These High Protein Sausage Pancake Muffins are the perfect addition to your weekly meal prep for breakfast on the go. Reheat and serve with maple syrup for the perfect sweet and salty breakfast.
Make-ahead
Minimal prep
You’ll Learn: How to make regular and mini sized muffins
Worth It: It’s a satisfying, protein-forward option that actually keeps you full
Bonus: Freezer-friendly leftovers that rehead easily in an air fryer or toaster oven
Why You’ll Love This Recipe
- Muffins that keep you energized – I love a baked good in the morning, but so often they aren’t filling enough for a whole breakfast. These muffins are the best of both worlds because you get a baked good that will actually keep you full! The whole family will love them.
- High protein on the go – These muffins have over 20 grams of protein per serving for the easiest breakfast or snack you can take on the go on busy mornings. It’s a homemade, high protein twist on the McDonald’s McGriddle!
- Perfect for meal prep – This easy muffin recipe is amazing to whip up during your meal prep. It’s made with simple ingredients for an easy breakfast. If it’s a family favorite, you can easily make a double batch to have a bunch of muffins on hand.
Serving Suggestions
The best part about this sausage pancake muffins recipe is that they are so satiating with over 20 grams of protein. Grab two on your way to work and you will feel so satisfied! If you’re looking for the perfect way to complement your muffin, make this cold brew or an iced shaken espresso to go with it!
If you are looking for another great high protein breakfast, try these protein banana bread, high protein overnight oats or greek yogurt waffles!
Ingredients
- Ground breakfast sausage – you can use any breakfast sausage you would like. Chicken sausage, pork sausage or beef sausage would work
- Eggs – eggs are a great way to add some protein and bind your muffins together
- Milk – use your preferred milk for this muffin recipe
- Maple syrup – the maple syrup adds the perfect amount of sweetness to your sausage pancake muffins
- Protein pancake mix – make your muffins with your favorite protein pancake mix
- Shredded cheddar cheese – you can use pre-shredded cheddar cheese or shred your own
Ingredient substitutions
You can make these pancake sausage muffins dairy free by using almond milk or coconut milk and substituting dairy-free cheese. Make sure your pancake mix is dairy free as well! I kept it simple with boxed pancake mix, but you can absolutely make homemade pancake batter.
If you are using fully cooked sausage links such as maple sausage for some added maple flavor, you don’t need to brown in the pan as long. Cook long enough to make sure they are defrosted, then cut into small pieces to add to your muffins.
I love the savory combination with the cheese and sausage, but you can sweeten it up with some vanilla extract in your batter or additional maple syrup on top.
You can make mini muffins instead! In mini muffin pans, scoop some batter and bake. Watch closely because your mini sausage pancake muffins will not need to cook as long in the mini muffin tin. Begin checking at 12-15 minutes and make sure the center of each muffin is cooked through.
How to make
Step 1: Brown Sausage
Preheat oven to 350F and grease with butter, avocado oil or nonstick cooking spray, or line 10 slots of a muffin pan with muffin cups.
Brown and crumble 1 lb ground breakfast sausage in a skillet over medium heat (Image 1). Stir sausage then drain excess grease from the pan or use a paper towel to soak it up once the sausage is done cooking.
Step 2: Combine the Pancake mix
Whisk together 2 eggs, 1/2 cup milk and 2 tbsp maple syrup (Image 2). Fold in 1.5 cups of pancake mix (Image 3) until a smooth batter forms, the cooked ground breakfast sausage and shredded cheddar cheese (Image 4).
Step 3: Bake and enjoy
Pour pancake mix into the 10 muffin pan slots (Image 5). Place in the preheated oven to bake at 350F for 25 minutes (Image 6).
Storage, reheating and freezing
Allow the muffins to cool completely and then transfer any leftovers to an airtight container in the fridge. Store in the refrigerator for up to 5 days. Reheat in the toaster, toaster oven or air fryer.
Since they are a huge hit, I like to make a big batch of these sausage pancake muffins so I can freeze the extras for easy breakfasts in the future! Defrost and place on a cookie sheet to reheat in the oven.
Check out these other Breakfast meal prep ideas
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
High Protein Sausage Pancake Muffins
Ingredients
- 1 lb ground breakfast sausage I like turkey breakfast sausage or seasoned ground turkey
- 2 eggs
- 1/2 cup milk
- 2 tbsp maple syrup
- 1 1/2 cups protein pancake mix I like Kodiak Cakes
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350F and grease or line 10 slots of a muffin pan with liners.
- Brown and crumble 1 lb ground breakfast sausage in a skillet over medium heat. Drain excess grease from the pan once the sausage is done cooking.
- Whisk together 2 eggs, 1/2 cup milk and 2 tbsp maple syrup. Fold in 1.5 cups pancake mix, the cooked ground breakfast sausage and shredded cheddar cheese.
- Scoop batter into the 10 muffin pan slots. Place in the oven to bake at 350F for 25 minutes.
Recipe Notes
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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