Description
Savory, high-protein sausage pancake muffins perfect for quick, grab-and-go breakfasts. These muffins freeze well for easy meal prep.
Ingredients
- 1 pound ground chicken breakfast sausage
- 2 large eggs
- 0.5 cup milk
- 2 tablespoons pure maple syrup
- 1.5 cups protein pancake mix
- 1 cup shredded cheddar cheese
- Nonstick cooking spray
Instructions
- Heat oven to 350°F. Grease a standard 10-cup muffin pan with nonstick cooking spray.
- Cook the ground chicken sausage in a skillet over medium heat. Break it into small crumbles while cooking until fully done and no longer pink, about 6 to 8 minutes.
- Remove sausage from heat and let it cool slightly.
- In a large bowl, whisk together eggs, milk, and maple syrup until smooth.
- Stir in the pancake mix until just combined. Fold in the cooked sausage and shredded cheddar cheese.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 24 to 26 minutes until the tops are set and a toothpick inserted in the center comes out clean.
- Cool for 5 minutes before removing from the pan and serving warm.
Notes
- These muffins reheat well.
- They are ideal for make-ahead breakfasts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American