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High-Protein Pancake Sausage Mini Muffins

Delicious and nutritious mini muffins stuffed with pancake batter and sausage, perfect for a quick breakfast or snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups Kodiak pancake mix (or other protein pancake mix)
Wet Ingredients
  • 2 cups milk (try Fairlife for extra protein)
  • 2 medium eggs
  • ¼ cup maple syrup
Main Ingredients
  • 1 lb ground sausage, browned and crumbled
  • 1 cup shredded cheese (cheddar or Colby jack)

Method
 

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

Notes

Make sure to check the muffins at around 12 minutes to avoid overbaking. Store in the fridge for up to 4 days or freeze for up to 3 months.