Introduction

Remember those mornings where you’re craving something warm, comforting, and packed with flavor, but time just isn’t on your side? I totally get it! There’s something so magical about a fluffy pancake, but let’s be real, standing over the griddle can feel like a marathon sometimes. That’s why I’m SO excited to share these High-Protein Pancake Sausage Mini Muffins with you. They’re like your favorite breakfast, but in an adorable, portable, and unbelievably easy package. Seriously, you’re going to want to make these again and again!

Why You’ll Love This Recipe

Super Speedy: Mix everything up and bake! No flipping required.
Effortlessly Easy: If you can stir, you can make these. It’s that simple!
Perfect for Gifting: Package them up for a thoughtful breakfast treat for friends or neighbors.
A Huge Crowd-Pleaser: Kids and adults alike will devour these delicious bites.

Ingredients

Gathering your ingredients is the first delicious step! Here’s what you’ll need to whip up these amazing muffins:

1 lb Ground Sausage: I love using a good quality pork sausage, but feel free to try turkey or chicken sausage for a lighter option.
2 Eggs: These act as the binder, helping everything come together beautifully.
1/4 cup Maple Syrup: For that hint of sweet breakfast flavor we all adore. You can adjust this to your sweetness preference!
2 cups Kodiak Pancake Mix: This is the secret to the protein punch! It’s such a fantastic pantry staple for easy breakfasts.
1 cup Shredded Cheese: Cheddar is my personal favorite for that savory kick, but Monterey Jack or a Colby blend would be delicious too.
2 cups Milk: Whole milk will give you the creamiest texture, but any milk will work.

How to Make It

Alright, let’s get cooking! Follow these simple steps, and you’ll have breakfast bliss in no time.

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). While the oven is warming up, grab your mini muffin tins. You can grease them really well or line them with mini muffin liners – whatever makes your life easier!
Mix it All Up: In a nice big bowl, toss in your ground sausage, eggs, maple syrup, Kodiak pancake mix, shredded cheese, and milk. Now, get in there with a spoon or spatula and mix everything until it’s all combined. Don’t overmix; just make sure there are no dry pockets of pancake mix.
Fill the Tins: Now for the fun part! Spoon your delicious batter into your prepared mini muffin tins. You want to fill each one about two-thirds of the way full. This gives them room to puff up a bit as they bake.
Bake to Golden Perfection: Pop those tins into your preheated oven and bake for about 18 to 20 minutes. You’ll know they’re ready when they’re beautifully golden brown and a toothpick inserted into the center comes out clean.
Cool Down: Once they’re done, let them cool in the muffin tins for a few minutes. This helps them firm up so they won’t fall apart when you take them out. Then, gently remove them and let them cool a bit more on a wire rack.

Substitutions & Additions

Feeling a little adventurous? These muffins are super forgiving and love to be customized! Here are a few ideas:

Veggie Boost: Finely diced bell peppers, onions, or a handful of chopped spinach can be stirred in for extra goodness.
Spice it Up: A pinch of red pepper flakes or a dash of your favorite hot sauce can add a lovely warmth.
Herb Garden: Fresh chives or parsley mixed into the batter before baking add a lovely fresh flavor.
Different Cheeses: Try pepper jack for a spicy kick or mozzarella for a milder, melty center.

Tips for Success

Want to make these even more foolproof? I’ve got you covered!

Don’t Overfill: Overfilling the muffin cups is a common mistake. Stick to about two-thirds full to prevent overflow.
Even Browning: If your oven tends to brown unevenly, you can rotate the muffin tin halfway through baking.
Prep Ahead: You can mix the batter the night before and store it in the fridge. Just give it a quick stir in the morning before spooning into the tins.
Sausage Browning: If you prefer a more “crumbly” sausage texture, you can quickly brown the sausage in a skillet before adding it to the batter. Just make sure to drain off any excess grease.

How to Store It

Leftovers (if there are any!) are super easy to manage. Store your cooled mini muffins in an airtight container in the refrigerator for up to 3-4 days. They’re also fantastic for grabbing on the go!

FAQs

Got questions? I’ve got answers!

Can I freeze these? Absolutely! Once cooled, store them in a freezer-safe bag or container for up to 2-3 months. Reheat them in the microwave or toaster oven for a quick breakfast.
What if I don’t have mini muffin tins? You can definitely use a regular-sized muffin tin, but you’ll need to increase the baking time slightly, likely to around 25-30 minutes. Keep an eye on them!
Are these spicy? Not unless you add chili flakes or use spicy sausage! The maple syrup and cheese usually create a lovely savory-sweet balance.

High-Protein Pancake Sausage Mini Muffins

Adorably portable, unbelievably easy, and packed with protein, these mini muffins combine fluffy pancake batter with savory sausage and cheese for a delightful breakfast treat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 12 muffins

Equipment

mini muffin tins Grease well or line with mini muffin liners.
Large bowl
Spoon or spatula
Wire rack

Ingredients

Main ingredients

1 lb Ground Sausage Pork, turkey, or chicken sausage can be used.
2 Eggs
0.25 cup Maple Syrup Adjust to sweetness preference.
2 cups Kodiak Pancake Mix
1 cup Shredded Cheese Cheddar, Monterey Jack, or Colby blend recommended.
2 cups Milk Whole milk for creamiest texture, but any milk works.

Instructions

Preheat your oven to 350°F (175°C). Grease mini muffin tins or line with mini muffin liners.
In a large bowl, combine ground sausage, eggs, maple syrup, Kodiak pancake mix, shredded cheese, and milk. Mix until just combined, ensuring no dry pockets remain.
Spoon batter into prepared mini muffin tins, filling each about two-thirds full.
Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let muffins cool in the tins for a few minutes before transferring to a wire rack to cool further.

Notes

These muffins are great for gifting and can be customized with vegetables, spices, or different cheeses. For a crumbly sausage texture, quickly brown the sausage in a skillet before adding it to the batter. Store in an airtight container in the refrigerator for up to 3-4 days. They can also be frozen for up to 2-3 months.