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High-Protein Pancake Sausage Mini Muffins

High-Protein Pancake Sausage Mini Muffins: Easy and Delicious!

These High-Protein Pancake Sausage Mini Muffins are a delightful and quick breakfast option packed with protein.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups Pancake Mix Any brand works perfectly.
  • 1 cup Milk Substitute with plant-based options for a lactose-free version.
  • 2 large Eggs Essential for binding.
  • 1 tablespoon Maple Syrup Alternatives include honey or agave syrup.
For the Filling
  • 1 cup Cooked Sausage Use turkey, chicken, or plant-based sausage.
  • 1 cup Shredded Cheese Select melting cheese like cheddar or mozzarella.

Equipment

  • Oven
  • Mixing bowl
  • Muffin tin
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease your mini muffin tin.
  2. In a large bowl, whisk together pancake mix, milk, eggs, and maple syrup until smooth.
  3. Gently fold in the cooked sausage and shredded cheese into the batter.
  4. Fill each muffin cup about ¾ full with batter.
  5. Bake for about 15 minutes until golden brown and a toothpick comes out clean.
  6. Cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 350mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months.

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