Go Back

High-Protein Pancake Sausage Mini Muffins

Delicious mini muffins combining the flavors of pancakes and sausage, packed with protein for a nutritious breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Kodiak pancake mix (or any protein pancake mix)
Wet Ingredients
  • 2 cups milk (try Fairlife for extra protein)
  • 2 pieces eggs Use room temperature for fluffier muffins
  • ¼ cup maple syrup
Main Ingredients
  • 1 lb ground sausage, browned and crumbled Can substitute with turkey sausage or vegan alternative
  • 1 cup shredded cheese (cheddar or Colby jack) Can use pepper jack for a spicy kick

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and spray a mini muffin tin well.
  2. In a bowl, whisk together the pancake mix, milk, eggs, and syrup until smooth. No lumps allowed!
  3. Fold in the cooked sausage and shredded cheese.
  4. Fill each muffin cup about ¾ full with the batter.
Baking
  1. Bake for 15 minutes or until they’re golden and firm.
  2. Cool for a few minutes before serving or storing.

Notes

These muffins can be stored in the fridge for 3-4 days in an airtight container or frozen for up to 2 months. Reheat in microwave for 20-30 seconds. Don't overbake, check around the 12-minute mark.