If you’re searching for a quick, delicious, and protein-packed breakfast, look no further than Sausage Pancake Muffins! These savory and slightly sweet muffins combine the comforting flavors of fluffy pancakes with hearty sausage in a portable, easy-to-make treat. Whether you’re meal prepping for the week or need an on-the-go snack, these high protein breakfast muffins are sure to become a household favorite.
Why You’ll Love Sausage Pancake Muffins
- High Protein Powerhouse: Each muffin packs 11 grams of protein, making them a satisfying breakfast that keeps you full longer.
- Easy and Convenient: Whip up a batch in just 30 minutes for a quick, grab-and-go breakfast or snack.
- Kid-Friendly: The sweet and savory combination makes these muffins a hit with the whole family.
- Customizable: Swap the sausage for bacon, ham, or add diced veggies for a fun twist.
- Great for Meal Prep: Make a batch ahead of time and enjoy a stress-free morning with these make-ahead breakfast muffins.
Ingredients for Sausage Pancake Muffins
These muffins are made with simple, pantry-friendly ingredients that deliver maximum flavor and protein.
- 2 large eggs – Helps bind the ingredients and adds extra protein.
- 1 cup pancake mix – Use a high-protein mix like Kodiak Cakes for added nutritional benefits.
- 1/2 cup cooked sausage – Choose chicken, turkey, or pork sausage for your preferred taste.
- 1/2 cup milk – Whole milk for richness, or almond milk for a dairy-free option.
- 2 tbsp maple syrup – Provides a subtle sweetness reminiscent of a classic McGriddle.
- 1/2 cup shredded cheddar cheese – Adds a creamy, savory touch.
- 1/4 cup chopped spinach – A sneaky way to add vitamins and fiber.
- 1/4 tsp salt – Enhances the overall flavor.
- 1/4 tsp black pepper – A dash for a hint of spice.
Optional Add-Ins: Try chopped bacon, diced bell peppers, or shredded Swiss cheese for a new flavor profile.
How to Make Sausage Pancake Muffins
Follow these easy steps to make the perfect batch of Sausage Pancake Muffins.
1. Preheat the Oven
Preheat your oven to 400°F (200°C) and line a muffin tin with parchment paper liners or lightly grease each cup.
2. Mix the Batter
In a large mixing bowl, whisk together the eggs, pancake mix, milk, maple syrup, salt, and pepper until smooth.
3. Add the Fillings
Fold in the cooked sausage, shredded cheddar cheese, and chopped spinach. Stir gently until evenly distributed.
4. Fill the Muffin Tin
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow room for rising.
5. Bake to Perfection
Bake the muffins for 10 minutes at 400°F, then reduce the oven temperature to 375°F and bake for another 10 minutes. They are done when a toothpick inserted in the center comes out clean.
6. Cool and Serve
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm with an extra drizzle of maple syrup or a dollop of butter for added indulgence.
Tips for the Best Sausage Pancake Muffins
- Don’t Overmix the Batter: Stir gently until the ingredients are just combined to keep the muffins light and fluffy.
- Choose Your Sausage: Use fresh breakfast sausage for a richer flavor or pre-cooked chicken or turkey sausage for a leaner option.
- Monitor Baking Time: Avoid overbaking to keep the muffins moist. Check doneness with a toothpick.
- Boost the Protein: Use a high-protein pancake mix and add an extra egg for even more protein.
How to Store and Reheat
Store: Keep muffins in an airtight container in the refrigerator for up to 5 days.
Freeze: Allow the muffins to cool completely before freezing. Store in a freezer-safe bag for up to 3 months.
Reheat: Warm in the microwave for 20-30 seconds or in the oven at 350°F for 5-10 minutes.
Frequently Asked Questions (FAQs)
1. Can I make these in a mini muffin tin?
Yes! Reduce the baking time to 12-15 minutes, checking for doneness with a toothpick.
2. Can I add more sausage for extra protein?
Absolutely! Increase the sausage to 3/4 cup for an extra protein boost.
3. Are these muffins gluten-free?
You can easily make them gluten-free by using a gluten-free pancake mix.
4. Can I make the batter ahead of time?
Yes! Prepare the batter the night before, store it in the fridge, and bake fresh in the morning.
5. What other fillings can I add?
Try adding crumbled bacon, diced ham, bell peppers, or jalapeños for a spicy kick.
More High Protein Breakfast Ideas
If you love these Sausage Pancake Muffins, check out these other high protein breakfast muffins and ideas:
- Sausage Hash Brown Breakfast Casserole
- Delicious Cruffins
- Easy Lasagna Cups Recipe
- Healthy Breakfast Sandwich: A hearty, make-ahead option for busy mornings.
Conclusion
These Sausage Pancake Muffins are the ultimate high protein breakfast muffins. With their perfect blend of savory sausage, fluffy pancake batter, and a hint of maple sweetness, they’re a delicious and convenient way to fuel your day. Whether you’re meal prepping for the week or treating yourself to a weekend brunch, this recipe is a must-try. Happy baking!
High Protein Sausage Pancake Muffins
Equipment
- Muffin tin
- Muffin liners
Ingredients
- 2 large eggs – Helps bind the ingredients and adds extra protein.
- 1 cup pancake mix – Use a high-protein mix like Kodiak Cakes for added nutritional benefits.
- 1/2 cup cooked sausage – Choose chicken turkey, or pork sausage for your preferred taste.
- 1/2 cup milk – Whole milk for richness or almond milk for a dairy-free option.
- 2 tbsp maple syrup – Provides a subtle sweetness reminiscent of a classic McGriddle.
- 1/2 cup shredded cheddar cheese – Adds a creamy savory touch.
- 1/4 cup chopped spinach – A sneaky way to add vitamins and fiber.
- 1/4 tsp salt – Enhances the overall flavor.
- 1/4 tsp black pepper – A dash for a hint of spice.
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a muffin tin with parchment paper liners or lightly grease each cup.
- Mix the Batter: In a large mixing bowl, whisk together the eggs, pancake mix, milk, maple syrup, salt, and pepper until smooth.
- Add the Fillings: Fold in the cooked sausage, shredded cheddar cheese, and chopped spinach. Stir gently until evenly distributed.
- Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full to allow room for rising.
- Bake to Perfection: Bake the muffins for 10 minutes at 400°F, then reduce the oven temperature to 375°F and bake for another 10 minutes. They are done when a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm with an extra drizzle of maple syrup or a dollop of butter for added indulgence.
Notes
- Don’t Overmix the Batter: Stir gently until the ingredients are just combined to keep the muffins light and fluffy.
- Choose Your Sausage: Use fresh breakfast sausage for a richer flavor or pre-cooked chicken or turkey sausage for a leaner option.
- Monitor Baking Time: Avoid overbaking to keep the muffins moist. Check doneness with a toothpick.
- Boost the Protein: Use a high-protein pancake mix and add an extra egg for even more protein.
