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Pancake Sausage Mini Muffins

Pancake Sausage Mini Muffins for a Savory Breakfast Treat

Pancake Sausage Mini Muffins combine savory sausage and fluffy pancake goodness for a quick, kid-approved breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Kodiak pancake mix Alternative: Use any protein pancake mix available.
  • 1 pound Ground sausage Substitution: Turkey or chicken sausage for a leaner option.
  • 1 cup Milk Tip: Try Fairlife milk for extra protein.
  • 2 large Eggs No direct substitutes noted; may replace with flax eggs for egg-free options.
  • 1/4 cup Maple syrup Substitution: Honey or agave syrup.
  • 1 cup Shredded cheese (cheddar or Colby jack) Alternative: Any cheese that melts well can be used.

Equipment

  • mini muffin tin
  • Mixing bowl
  • Whisk
  • Toothpick

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and spray a mini muffin tin with nonstick cooking spray.
  2. In a large mixing bowl, combine Kodiak pancake mix, milk, eggs, and maple syrup. Whisk until smooth.
  3. Gently fold in the cooked ground sausage and shredded cheese until evenly distributed.
  4. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
  5. Bake for approximately 15 minutes until golden brown and a toothpick comes out clean.
  6. Allow the muffins to cool in the tin for a few minutes before removing and serving.

Nutrition

Serving: 1muffinCalories: 170kcalCarbohydrates: 18gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 200IUCalcium: 150mgIron: 1mg

Notes

These muffins can be frozen for up to 1 month; microwave for about 30 seconds to reheat.

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