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High-protein pancake sausage mini muffins on a plate

High-Protein Pancake Sausage Mini Muffins

These delightful bite-sized muffins combine the flavors of pancakes and sausage, making them perfect for breakfast or snacks. They're packed with protein and have a fluffy texture that everyone will love.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Kodiak pancake mix (or other protein pancake mix) You can use any protein pancake mix.
Meat
  • 1 lb ground sausage, browned and crumbled
Wet Ingredients
  • 2 cups milk (try Fairlife for extra protein)
  • 2 eggs
  • ¼ cup maple syrup Can be adjusted based on sweetness preference.
Cheese
  • 1 cup shredded cheese (cheddar or Colby jack) Feel free to customize the cheese type.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Spray a mini muffin tin well to prevent sticking.
  2. In a bowl, whisk together the pancake mix, milk, eggs, and maple syrup until smooth.
  3. Fold in the cooked sausage and shredded cheese until combined.
  4. Fill each muffin cup about ¾ full with the batter.
Cooking
  1. Bake for 15 minutes or until golden and firm to the touch.
  2. Let them cool for a few minutes before serving or storing.

Notes

Arrange the muffins on a colorful platter for presentation. Serve with extra maple syrup, ketchup, or hot sauce for dipping. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.