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.
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.