Introduction

Oh, the mornings! Some days, they just seem to fly by, don’t they? You’re rushing around, trying to get everyone out the door, and breakfast feels like a distant dream. But what if I told you there’s a way to have a delicious, hearty, and incredibly satisfying breakfast ready to go, with minimal fuss? These High Protein Sausage Pancake Muffins are an absolute game-changer. They’re like a warm hug in muffin form, packed with flavor and energy to fuel your day. And the best part? They’re ridiculously easy to whip up!

Why You’ll Love This Recipe

Fast: Seriously, you can have these mixed and in the oven in under 10 minutes!
Easy: If you can stir ingredients together, you can make these. No fancy techniques required.
Giftable: Imagine delivering a batch of these warm, cheesy delights to a friend or neighbor. Talk about a thoughtful gesture!
Crowd-pleasing: From kids to grown-ups, everyone loves a savory-sweet muffin that’s packed with protein. Perfect for brunch, busy weekdays, or even a quick lunch.

Ingredients

Let’s talk about what makes these muffins so special. It’s a simple list, and you might even have most of it in your pantry right now!

1 lb ground breakfast sausage: I highly recommend using turkey or a well-seasoned ground turkey for a slightly lighter, yet equally delicious, option. It brings all that savory goodness.
2 eggs: These are our binders, holding everything together beautifully.
1/2 cup milk: Any milk will work here – dairy, almond, oat, you name it. It adds moisture and helps create that perfect muffin texture.
2 tbsp maple syrup: Just a touch of sweetness to balance out the savory sausage and cheese. It’s that subtle hint that makes you go “Hmm, what’s that deliciousness?”
1 1/2 cups protein pancake mix (Kodiak Cakes recommended): This is our secret weapon for extra protein and that delightful pancake flavor! Kodiak Cakes is fantastic, but feel free to use your favorite brand.
1 cup shredded cheddar cheese: Oh, the cheese! It melts into gooey pockets of perfection. Sharp cheddar, mild cheddar, or even a mix – go with what makes your heart sing!

How to Make It

Get ready to make some breakfast magic. It’s truly as simple as mixing and baking!

Preheat and prep: First things first, let’s get that oven warmed up to 375°F (190°C). While it’s preheating, grab your muffin tin and either grease it well or line it with paper liners. This ensures your muffins pop out easily.
Combine the wet ingredients: In a nice, big bowl, toss in your ground breakfast sausage, the two eggs, your milk, and that touch of maple syrup. Give it all a good stir until everything is nicely combined. No need for perfection here, just a good mix.
Add the dry ingredient: Now, sprinkle in your protein pancake mix. Gently stir it in until it’s just combined. I can’t stress this enough: don’t overmix! A few streaks of dry mix are totally fine. Overmixing can lead to tougher muffins, and we want fluffy goodness.
Fold in the cheese: Time for the best part! Gently fold in your shredded cheddar cheese. Get it all distributed throughout the batter so you get cheesy bites in every muffin.
Fill ’em up: Spoon your batter evenly into the prepared muffin cups. You want to fill each one about two-thirds of the way full. This gives them enough room to puff up nicely in the oven.
Bake to golden perfection: Pop that muffin tin into your preheated oven and bake for about 20-25 minutes. You’re looking for them to be beautifully golden brown on top and cooked all the way through. A toothpick inserted into the center should come out clean.
Cool down: Once they’re out of the oven, let them cool in the muffin tin for a few minutes before carefully removing them. This helps them set up and makes them easier to handle.

Substitutions & Additions

These muffins are fantastic as is, but you know I love to play in the kitchen! Here are a few ideas to make them your own:

Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the batter for a little kick.
Veggie boost: Finely diced bell peppers or sautéed onions would be a lovely addition. Just make sure they’re cooked down before adding them to the batter.
Herb power: Fresh chives or parsley, finely chopped, can add a lovely fresh flavor.
Different cheese: Monterey Jack, a spicy pepper jack, or even a bit of crumbled feta could be delicious swaps.

Tips for Success

A few little tricks to ensure your High Protein Sausage Pancake Muffins turn out perfectly every time:

Don’t overmix the batter: I mentioned this before, but it’s worth repeating! Gentle mixing is key for tender muffins.
Taste your sausage: Some breakfast sausages can be quite salty. If yours is, you might want to reduce the amount of cheese or omit any added salt.
Prep ahead: You can mix the dry ingredients (pancake mix) in one bowl and the wet ingredients (sausage, eggs, milk, syrup) in another. Then, just combine them when you’re ready to bake!
Freeze for later: These muffins freeze beautifully. Once completely cooled, wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Reheat in the microwave or toaster oven for a quick breakfast on the go.

How to Store It

Leftovers? What leftovers? If you happen to have any, storing them is a breeze. Keep your cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, pop them in the refrigerator for up to 4 days. And as I mentioned, they freeze like a dream!

FAQs

Got a quick question? I’ve got you covered!

Can I make these gluten-free?

Yes, absolutely! As long as you use a gluten-free protein pancake mix, these muffins will be gluten-free friendly. Just double-check your sausage and cheese for gluten ingredients if you have a severe sensitivity.

Can I make them vegetarian?

You sure can! Simply swap out the breakfast sausage for a plant-based sausage crumble or even a finely chopped mushroom and onion mixture for a savory base.

Are these good for meal prep?

They are PERFECT for meal prep! Make a big batch on Sunday, and you’ll have easy, high-protein breakfasts ready to grab all week long.

Can I use regular pancake mix instead of protein pancake mix?

You can, but they won’t have the same protein boost. You might also need to adjust the liquid slightly, as protein pancake mixes can be a bit denser.

High Protein Sausage Pancake Muffins

These High Protein Sausage Pancake Muffins are an easy and delicious way to fuel your day. They are packed with flavor, protein, and are perfect for busy mornings, brunch, or a quick lunch.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings 12 muffins

Equipment

Muffin tin
Large bowl

Ingredients

Main ingredients

1 lb ground breakfast sausage Turkey or well-seasoned ground turkey recommended
2 eggs
0.5 cup milk Any milk will work
2 tbsp maple syrup
1.5 cups protein pancake mix Kodiak Cakes recommended
1 cup shredded cheddar cheese Sharp, mild, or a mix

Instructions

Preheat oven to 375°F (190°C). Grease or line a muffin tin.
In a large bowl, combine ground breakfast sausage, eggs, milk, and maple syrup. Stir until combined.
Sprinkle in the protein pancake mix and gently stir until just combined. Do not overmix.
Gently fold in the shredded cheddar cheese.
Spoon batter evenly into prepared muffin cups, filling each about two-thirds full.
Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
Let cool in the muffin tin for a few minutes before removing.

Notes

These muffins freeze beautifully. Store cooled muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for longer storage.