These High-Protein Pancake Sausage Mini Muffins bring 20g of protein per serving and are ready to eat in just 15 minutes, fluffy, savory, and oh-so-satisfying. They’re the perfect bite-sized breakfast that transforms any ordinary morning into a warm, cozy family moment.
High-Protein Pancake Sausage Mini Muffins
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Diet: High-Protein
Description
These fluffy, savory mini muffins pack 20g of protein per serving, making them a delicious and nourishing start to your day.
Ingredients
- 2 cups Kodiak pancake mix (or your favorite 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) and spray a mini muffin tin with non-stick cooking spray.
- In a mixing bowl, whisk together the pancake mix, milk, eggs, and maple syrup until smooth.
- Gently fold in the crumbled sausage and shredded cheese.
- Fill each muffin cup about three-quarters full with the batter.
- Bake for 15 minutes or until golden brown and firm to the touch.
- Allow to cool for a few minutes before serving.
Notes
For fluffier muffins, avoid overmixing the batter. Consider using flavored sausage and experimenting with different cheeses.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 mini muffins
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg
Why You’ll Love This Recipe
Nothing beats the smell of fresh muffins wafting through the house on a lazy Saturday morning. These High-Protein Pancake Sausage Mini Muffins are a family favorite in our kitchen. My kids call them “weekend wonders,” and it’s easy to see why! As they eagerly gather around the table, their faces light up with anticipation, especially when I pull the warm muffins from the oven. Each little bite is packed with protein, making them not just delicious but also nourishing. I love knowing that I’m filling their bellies with something wholesome, and they just love the taste!
Let’s Cook It Together
Making these muffins is as simple as pie. You’ll find they come together quickly, which means more time spent enjoying them with your loved ones and less time in the kitchen.
Gather These Ingredients
Here’s what you’ll need to whip up this delightful breakfast treat:
- 2 cups Kodiak pancake mix (or your favorite 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)
Step-by-Step Directions
- Preheat your oven to 400°F (200°C) and spray a mini muffin tin with non-stick cooking spray.
- In a mixing bowl, whisk together the pancake mix, milk, eggs, and maple syrup until smooth.
- Gently fold in the crumbled sausage and shredded cheese.
- Fill each muffin cup about three-quarters full with the batter.
- Bake for 15 minutes or until golden brown and firm to the touch.
- Allow to cool for a few minutes before serving.
Nutrition Values
- Serving size: 3 mini muffins
- Calories: 220
- Protein: 20g
- Carbs: 20g
- Fat: 10g
- Fiber: 1g
Packed with protein and fiber, this recipe keeps you full longer without feeling heavy.
Serving Ideas You’ll Love
These High-Protein Pancake Sausage Mini Muffins are versatile enough to pair with your favorite side dishes! They can shine at a cozy brunch with a fresh fruit salad or be enjoyed as a quick grab-and-go breakfast during hectic weekdays. For those special mornings, consider serving them with a drizzle of extra maple syrup or a dollop of Greek yogurt on the side. They’re perfect for a family gathering or a sleepy solo morning in your favorite robe.
How to Store and Reheat
These little gems are incredibly easy to keep fresh! Store any leftovers in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze them; just place them in a freezer-safe bag with a piece of parchment paper in between — this prevents sticking. When ready to enjoy, simply reheat in the microwave for about 30 seconds to a minute, and they’ll be just as tasty as the day you made them!
My Kitchen Notes
- To make these muffins extra fluffy, be careful not to overmix the batter once you add the sausage and cheese. A few lumps are just fine!
- Use flavored sausage (like maple or spicy) for a fun twist.
- Experiment with different cheeses to find your favorite blend, or try adding sliced jalapeños for a kick.
Creative Twists to Try
Feeling adventurous? Why not mix things up a bit! Swap in spinach or kale for added greens and nutrition, or try using banana pancake mix for a sweet twist. You can even play with toppings—try a sprinkle of everything bagel seasoning on top before baking for an unexpected crunch!
FAQs
Can I freeze this recipe?
Yes! These muffins freeze beautifully. Just make sure they are completely cooled before placing them in a freezer-safe bag. They can be stored for up to three months!
What’s the best substitute for the pancake mix?
If you don’t have pancake mix on hand, you can easily make your own using flour, baking powder, and a pinch of salt. This allows you to control the ingredients and make it your own.
How long will this stay fresh?
In the fridge, these muffins will stay fresh for about five days. If you choose to freeze them, they’ll remain good for up to three months!
Can I double the recipe for meal prep?
Absolutely! Doubling the recipe is a great idea for meal prepping. Just ensure you have enough muffin tins, and you’ll be set for a week of breakfasts on the go.
