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High-Protein Pancake Sausage Mini Muffins

Delicious and nutritious mini muffins that combine pancake mix, sausage, and cheese for a hearty breakfast treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the muffins
  • 2 cups Kodiak pancake mix (or any protein pancake mix) Can substitute with any protein pancake mix.
  • 1 lb ground sausage, browned and crumbled Feel free to use turkey or plant-based meat.
  • 2 cups milk Fairlife milk gives an extra boost of protein.
  • 2 large eggs
  • ¼ cup maple syrup
  • 1 cup shredded cheese (cheddar or Colby Jack) Other cheese varieties can be used.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and generously spray a mini muffin tin with non-stick cooking spray.
  2. In a mixing bowl, whisk together the pancake mix, milk, eggs, and maple syrup until you achieve a smooth batter.
  3. Gently fold in the cooked sausage and shredded cheese, being careful not to overmix.
  4. Fill each muffin cup about three-quarters full with the batter.
  5. Slide the tin into your preheated oven and bake for about 15 minutes, or until they’re golden brown and firm to the touch.
  6. Allow them to cool for a few minutes before serving or storing.

Notes

These muffins can be served warm with maple syrup for dipping, and can also be stored in an airtight container for 3-4 days in the fridge. For longer storage, freeze them and thaw before reheating.