Pancake Sausage Mini Muffins: Quick, Protein-Packed Delights

Pancake Sausage Mini Muffins are quick and delicious bites combining savory sausage and sweet maple syrup, perfect for a protein-packed breakfast.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

1 cup Kodiak pancake mix Can substitute with any protein pancake mix.
1 cup Ground sausage Brown and crumble it before mixing.
1 cup Milk Fairlife milk is recommended for extra protein.
2 large Eggs For a vegan alternative, use flax eggs.
1 4 Maple syrup Honey or agave syrup can be substituted.
1 cup Shredded cheese (cheddar or Colby jack) Feel free to experiment with mozzarella or feta.

Optional Add-ins

Spices/herbs Black pepper or herbs can enhance flavor.
Vegetables Consider replacing sausage with sautéed vegetables.

Equipment

Mini muffin tin
Mixing Bowl
Whisk
Small cookie scoop

Method

Step-by-Step Instructions for Pancake Sausage Mini Muffins

Preheat your oven to 400°F (200°C) and spray mini muffin tin with non-stick cooking spray.
In a large mixing bowl, whisk together Kodiak pancake mix, milk, eggs, and maple syrup until smooth.
Gently fold in the cooked and crumbled ground sausage and shredded cheese until evenly incorporated.
Fill each muffin cup about ¾ full with the batter using a small cookie scoop or spoon.
Bake for about 15 minutes, until golden on top and firm to the touch.
Let muffins cool in the pan for about 5 minutes before gently removing.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 9gProtein: 7gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

For best texture, allow muffins to cool on a wire rack before storing. Experiment with different cheeses and spices for variation.

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