Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

High-Protein Pancake Sausage Mini Muffins for Busy Mornings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 85 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 mini muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These High-Protein Pancake Sausage Mini Muffins are the perfect grab-and-go breakfast for busy mornings. Packed with protein from pancake mix, sausage, eggs, and cheese, these mini muffins combine savory and slightly sweet flavors for a satisfying and nutritious start. Featuring a quick bake time and simple ingredients, they’re versatile and easy to customize with your choice of vegetables, cheese, or pancake mix flavors.

Ingredients

Scale

Main Ingredients

  • 1 cup Kodiak Pancake Mix (or another protein pancake mix)
  • 1 cup Ground Sausage (turkey sausage or meat alternative for lighter options)
  • 1 cup Milk (Fairlife for extra protein or non-dairy alternatives)
  • 2 large Eggs (or flax eggs for vegan substitute)
  • 1 tablespoon Maple Syrup (or honey/agave syrup)
  • 1 cup Shredded Cheese (Cheddar or Colby Jack, or dairy-free cheese)
  • 1 cup Chopped Vegetables (bell peppers or spinach, optional)
  • 1 cup Cooked Bacon (optional, to switch up flavor)
  • 1 cup Different Pancake Mix Flavors (like blueberry or banana, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and spray a mini muffin tin with nonstick cooking spray to prevent sticking.
  2. Mix Wet and Dry Ingredients: In a mixing bowl, whisk together the Kodiak pancake mix, milk, eggs, and maple syrup until the batter is smooth and well combined.
  3. Add Sausage and Cheese: Carefully fold in the crumbled cooked sausage and shredded cheese evenly throughout the batter.
  4. Fill Muffin Cups: Spoon the batter into each mini muffin cup about three-quarters full to allow room for rising.
  5. Bake: Place the muffin tin in the preheated oven and bake for approximately 15 minutes, or until the muffins turn golden brown and a toothpick inserted comes out clean.
  6. Cool Down: Let the muffins cool in the tin for a few minutes before transferring them to a cooling rack to cool completely or serve warm.

Notes

  • You can swap ground turkey sausage for plant-based sausage for a lighter or vegetarian option.
  • Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) as an egg substitute to make the recipe vegan.
  • Feel free to add chopped vegetables like bell peppers or spinach to increase nutrient content and add flavor.
  • Try different pancake mix flavors like blueberry or banana to mix up the taste.
  • These mini muffins freeze well—store in an airtight container and reheat for a quick breakfast.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://homegrownbeets.com/high-protein-pancake-sausage-mini-muffins-for-busy-mornings-recipe/