Description
Warm from the oven and packed with staying power, these high protein pancake sausage mini muffins are everything I love about quick, comforting breakfasts. Golden on top, fluffy inside, and studded with savory sausage each bite delivers a little morning magic.
Ingredients
Units
Scale
- 2 cups protein pancake mix (like Kodiak)
- 1 cup milk or unsweetened almond milk
- 2 large eggs
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 tbsp melted butter or coconut oil
- 1 cup cooked sausage crumbles (turkey or chicken sausage recommended)
- Optional: 1/2 cup shredded cheddar cheese
- Optional: 1/2 cup blueberries
Instructions
- Preheat the oven to 350°F and lightly spray a mini muffin tin with nonstick spray.
- In a large mixing bowl, whisk together the pancake mix, milk, eggs, maple syrup, and vanilla until smooth.
- Stir in the melted butter or oil until just combined.
- Gently fold in the sausage crumbles (and any optional mix-ins like cheese or blueberries).
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake for 12–15 minutes, or until golden on top and a toothpick comes out clean.
- Let cool on a wire rack for a few minutes before serving warm.
Notes
Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in the toaster oven. Try swapping in blueberries or cheese for a twist, or use plant-based sausage for a vegetarian version.
Nutrition
- Serving Size: 2 mini muffins
- Calories: 130
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
