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Golden high-protein pancake sausage mini muffins cooling on a wire rack after baking

High-Protein Pancake Sausage Mini Muffins

Bite-sized mini muffins that combine fluffy pancakes and savory sausage into a protein-packed breakfast or snack, perfect for meal prep and busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Kodiak pancake mix or other protein pancake mix
  • 1 lb ground sausage browned and crumbled, cooled slightly before mixing
  • 2 cups milk Fairlife recommended for extra protein
  • 2 eggs room temperature for smoother batter
  • 1/4 cup maple syrup pure maple syrup preferred
  • 1 cup shredded cheese cheddar or Colby jack, freshly shredded preferred

Equipment

  • Mini muffin tin
  • Large mixing bowl
  • Whisk
  • Spoon or small ladle
  • Wire rack
  • Cooking spray

Method
 

  1. Preheat your oven to 400 degrees F. Spray your mini muffin tin generously with cooking spray, coating the edges of each cup well.
  2. In a large mixing bowl, whisk together the Kodiak pancake mix, milk, eggs, and maple syrup until just smooth. Do not overmix.
  3. Fold in the crumbled sausage and shredded cheese until evenly distributed throughout the batter.
  4. Fill each muffin cup about three quarters full using a spoon or small ladle.
  5. Bake for 15 minutes or until the tops are golden brown and the centers feel firm when lightly pressed. Start checking at 13 minutes.
  6. Let the muffins cool in the tin for 3 to 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the microwave for 20 to 30 seconds or in a 350 degree F oven for 10 minutes. Turkey, chicken, or plant-based sausage can be substituted. Do not overmix the batter for the fluffiest result.