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High-protein pancake sausage mini muffins for a nutritious breakfast

High-Protein Pancake Sausage Mini Muffins

Delicious and nutritious bite-sized muffins that combine pancakes and sausage, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 muffins
Course: Breakfast, Brunch
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups Kodiak pancake mix (or any preferred protein pancake mix) Any protein pancake mix can be used.
  • 1 lb ground sausage, browned and crumbled Turkey sausage can be used as a lighter option.
  • 2 cups milk Fairlife offers extra protein!
  • 2 large eggs Can be replaced with flaxseed meal for a vegan option.
  • ¼ cup maple syrup Adjust to taste.
  • 1 cup shredded cheese Use cheddar or Colby jack.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and spray a mini muffin tin generously with cooking spray.
  2. In a large mixing bowl, whisk together the Kodiak pancake mix, milk, eggs, and maple syrup until smooth.
  3. Gently fold in the crumbled sausage and shredded cheese to maintain fluffiness.
  4. Pour the batter into the mini muffin cups until they are about ¾ full.
Baking
  1. Bake for approximately 15 minutes or until golden brown and firm to the touch.
  2. Allow to cool for a few minutes before serving or storing.

Notes

These muffins can be served warm with extra maple syrup or fruit preserves. Store them in an airtight container in the fridge for up to a week or freeze for up to three months. Reheat in the microwave or oven when ready to enjoy.