Looking for a delicious breakfast that’s quick, easy, and sure to please the whole family? Say hello to Mini Sausage Pancake Muffins! These delightful bites combine the fluffy goodness of pancakes with savory breakfast sausage and melted cheese, creating a mouthwatering treat that’s perfect for busy mornings or brunch gatherings. In just 25 minutes, you can whip up a batch of these irresistible muffins that are not only fun to eat but also incredibly versatile—great on their own or dipped in warm maple syrup! Don’t miss out on this tasty twist on breakfast; your taste buds will thank you!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup pancake mix
- 1 cup milk
- 1/2 pound breakfast sausage, cooked and crumbled
- 1/2 cup shredded cheese
- 1/4 cup maple syrup
- 1 large egg
Instructions
- Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray or line with muffin liners for easier removal.
- In a large mixing bowl, combine 1 cup of pancake mix and 1 cup of milk. Stir gently until just combined; be careful not to overmix, as this can make the muffins tough.
- In another bowl, whisk together 1 large egg and 1/4 cup of maple syrup until well blended. Add this mixture to the pancake mix and milk mixture, stirring until just combined.
- Fold in 1/2 pound of cooked and crumbled breakfast sausage and 1/2 cup of shredded cheese into the batter. Ensure that the sausage and cheese are evenly distributed throughout the mixture.
- Using a spoon or a ladle, carefully fill each muffin cup about 2/3 full with the batter. This will allow enough room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffin tin from the oven and let it cool for about 5 minutes. Then, carefully remove the muffins from the tin and transfer them to a wire rack to cool completely.
- Serve the mini sausage pancake muffins warm or at room temperature. They can be enjoyed on their own or with additional maple syrup for dipping.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage. Reheat in the microwave or oven before serving.
Tips
- Don’t Overmix: When combining your pancake mix and milk, stir gently. Overmixing can lead to tough muffins, so just mix until the ingredients are combined.
- Customize Your Fillings: Feel free to get creative! Add diced vegetables like bell peppers or onions, or swap out the cheese for your favorite variety to personalize these muffins.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 12-minute mark. They’re ready when they’re golden brown and a toothpick inserted in the center comes out clean.
- Perfect Portioning: Fill each muffin cup about 2/3 full to allow space for the muffins to rise without overflowing.
- Storage Tips: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them and reheat in the microwave or oven for a quick breakfast anytime!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 10g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 45mg
