Why You’ll Love This Recipe
These mini muffins combine the nostalgic flavors of pancakes, sausage, and maple syrup with the modern twist of high-protein ingredients. They’re easy to make, freezer-friendly, and great for meal prep. The balance of sweet and savory flavors makes them a hit with both kids and adults. Plus, you can enjoy the taste of a hearty breakfast in a perfectly portable form.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups Kodiak pancake mix (or other protein pancake mix)
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1 lb ground sausage, browned and crumbled
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2 cups milk (try Fairlife for extra protein)
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2 eggs
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¼ cup maple syrup
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1 cup shredded cheese (cheddar or Colby jack)
Directions
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Preheat oven to 400°F (200°C) and grease a mini muffin tin.
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In a mixing bowl, whisk together the pancake mix, milk, eggs, and maple syrup until smooth.
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Fold in the browned sausage and shredded cheese.
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Divide the batter evenly into muffin cups, filling each about three-quarters full.
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Bake for 15 minutes, or until muffins are golden brown and set.
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Allow to cool slightly before serving or storing.
Servings and timing
This recipe makes about 36 mini muffins. The total time required is around 25 minutes, with 10 minutes of prep and 15 minutes of baking.
Variations
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Swap cheddar for pepper jack cheese for a spicier kick.
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Use turkey sausage or chicken sausage for a lighter option.
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Add chopped spinach, bell peppers, or onions for extra nutrition.
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Replace maple syrup with honey for a different sweetness.
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Make them gluten-free by using a certified gluten-free protein pancake mix.
Storage/Reheating
Store muffins in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a resealable bag for up to 2 months. To reheat, microwave for 20–30 seconds if refrigerated, or about 1 minute if frozen. You can also warm them in the oven at 350°F (175°C) for 5–7 minutes to bring back their fresh-from-the-oven texture.
FAQs
Can I make these muffins ahead of time?
Yes, they’re perfect for meal prep and can be stored in the fridge or freezer for quick breakfasts.
Do I have to use Kodiak mix?
No, any protein pancake mix works well. Regular pancake mix can also be used, but the protein content will be lower.
Can I make these in a regular muffin tin?
Yes, but you’ll need to adjust the baking time to about 20–22 minutes.
Are these muffins kid-friendly?
Absolutely! Kids love the mini size and familiar pancake-and-sausage flavor combo.
Can I leave out the cheese?
Yes, but the muffins will be less rich and savory. You can substitute with dairy-free cheese if preferred.
Can I make them dairy-free?
Yes, use almond or oat milk and a dairy-free cheese alternative.
How do I prevent them from sticking to the muffin tin?
Make sure to spray the tin well or use mini muffin liners for easy removal.
Can I add vegetables?
Yes, finely chopped veggies like bell peppers, spinach, or onions work great and add nutrition.
Are these muffins sweet or savory?
They’re a delicious balance of both—sweet from the maple syrup and savory from the sausage and cheese.
Can I double the recipe?
Yes, this recipe doubles easily if you want a larger batch for freezing or sharing.
Conclusion
High-protein pancake sausage mini muffins are the ultimate solution for busy mornings. They deliver the comfort of a classic pancake-and-sausage breakfast in a protein-packed, bite-sized form. With their versatility, freezer-friendliness, and delicious flavor balance, these little muffins are bound to become a family favorite.
Print
High-Protein Pancake Sausage Mini Muffins
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 36 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These high-protein pancake sausage mini muffins combine the cozy flavors of a traditional breakfast in a convenient, portable form. Made with protein pancake mix, sausage, cheese, and a touch of maple syrup, they’re perfect for meal prep, busy mornings, or savory snacking.
Ingredients
2 cups Kodiak pancake mix (or other protein pancake mix)
1 lb ground sausage, browned and crumbled
2 cups milk (preferably Fairlife for extra protein)
2 eggs
¼ cup maple syrup
1 cup shredded cheese (cheddar or Colby jack)
Instructions
- Preheat oven to 400°F (200°C) and grease a mini muffin tin.
- In a mixing bowl, whisk together the pancake mix, milk, eggs, and maple syrup until smooth.
- Fold in the browned sausage and shredded cheese.
- Divide the batter evenly into muffin cups, filling each about three-quarters full.
- Bake for 15 minutes, or until muffins are golden brown and set.
- Allow to cool slightly before serving or storing.
Notes
Use turkey or chicken sausage for a lighter option.
Try adding chopped vegetables like spinach, bell peppers, or onions for added nutrition.
Use mini muffin liners or spray the tin well to prevent sticking.
Swap maple syrup with honey for a different flavor.
Store in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 3 mini muffins
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
