High-Protein Pancake Sausage Mini Muffins
Delightful bite-sized muffins that combine the fluffy goodness of pancakes with savory sausage, perfect for busy mornings or family brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High Protein
Ingredients
Scale
- 2 cups Kodiak pancake mix (or other protein pancake mix)
- 1 lb ground sausage, browned and crumbled
- 2 cups milk
- 2 eggs
- ¼ cup maple syrup
- 1 cup shredded cheese (cheddar or Colby jack)
Instructions
- Preheat the oven to 400°F (200°C) and spray a mini muffin tin with cooking spray.
- Whisk together the pancake mix, milk, eggs, and maple syrup until smooth.
- Fold in the browned sausage and shredded cheese, being careful not to overmix.
- Pour the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for approximately 15 minutes or until golden brown and firm to the touch.
- Cool before serving or store for later.
Notes
These muffins can be served with extra maple syrup or a dollop of yogurt. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.