High-Protein Pancake Sausage Mini Muffins
A delightful twist on traditional breakfast, these mini muffins combine pancakes and savory sausage for a protein-packed treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: High-Protein
Ingredients
Scale
- 2 cups Kodiak pancake mix (or other protein pancake mix)
- 1 lb ground sausage, browned and crumbled
- 2 cups milk
- 2 eggs
- ¼ cup maple syrup
- 1 cup shredded cheese (cheddar or Colby jack)
Instructions
- Preheat your oven to 400°F (200°C). Generously spray a mini muffin tin with cooking spray.
- In a large mixing bowl, whisk together the pancake mix, milk, eggs, and maple syrup until smooth.
- Gently fold in the browned sausage and shredded cheese, ensuring it’s evenly mixed.
- Carefully fill each muffin cup about three-quarters full with the batter.
- Bake in the preheated oven for about 15 minutes or until golden and firm to the touch.
- Allow muffins to cool for a few minutes in the pan before transferring them to a wire rack.
Notes
Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage. Reheat in the microwave for about 30 seconds or in the oven at 350°F for 5-7 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg