Description
These High-Protein Pancake Sausage Mini Muffins are a delicious and convenient breakfast bite packed with protein. Combining savory browned sausage, cheesy goodness, and fluffy protein pancake mix, these mini muffins bake to a golden perfection, perfect for meal prep or quick mornings.
Ingredients
Scale
Dry Ingredients
- 2 cups Kodiak pancake mix (or similar protein pancake mix)
Wet Ingredients
- 2 cups milk (Fairlife recommended for extra protein)
- 2 eggs
- ¼ cup maple syrup
Additional Ingredients
- 1 lb ground sausage, browned and crumbled
- 1 cup shredded cheese (cheddar or Colby jack)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and lightly spray a mini muffin tin with non-stick spray to prevent sticking.
- Mix Batter: In a large mixing bowl, whisk together the protein pancake mix, milk, eggs, and maple syrup until you achieve a smooth batter with no lumps.
- Add Sausage and Cheese: Gently fold the cooked, browned, and crumbled sausage along with the shredded cheese into the batter, ensuring an even distribution without overmixing.
- Fill Muffin Cups: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full to allow space for rising.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 15 minutes or until the mini muffins are golden brown on top and firm to the touch.
- Cool and Serve: Remove the muffins from the oven and let them cool slightly in the tin before transferring them to a wire rack to cool completely or serve warm.
Notes
- You can substitute the sausage with a vegetarian or turkey sausage option if preferred.
- Using Fairlife milk boosts the protein content but any milk will work.
- These mini muffins freeze well; cool completely before freezing in an airtight container.
- Reheat baked muffins in the microwave or oven before serving for best taste.
- Adjust baking time slightly based on your oven and muffin tin size.
