Cage Free Large Brown Egg

3/4 cup(s) H-E-B Organics Grade A Medium Amber Maple Syrup, plus more for drizzling on pancake

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Instructions

Preheat a charcoal grill. The best temperature is when coals are white and mostly burnt through. Push coals towards the outside edge to create a ring with a hole in the center.

Place a Dutch oven on the grill and cook breakfast sausage, breaking it up as it cooks. Transfer sausage to a bowl and set aside. Lightly wipe out the pan and place a piece of parchment paper or foil on the bottom.

Spray sides of Dutch oven with non-stick spray. Evenly sprinkle breakfast sausage, blueberries, and butter over the bottom of the pan.

In a large bowl, add baking mix, cinnamon, vanilla, milk, egg, and maple syrup. Stir until combined with no dry spots. Pour over blueberry-sausage mixture, place lid on Dutch oven, and set on grill or over hot coals.

Cook for 10 minutes then carefully check for even cooking (pan may need to be rotated or moved away from heat). Cook an additional 10 minutes with lid on followed by 5 minutes without it.

Check for doneness with a skewer or toothpick inserted in pancake center. It should pull out clean.

To serve, spoon generous portions onto plates and drizzle with more syrup and a little whipped cream if desired.