It is 7am on a busy school morning. You need a breakfast that is fast and filling. These high protein sausage pancake muffins are the perfect solution for your family.
They smell like a cozy autumn weekend. The sweet maple pairs perfectly with savory sausage. You will love how they make your kitchen feel warm and inviting. Breakfast is officially sorted for the whole week.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy parents. You get all the flavor of a big breakfast in one bite. They are budget-friendly and use simple pantry staples. Even the pickiest eaters will ask for seconds.
Each muffin delivers a powerful protein punch. They keep you feeling full and energized all morning long. This is the ultimate healthy reset for your morning routine. You can grab them and go as you head out the door.
Simple Cooking Method
Making these is much easier than flipping pancakes. You just whisk the batter and bake them all at once. There is minimal cleanup involved which we all love. Even a beginner cook can master this recipe today.
The Greek yogurt keeps the texture incredibly tender. Using a muffin tin ensures every portion is exactly the same. No more standing over a hot stove for an hour. Just pop them in and set your timer.
Simple Ingredients
These muffins use basic ingredients you likely have right now.
- 2 cups high-protein pancake mix
- 1 cup liquid egg whites
- 1/2 cup non-fat plain Greek yogurt
- 1/2 cup skim milk
- 1 cup fully cooked breakfast sausage crumbles
- 2 tablespoons sugar-free maple syrup
Step-by-Step Directions
- Preheat the oven to 350°F (175°C) and coat a 12-cup muffin tin with non-stick cooking spray.
- In a large mixing bowl, whisk together the pancake mix, liquid egg whites, Greek yogurt, skim milk, and sugar-free maple syrup until the batter is smooth.
- Gently fold the cooked sausage crumbles into the batter using a spatula.
- Distribute the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 18 to 20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove the tin from the oven and allow the muffins to rest for 5 minutes before transferring to a cooling rack.
- Serve immediately or store in an airtight container for up to 5 days.
Best Ways to Enjoy It
Serve these muffins warm with a little extra syrup. They pair beautifully with a bowl of fresh seasonal berries. Pack them in lunchboxes for a fun midday protein snack. You can even enjoy them cold for a quick bite.
Pour a fresh cup of coffee and enjoy a quiet moment. These are great for a leisurely weekend brunch too. Set them out on a platter and watch them disappear fast. Your family will love this new breakfast tradition.
Storage & Reheating
Store your leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to five days. You can also freeze these muffins for up to three months. This makes your future mornings even easier.
To reheat, just microwave one muffin for thirty seconds. They come out light, fluffy, and perfectly warm. This is meal prep at its best for your busy life. You will never skip breakfast again with these ready.
Tips for Best Results
- Don’t overmix the batter to keep the muffins light and airy.
- Use a cookie scoop to fill the muffin cups evenly every time.
- Grease your muffin tin very well to prevent any sticking.
- Let the muffins rest for five minutes before removing from the tin.
- Swap the pork sausage for turkey sausage to lower the fat.
- Add a sprinkle of black pepper for a savory flavor boost.
- Use room temperature yogurt for the smoothest possible batter.
Ways to Switch It Up
- Add 1/4 cup of shredded cheddar cheese for extra richness.
- Stir in some finely chopped spinach for a hidden veggie boost.
- Use blueberry sausage crumbles for a sweet and salty twist.
- Top with a dash of cinnamon before baking for a fall aroma.
Common Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs if you prefer. This will change the protein and fat content slightly. Use about four large eggs to replace the one cup of whites.
Which high-protein pancake mix is best?
Any brand of high-protein mix will work well here. Choose your favorite one from the grocery store. They all provide a great base for these muffins.
I hope these muffins make your busy mornings feel a little more peaceful. They are such a joy to have ready in the fridge. Happy cooking!
— Katie Wood
Ingredients
- 2 cups high -protein pancake mix
- 1 cup liquid egg whites
- 1/2 cup non -fat plain Greek yogurt
- 1/2 cup skim milk
- 1 cup fully cooked breakfast sausage crumbles
- 2 tablespoons sugar -free maple syrup
Instructions
- Preheat the oven to 350°F (175°C) and coat a 12-cup muffin tin with non-stick cooking spray.
- In a large mixing bowl, whisk together the pancake mix, liquid egg whites, Greek yogurt, skim milk, and sugar-free maple syrup until the batter is smooth.
- Gently fold the cooked sausage crumbles into the batter using a spatula.
- Distribute the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
- Bake for 18 to 20 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove the tin from the oven and allow the muffins to rest for 5 minutes before transferring to a cooling rack.
- Serve immediately or store in an airtight container for up to 5 days.
