Go Back
–+ servings
High-Protein Pancake Sausage Mini Muffins

High-Protein Pancake Sausage Mini Muffins for Busy Mornings

These High-Protein Pancake Sausage Mini Muffins combine fluffy pancakes and savory sausage, packed with protein for a delicious breakfast or snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups Pancake Mix Can substitute with gluten-free pancake mix.
  • 1 cup Milk Almond milk or oat milk for lactose-free.
  • 2 large Eggs Can use flax eggs for a vegan alternative.
  • 1/4 cup Maple Syrup Honey or agave syrup can be used as alternatives.
For the Savory Filling
  • 1 cup Cooked Sausage Try turkey or plant-based sausage.
  • 1 cup Shredded Cheese Cheddar, Monterey Jack, or dairy-free alternatives.

Equipment

  • mini muffin tin
  • Mixing bowl
  • Whisk
  • Cooking Spray

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C) and spray the mini muffin tin with cooking spray.
  2. In a large mixing bowl, whisk together the 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 three-quarters full with the batter.
  5. Bake for approximately 15 minutes until golden brown and firm to the touch.
  6. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 10gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 150IUCalcium: 100mgIron: 1mg

Notes

These mini muffins are perfect for meal prep and can be frozen for up to 3 months. Reheat in the oven or microwave before serving.

Tried this recipe?

Let us know how it was!