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High-Protein Pancake Sausage Mini Muffins

High-Protein Pancake Sausage Mini Muffins

The ultimate grab-and-go breakfast for busy mornings. These delightful bites combine fluffy, protein-packed pancakes with savory sausage, offering a delicious and satisfying way to start your day. Perfect for meal prep, they’re a time-saver that fuels your body and tantalizes your taste buds.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 mini muffins
Course: Breakfast, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole wheat pancake mix (or your favorite high-protein pancake mix)
  • 1/2 cup milk (dairy or non-dairy, like almond or oat milk)
  • 1 large egg
  • 1 tablespoon melted unsalted butter , plus extra for greasing
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon (optional, but recommended)
  • 1 cup cooked and crumbled breakfast sausage (pork, turkey, or chicken)
  • 1/4 cup shredded cheese (cheddar, Monterey Jack, or a blend, optional)
  • maple syrup , for serving (optional)

Equipment

  • Mini Muffin Tin
  • Wire rack
  • Medium Bowl
  • Separate bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin thoroughly with butter or non-stick cooking spray. You can also use mini muffin liners for easier cleanup.
  2. In a medium bowl, whisk together the pancake mix and cinnamon (if using).
    1 cup whole wheat pancake mix, 1/4 teaspoon cinnamon
  3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
    1/2 cup milk, 1 large egg, 1 tablespoon melted unsalted butter, 1 teaspoon vanilla extract
  4. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will contribute to a tender texture.
  5. Gently fold in the cooked and crumbled breakfast sausage and shredded cheese (if using) into the pancake batter. Ensure they are evenly distributed throughout the mixture.
    1 cup cooked and crumbled breakfast sausage, 1/4 cup shredded cheese
  6. Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full. This will allow them to rise without overflowing.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a mini muffin comes out clean. The tops should be golden brown and slightly puffed.
  8. Let the mini muffins cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely. Serve warm with a drizzle of maple syrup, if desired.
    maple syrup

Notes

Once completely cooled, store the mini muffins in an airtight container or a resealable plastic bag in the refrigerator for up to 3-4 days. For longer storage, wrap individual mini muffins or a batch in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Reheat in the microwave, toaster oven, or conventional oven.