Description
These mini muffins combine pancake batter with crumbled sausage for a high-protein, portable breakfast or snack option.
Ingredients
- 2 cups Kodiak pancake mix (or any protein pancake mix)
- 1 lb ground sausage, browned and crumbled
- 2 cups milk
- 2 eggs
- 1/4 cup maple syrup (optional)
- 1 cup shredded cheese (cheddar or Colby Jack recommended)
Instructions
- Preheat the oven to 400°F (200°C) and spray a mini muffin tin with nonstick spray.
- Brown the ground sausage in a skillet over medium heat, then set aside.
- In a mixing bowl, whisk together the pancake mix, milk, eggs, and maple syrup until smooth.
- Fold in the cooled sausage and shredded cheese.
- Spoon the batter into the mini muffin tin, filling each cup about 3/4 full.
- Bake for about 15 minutes, until golden and a toothpick comes out clean.
- Let cool for a few minutes, then transfer to a wire rack to cool completely.
Notes
For a leaner version, use turkey or chicken sausage and low-fat cheese. These muffins are freezer-friendly and can be reheated easily.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American