High-Protein Pancake Sausage Mini Muffins

Oh, the Aromatic Delight of Mini Muffins!

Imagine walking into your kitchen and being greeted by the mouthwatering aroma of warm sausage and pancakes mingling in the air. You just know something magical is happening. High-Protein Pancake Sausage Mini Muffins are that delightful creation, combining the familiarity of breakfast favorites into bite-sized bundles of joy. The best part? They’re super quick to whip up, packed with protein, and the cleanup is a breeze!

Why Make This Recipe?

Why not? Seriously, who doesn’t want an excuse to munch on pancakes and sausage in muffin form? Here are a couple of reasons you’ll love these little gems:

• Family-Friendly: Kids will be clamoring for these as a snack or breakfast. Trust me, you’ll be the culinary hero of the day.
• Easy Cleanup: Forget spending an eternity washing dishes. These mini muffins make for a no-fuss cook-and-go situation. 🙌

Ingredients

You don’t need fancy stuff — just these basics!

• 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)

Directions

1. Preheat your oven to 400°F (200°C). Spray a mini muffin tin well – we don’t want any sticking shenanigans.
2. In a bowl, whisk together the pancake mix, milk, eggs, and syrup until you achieve a smooth batter.
3. Fold in the cooked sausage and shredded cheese like you’re wrapping a cozy blanket around them.
4. Fill each muffin cup ¾ full with that delicious batter.
5. Bake for about 15 minutes, or until the muffins are golden and firm to the touch.
6. Cool for a few minutes before serving or storing.

How to Make High-Protein Pancake Sausage Mini Muffins (Overview)

You’re just a few steps away from breakfast bliss! Start with your oven preheating and muffin tin greased. Mix up your batter, fold in sausage and cheese, and fill those muffin cups nice and full without overflowing. While they bake, resist the urge to poke them (just trust the process!). Pro tip: Use a toothpick to check for doneness – it’s the secret judge of muffin perfection!

How to Serve High-Protein Pancake Sausage Mini Muffins

These mini muffins shine on their own, but they can also take a fun twist! Serve them warm, drizzled with a little extra maple syrup for that sweet-and-savory combo. Add some fresh fruit on the side for a pop of color and a refreshing crunch. The aroma? Oh man, it will dance through your kitchen and lure everyone to the table.

How to Store High-Protein Pancake Sausage Mini Muffins

Store these tasty little wonders in the fridge for about 3-4 days or freeze them for longer-lasting goodness. Just pop them in an airtight container, and they’ll be ready when your cravings hit! To reheat, simply toss them in the microwave for a few seconds, or enjoy them crisped up in the oven.

Tips to Make High-Protein Pancake Sausage Mini Muffins

• Don’t rush! Let the muffins cool a bit before you dive in. It helps them firm up and stay intact.
• Swap out the sausage for turkey sausage or a veggie version to mix up the flavors.
• Feeling adventurous? Add some spices like black pepper or even a pinch of cayenne for a kick!

Variation

Want to switch things up? Try adding some spinach or bell peppers for a veggie boost. Or, go vegan by using a plant-based sausage, flax eggs, and almond milk instead. The world is your muffin! 🎉

FAQs

Can I make these muffins ahead of time?
Absolutely! You can bake these muffins the night before for a quick grab-and-go breakfast.

Can I substitute the pancake mix?
Yep! Feel free to use any protein pancake mix that you have on hand, or even create your own from scratch.

How do I freeze the muffins?
Just let them cool completely, then store in a freezer-safe bag or container. They should last about 2-3 months!

📌 Pin this recipe for your next cozy dinner night!

High-Protein Pancake Sausage Mini Muffins

Delicious bite-sized muffins combining the flavors of pancakes and sausage, perfect for breakfast or snacks, and packed with protein.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

For the Muffins

• 2 cups Kodiak pancake mix or other protein pancake mix Using protein-packed pancake mix for better nutrition.
• 1 lb ground sausage, browned and crumbled You can substitute with turkey sausage for a lighter option.
• 2 cups milk Fairlife milk for extra protein is recommended.
• 2 large eggs
• ¼ cup maple syrup Adds sweetness to the muffins.
• 1 cup shredded cheese (cheddar or Colby jack) Feel free to use your favorite cheese.

Method

 

Preparation

1. Preheat your oven to 400°F (200°C). Spray a mini muffin tin well.
2. In a bowl, whisk together the pancake mix, milk, eggs, and syrup until you achieve a smooth batter.
3. Fold in the cooked sausage and shredded cheese gently.
4. Fill each muffin cup ¾ full with the batter.

Baking

1. Bake for about 15 minutes, or until the muffins are golden and firm to the touch.
2. Cool for a few minutes before serving or storing.

Notes

Serve warm with extra maple syrup drizzled on top and a side of fresh fruit. Store in the fridge for 3-4 days or freeze for longer-lasting goodness. Reheat in the microwave or oven.