The aroma of sizzling sausage mingles with the sweet scent of maple syrup, drawing everyone into the kitchen. These High-Protein Pancake Sausage Mini Muffins combine fluffiness and savory goodness in a bite-sized treat that takes just 25 minutes to prepare and cook. Packed with 12 grams of protein, they make a deliciously nutritious option for breakfast or snacks.
This recipe is perfect for busy families seeking a quick, protein-rich meal or for anyone looking to meal prep for the week. They are great for breakfast on the go or as a fun addition to brunch. You can easily make them ahead of time and store them for a satisfying treat whenever hunger strikes.
Why You’ll Love This Recipe
- Each muffin is a delightful blend of fluffy pancake and savory sausage.
- They deliver a hefty protein punch with every bite, perfect for fueling your day.
- The mini size makes them fun and easy to pop into your mouth.
- They can be made ahead and stored for quick breakfasts all week.
What You’ll Need
Gather these ingredients for your delicious mini muffins:
For the Muffins
- 2 cups Kodiak pancake mix (or other protein pancake mix)
- 1 lb ground sausage, browned and crumbled
- 2 cups milk (try Fairlife for extra protein)
- 2 eggs
- ¼ cup maple syrup
- 1 cup shredded cheese (cheddar or Colby jack)
Use Fairlife milk for extra protein boost.
Substitutions & Swaps
- Swap ground sausage for turkey or chicken sausage.
- Replace maple syrup with honey if desired.
- Use any protein pancake mix you prefer.
- Substitute shredded cheese with your favorite kind.
How to Make It
Get ready to whip up these tasty little muffins in no time!
1. Preheat oven
Preheat your oven to 400°F (200°C) and prepare a mini muffin tin by spraying it well with cooking spray.
2. Whisk ingredients
In a bowl, whisk together the pancake mix, milk, eggs, and maple syrup until the mixture is smooth.
3. Fold in sausage and cheese
Gently fold in the browned and crumbled sausage along with the shredded cheese until evenly distributed in the batter.
4. Fill muffin cups
Scoop the batter into the mini muffin tin, filling each cup about ¾ full to allow for rising during baking.
5. Bake muffins
Bake in the preheated oven for 15 minutes or until the muffins are golden and firm to the touch.
6. Cool and serve
Let the muffins cool for a few minutes before serving or storing them away for later.
How to Store It
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, they freeze well for up to 3 months.
Reheat: Microwave for 30-45 seconds or until warmed through.
Tips for Best Results
- Ensure the sausage is well-cooked and crumbled to avoid lumps.
- Test doneness with a toothpick; it should come out clean when inserted.
- Allow muffins to cool entirely before freezing for best texture.
- Experiment with different cheeses for varied flavor.
Serving Suggestions
- Serve with a side of fresh fruit for a balanced breakfast.
- Pair with a drizzle of extra maple syrup for added sweetness.
- Great for breakfasts, brunches, or as a protein-packed snack.
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