Go Back
High Protein Pancake Sausage Mini Muffins in a mini muffin tin ready for baking.

High-Protein Pancake Sausage Mini Muffins

Savory sausage and fluffy pancake batter come together in these easy, protein-packed mini muffins perfect for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Kodiak pancake mix or other protein pancake mix
  • 1 lb ground sausage browned and crumbled
  • 2 cups milk
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 cup shredded cheese cheddar or Colby jack

Equipment

  • Mini muffin tin
  • mixing bowls
  • whisk

Method
 

  1. Preheat your oven to 400 degrees F (200 degrees C). Generously spray a mini muffin tin with cooking spray to prevent sticking.
  2. In a large mixing bowl, whisk together the pancake mix, milk, eggs, and maple syrup until smooth.
  3. Carefully fold in the cooked sausage and shredded cheese until evenly distributed.
  4. Fill each muffin cup about 3/4 full with the batter mixture.
  5. Bake in the preheated oven for about 15 minutes, or until golden brown and firm to the touch.
  6. Remove from oven and allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.

Notes

These muffins freeze well for up to 3 months. Reheat in the microwave for 20-30 seconds or in the oven at 350 degrees F for 10 minutes.
QR Code linking back to recipe