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High-Protein Pancake Sausage Mini Muffins golden brown in a mini muffin tin fresh from the oven with visible sausage and cheese

High-Protein Pancake Sausage Mini Muffins

Bite-sized mini muffins combining fluffy maple pancake batter with savory browned sausage and melted cheese. 8 grams of protein per muffin, ready in 25 minutes, and perfect for meal prep or freezer storage.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 mini muffins
Course: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Kodiak pancake mix or other high-protein pancake mix
  • 1 lb ground sausage browned and crumbled, cooled slightly before adding to batter
  • 2 cups milk Fairlife recommended for extra protein
  • 2 eggs
  • 1/4 cup maple syrup pure maple syrup recommended
  • 1 cup shredded cheese cheddar or Colby jack

Equipment

  • 24-cup mini muffin tin
  • Large mixing bowl
  • Whisk
  • Small ladle or spoon
  • Wire cooling rack

Method
 

  1. Preheat oven to 400 degrees F. Generously grease a 24-cup mini muffin tin with cooking spray, coating the sides and edges of each cup thoroughly.
  2. In a large mixing bowl, whisk together pancake mix, milk, eggs, and maple syrup until smooth with no dry lumps. Batter will be slightly thicker than regular pancake batter.
  3. Fold in browned crumbled sausage and shredded cheese until evenly distributed. Make sure sausage has cooled slightly before folding in to avoid scrambling the eggs.
  4. Fill each greased muffin cup about 3/4 full using a small ladle or spoon. Do not overfill or batter will puff over the edges.
  5. Bake for 15 minutes until tops are golden brown and muffins feel firm when lightly pressed. A toothpick inserted in the center should come out clean.
  6. Let muffins cool in the tin for 3 to 5 minutes before transferring to a wire rack. Serve warm or cool completely before storing.

Notes

Grease the muffin tin generously to prevent sticking. Cool sausage slightly before adding to batter. Do not overfill cups. Freeze individually on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat from frozen in microwave 20 to 30 seconds or in 350 degree F oven for 10 minutes.