Sausage Pancake Muffins are sweet and savory with 11 grams of protein per muffin! Ready in 30 minutes for an easy grab-and-go breakfast or snack and perfect for meal prep.
This year seems to be all about high protein recipes and I have one more for you. Kids will eat anything in the form of muffins and this one is extra special because it has more protein. It’s like McDonald’s McGriddle but much healthier!
These sausage pancake muffins really nail the flavor of a breakfast sandwich in a soft, delicious muffin. They’re easy to whip up and were such a hit, my dog Karma couldn’t get enough either!
Why You’ll Love This Recipe
- High in protein: Two muffins contain 22 grams of protein thanks to protein pancake mix, eggs, and sausage.
- Convenient: Portable, quick, and filling.
- Kids love these: They’re delicious! Plus fun and easy to make.
- Versatile: Have fun swapping the sausage for bacon, ham, or a medley of diced veggies.
Ingredients for Sausage Pancake Muffins
I made these McGriddle muffins with just 9 simple ingredients, though you can adjust based on what you add.
- Eggs: #1 breakfast protein that binds ingredients together.
- Milk: I recommend to use whole milk for more moist muffins, but I also tried them with almond milk.
- Maple syrup: We’re replicating the McGriddle’s signature syrup-injected pancake.
- Pancake mix: I used Kodiak pancake mix for extra protein but you can use any other brand or regular mix.
- Spinach: Adds a boost of vitamins and fiber, also one of my favorite veggies to sneak into muffins.
- Cooked sausage: I use pre-cooked chicken sausage. See more tips below.
- Cheddar cheese: Grated cheddar really lets the sausage shine, but I think Swiss or Havarti would be delicious too.
- Seasoning: A dash of salt and pepper to taste.
How to Make Sausage Pancake Muffins
Here’s a quick overview of how to make these muffins. All you’ll need is one bowl and a muffin tin.
Set your oven to 400 F and line your muffin tin with parchment paper liners. Then set it aside.
- Make the batter: In a large bowl, mix eggs, milk, maple syrup, pancake mix, salt, and pepper until smooth.
- Add meat and veggies: Toss in the spinach, sausage, and cheese, then stir with a spatula to combine.
- Bake: Pour batter evenly between muffin pan openings. Bake for 10 minutes at 400 F, then reduce heat to 375 F and bake for 10 more minutes. Make sure not to overbake.
- Serve: Once they are done, take them out of the oven and enjoy!
Recipe Tip
You can drizzle more maple syrup over top or spread them with butter.
What Is the Best Sausage to Use?
If you want the classic flavor use fresh breakfast sausage, just remove it from the casing and saute. It will add more fat to the muffins but also make them more moist.
Or you can use pre-cooked sausage and chop it, that’s what I did. Chicken sausage or turkey sausage is a healthier option, although it does make the muffins less rich and indulgent.
Tips for Best Results
Here are some tips straight from my kitchen to yours.
- If you like sweet and savory combo: Use 1/4 cup maple syrup. I found two tablespoons plenty.
- If you want original experience: Buy fresh sausage, remove it from the casing and saute it in a skillet until cooked through.
- Don’t over bake: Ovens and muffin tins vary. If overbaked, the muffins will be dry so be sure to remove them from the oven as soon as a toothpick comes out clean.
- About pancake mix: If you can’t find Kodiak brand, you can use any other whole grain pancake mix or I think any mix. Just note that it will have less protein. I think gluten-free mix will work too.
How to Store and Reheat
Store: These pancake and sausage muffins can be stored in an airtight container and in the fridge for up to 5 days. Here’s how to store muffins so they stay fresh.
Freeze: Here’s how to freeze muffins for up to 3 months. It’s important to let them cool completely before transferring to the freezer so they don’t become soggy.
FAQs
Yes! Make McGriddle bites by baking them for 10-12 minutes at 375 F.
Yes, you can use up to 1 pound of sausage. I would skip the spinach then so cups do not overflow.
You can add scrambled eggs like cottage cheese scrambled eggs, diced bell pepper or onion, cooked bacon or ham, or spices like chives or paprika.
More High Protein Breakfast Recipes
Sausage Pancake Muffins
Equipment
Ingredients
- 3 large eggs
- 1 1/4 cups milk
- 2 tablespoons maple syrup
- 2 cups Kodiak pancake mix
- 1 cup spinach chopped
- 1 cup any cooked sausage chopped or sauteed
- 3/4 cup cheddar cheese grated
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 400 F and line muffin tin with parchment paper liners. Set aside.
- In a large bowl, add eggs, milk, maple syrup, pancake mix, salt and pepper. Whisk well.
- Add spinach, sausage and cheese. Stir with spatula to combine.
- Divide batter evenly between openings of a muffin pan. Bake for 10 minutes, then reduce heat to 375 F and bake for another 10 minutes or until toothpick inserted in the middle of center comes out clean. Don't overbake.
- Remove from the oven and enjoy.
Video
Notes
- Store: Refrigerate in an airtight container for up to 3-5 days.
- Freeze: Cook and cool. Transfer in an airtight container with a lid and freeze for up to 3 months.
Hello! I can’t wait to try making these!
Is it possible to omit the cheese to lower the fat, or is it a necessary element of the recipe?
Thanks!
Sorry for late reply, we have a power outage. Yes, you can omit the cheese and I’ve done so. I recommend to add 3-4 tablespoons of olive oil or avocado oil to avoid dry muffins because cheese does make them more moist.
This is a great high protein option! However, my muffins stuck to the paper very badly. How do I avoid this? I baked as directed.
So happy to hear you love the muffins! You need to buy parchment paper muffin liners, not just paper muffin liners.
Same. I think next time I’ll just oil the pan.