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McGriddle Muffins

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A delightful twist on the classic breakfast sandwich, combining pancakes, sausage, and eggs in a convenient muffin format.

Ingredients

Scale
  • 2 cups Pancake Mix (Complete mix that just requires water)
  • 1 cup Water
  • 1/4 cup Maple Syrup (Can substitute with honey or agave nectar)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 lb Breakfast Sausage (Can use turkey or plant-based sausage)
  • 1 cup Shredded Cheddar Cheese (Try mozzarella or dairy-free for variety)
  • 4 large Eggs (Scrambled before adding to the mixture)

Instructions

  1. Preheat your oven to 350°F (175°C). Don’t forget to grease or line a muffin tin with paper cups!
  2. In a large mixing bowl, combine the pancake mix, water, and maple syrup. Stir gently until just combined—be careful not to overmix!
  3. Season the batter with salt and pepper for added flavor.
  4. In a separate skillet, cook the breakfast sausage until browned and crumbled. Drain any excess grease and let it cool slightly.
  5. Gently fold the cooked sausage and shredded cheese into the pancake batter.
  6. In a medium bowl, scramble the eggs and carefully incorporate them into the mixture.
  7. Using a scoop, fill each muffin cup about 2/3 full with the batter.
  8. Bake for 18-20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool for a few minutes before removing them from the muffin tin.

Notes

Consider serving with additional maple syrup or pairing with fresh fruit.

Find it online: https://breakfastrecip.com/mcgriddle-muffins/