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Mini Sausage Pancake Muffins

Mini Sausage Pancake Muffins for a Cozy Breakfast Delight

Delightful Mini Sausage Pancake Muffins combine savory sausage and gooey cheddar for a fantastic breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 pound Breakfast Sausage Feel free to substitute with turkey or chicken sausage.
  • 2 cups Pancake Mix A gluten-free pancake mix works beautifully.
  • 1 cup Milk Can use dairy or a non-dairy alternative.
  • 2 large Eggs Flax eggs make a great vegan substitution.
For Flavor Enhancements
  • 1 cup Shredded Cheddar Cheese Try swapping for mozzarella or pepper jack.
  • 1/4 cup Vegetable Oil Melted butter or coconut oil can be used.
  • 1 teaspoon Salt Consider using sea salt.
  • 1/2 teaspoon Pepper Adjust to taste.

Equipment

  • muffin tin
  • Medium skillet
  • Large mixing bowl

Method
 

Directions
  1. Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin with vegetable oil.
  2. Cook the breakfast sausage in a medium skillet over medium heat until browned, about 5-7 minutes. Drain excess fat and let cool.
  3. In a large mixing bowl, whisk together the pancake mix, milk, eggs, shredded cheddar cheese, vegetable oil, salt, and pepper until smooth.
  4. Gently fold the cooked sausage into the batter using a rubber spatula.
  5. Scoop the batter evenly into each muffin cup, filling them about three-quarters full.
  6. Bake in the preheated oven for 15-18 minutes until golden brown. A toothpick should come out clean.
  7. Let the muffins cool for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 190kcalCarbohydrates: 18gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 250IUCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat for a fresh taste.

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