Pancake Sausage Mini Muffins
These Pancake Sausage Mini Muffins are a delightful breakfast treat, combining the flavors of pancakes and sausage into bite-sized goodness.
Equipment
- Oven
- mini muffin tin
- Large bowl
- Whisk
- spoon
Ingredients
- 2 cups Kodiak pancake mix or other protein pancake mix
- 1 lb ground sausage cooked and crumbled
- 2 cups milk Fairlife for extra protein
- 2 large eggs
- ¼ cup pure maple syrup
- 1 cup shredded cheese cheddar or Colby jack
Instructions
- Preheat the oven to 400°F (200°C) and prepare a mini muffin tin with nonstick spray.
- In a large bowl, whisk together pancake mix, milk, eggs, and maple syrup until smooth.
- Gently fold in the cooked sausage and shredded cheese until fully incorporated.
- Spoon the batter into the muffin cups, filling each about three-quarters full.
- Bake for 15 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool for a few minutes before serving or storing.
Notes
For optimal storage, freeze muffins after cooling completely in freezer-safe bags or containers; they can be reheated in the microwave or air fryer. Experiment with different sausage flavors such as mild, spicy, or turkey sausage. Cheese options can be varied; consider using pepper jack, mozzarella, or feta for different tastes. To add hidden vegetables, finely chop spinach or grate zucchini into the batter.