When I first tried making high-protein pancake sausage mini muffins, I knew I was onto something special. These little bites marry the comforting flavors of pancakes and sausage, making for a fun, portable breakfast that’s perfect for busy mornings or snack time. With their tender, fluffy texture and satisfying heartiness, they check all the boxes: easy to prepare, packed with protein, and irresistibly delicious. And the best part? You can whip up a batch in no time.
These mini muffins are perfect for anyone looking to enjoy a nutritious breakfast without the fuss. They have just the right balance of savory sausage, sweet maple syrup, and melted cheese, making them appealing to both kids and adults alike. Plus, you can make them ahead of time, allowing for quick reheating when you’re in a rush.
Why you’ll love this
- Quick and easy to prepare.
- Packed with protein to fuel your day.
- Versatile—great for breakfast, snack, or lunch.
- Freezer-friendly for meal prep.
- Minimal cleanup; just one bowl and a muffin tin!
“These mini muffins are the ultimate breakfast treat—delicious and so easy to make!”
Step-by-step overview
To create these delightful muffins, preheat your oven and prepare a mini muffin tin. Mix the pancake mix, milk, eggs, and syrup in a bowl until smooth. Then, fold in your browned sausage and cheese before filling the muffin cups. Bake until they’re golden and firm, and enjoy these tasty bites warm or store them for later.
Key ingredients
- 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)
Ingredient notes & swaps
- Pancake mix: You can use any protein pancake mix you prefer.
- Sausage: Swap out for turkey sausage or a plant-based alternative for a lighter option.
- Milk: Almond milk or oat milk can be used for a dairy-free version.
- Cheese: Feel free to experiment with different cheeses like pepper jack for a spicy kick.
How to make it
Making high-protein pancake sausage mini muffins is straightforward and rewarding.
- Preheat your oven to 400°F (200°C) and spray a mini muffin tin well to prevent sticking.
- In a large bowl, whisk together the pancake mix, milk, eggs, and maple syrup until the mixture is smooth.
- Gently fold in the cooked sausage and shredded cheese, ensuring an even distribution throughout the batter.
- Using a spoon or a cookie scoop, fill each muffin cup about ¾ full with the batter.
- Bake the muffins for about 15 minutes or until they are golden brown and feel firm to the touch.
- Allow them to cool for a few minutes before serving or storing.
Pro Tip: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely; this helps maintain their shape and prevents them from becoming soggy.
Helpful cooking tips
- Ensure your sausage is well-cooked before adding to the batter for the best flavor.
- Don’t overmix the batter; a few lumps are okay—overmixing can lead to dense muffins.
- Keep an eye on the muffins towards the end of baking to avoid over-baking; they should be golden brown and spring back when pressed.
- Use a toothpick to test doneness—the toothpick should come out clean or with just a few moist crumbs when inserted into the center of a muffin.
Best ways to enjoy it
Serve the muffins warm, perhaps drizzled with a little extra maple syrup or a dollop of yogurt. They also pair nicely with fresh fruit or a smooth berry compote. For extra flavor, consider a sprinkle of cinnamon on top or fresh herbs mixed into the batter before baking.
How to store & freeze
These muffins are fantastic for meal prep. Store them in an airtight container in the refrigerator for up to a week. For longer-term storage, freeze them by placing the cooled muffins in a zip-top bag or airtight container, with layers of parchment paper in between to prevent sticking. When ready to enjoy, simply reheat in the oven or microwave until steaming hot.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
If your muffins come out too dry, it may be due to overbaking; keep an eye on them and do a toothpick test a few minutes before the suggested baking time. Overmixing can cause them to be tough, so mix just until combined. If they end up too soggy, be sure to let them cool completely in the muffin tin to help them firm up.
Flavor swaps
For a different flavor profile, consider adding blueberries or bananas to the batter for a sweet twist. You could also use different types of sausage, like chorizo, for a spicy kick. If you want to experiment more, incorporate fresh spinach or bell peppers for a veggie boost, but keep in mind that this could affect cooking time slightly.
Common questions
Can I use different types of pancake mix?
Yes! Any protein pancake mix can work, and you can even make it gluten-free with the right mix.
How do I know when the muffins are done?
They should be golden brown and firm to the touch. Insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they’re done.
Can I make these muffins ahead of time?
Absolutely! These muffins store well in the fridge and can even be frozen. Just ensure to cool them completely before placing them in a storage container.
Are there any vegetarian options for this recipe?
Yes! You can easily substitute the sausage with a plant-based alternative or skip it altogether and load up on veggies instead.
How long do leftovers last?
Store your muffins in the refrigerator for about a week, or freeze them for longer storage.
These high-protein pancake sausage mini muffins are truly a game-changer for mornings and snack times alike. With their delicious flavor and protein-packed benefits, they’re bound to become a staple in your home. Enjoy the satisfying taste of breakfast in a bite-sized muffin!
High-Protein Pancake Sausage Mini Muffins
Ingredients
Method
- Preheat your oven to 400°F (200°C) and spray a mini muffin tin well to prevent sticking.
- In a large bowl, whisk together the pancake mix, milk, eggs, and maple syrup until the mixture is smooth.
- Gently fold in the cooked sausage and shredded cheese, ensuring an even distribution throughout the batter.
- Using a spoon or a cookie scoop, fill each muffin cup about ¾ full with the batter.
- Bake the muffins for about 15 minutes or until they are golden brown and feel firm to the touch.
- Allow them to cool for a few minutes before serving or storing.