There is something so cozy about the smell of pancakes on a crisp fall morning. But on busy school days, nobody has time to stand over a hot griddle. You need something fast, filling, and ready to go.
These High Protein Pancake Sausage Mini Muffins are the perfect solution for your family. They combine sweet pancake batter with savory sausage in one portable bite. Your kids will love them, and you will love the extra protein boost.
Why You’ll Love This Recipe
This recipe is a total game-changer for your weekly meal prep routine. You can whip up a whole batch in just 25 minutes. They stay fresh in the fridge all week long. It is the ultimate time-saving breakfast for busy parents.
These little bites are also very budget-friendly. You likely have most of the ingredients in your pantry right now. They are much cheaper than buying pre-made frozen breakfast sandwiches. Plus, they are perfectly portioned for little hands.
Simple Cooking Method
Making these muffins is as easy as mixing a bowl of batter. You don’t need any special skills or fancy equipment. If you can stir a spoon, you can make this recipe. It is a beginner-friendly way to start your day.
The secret is using a mini muffin tin for quick baking. They cook through evenly and stay incredibly moist. You get that golden brown finish without any of the flipping stress. Even if you are not a baker, you will succeed with this.
Ingredients You’ll Need
These muffins use simple staples that deliver maximum flavor with minimal effort.
- 2 cups high-protein pancake mix
- 1.5 cups cold water or unsweetened almond milk
- 1/2 pound cooked breakfast sausage crumbles
- 1 large egg
- 1 tablespoon maple syrup
- Non-stick cooking spray
Step-by-Step Directions
- Preheat oven to 375 degrees Fahrenheit and grease a 24-cup mini muffin tin with non-stick spray.
- In a large mixing bowl, whisk together the high-protein pancake mix, egg, and water or milk until just combined.
- Stir in the cooked breakfast sausage crumbles and maple syrup.
- Distribute the batter evenly into the prepared mini muffin tin, filling each cup about three-quarters full.
- Bake for 12 to 15 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Best Ways to Enjoy It
Serve these warm with a small side of fresh fruit for a balanced meal. You can even set out a tiny bowl of maple syrup for dipping. It makes breakfast feel like a fun treat for the kids. Pair them with a hot cup of coffee for yourself.
For a quick morning, just grab a few and go. They are not messy, so they work well in the car. Pack them in school lunches for a protein-packed surprise. Your family will be asking for these every single week.
Keep It Fresh
Store your leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to five days. This makes them ideal for meal prep on Sunday nights. You can also freeze them for up to two months.
To reheat, just pop a few in the microwave for 20 seconds. They come out soft and warm every time. If you prefer a crisp edge, use a toaster oven. It is the fastest way to get a hot breakfast on the table.
Tips for Best Results
- Don’t skip greasing the tin well to prevent sticking.
- Avoid overmixing the batter to keep the muffins fluffy.
- Use pre-cooked sausage crumbles to save extra time.
- Fill the muffin cups only three-quarters full to avoid overflow.
- Add a pinch of cinnamon for a warm fall flavor.
- Check them at 12 minutes to ensure they don’t overbake.
- Let them cool slightly before removing from the pan.
- Use a small cookie scoop for perfectly even muffins.
Ways to Switch It Up
- Try turkey sausage for a leaner protein option.
- Add a sprinkle of shredded cheddar cheese for a savory twist.
- Mix in a few mini chocolate chips for the kids.
- Use apple cider instead of water for a seasonal autumn treat.
- Swap the sausage for cooked bacon bits if you prefer.
Common Questions
Can I use regular pancake mix?
Yes, you can use any pancake mix you have. The high-protein version just keeps you full longer. The texture will remain the same regardless of the mix.
How do I prevent them from being dry?
Be careful not to overbake them in the oven. Also, make sure your batter is not too thick. Adding the egg helps keep them moist and tender.
Can I make these in a regular muffin tin?
You certainly can, but they will need longer to bake. Increase the time to about 20-22 minutes. The mini size is just easier for snacking.
I hope these mini muffins make your busy fall mornings a little brighter. They are such a simple way to show your family some love before the day starts. Happy cooking!
— Katie Wood
Ingredients
- 2 cups high -protein pancake mix
- 1.5 cups cold water or unsweetened almond milk
- 1/2 pound cooked breakfast sausage crumbles
- 1 large eg g
- 1 tablespoon maple syrup
- Non -stick cooking spray
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease a 24-cup mini muffin tin with non-stick spray.
- In a large mixing bowl, whisk together the high-protein pancake mix, egg, and water or milk until just combined.
- Stir in the cooked breakfast sausage crumbles and maple syrup.
- Distribute the batter evenly into the prepared mini muffin tin, filling each cup about three-quarters full.
- Bake for 12 to 15 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack.
