High-Protein Pancake Sausage Mini Muffins

I can’t wait to share this delightful recipe with you! You know those mornings when you want something hearty but don’t have time for a big sit-down breakfast? Well, I’ve got just the thing: High-Protein Pancake Sausage Mini Muffins. They’re not only easy to whip up but also a little power-packed bundle of deliciousness that will keep you energized throughout the day. I stumbled upon this recipe during a busy week when I was trying to fuel my family with nutritious, quick bites. And honestly, they disappeared faster than I could take pictures!

Why you’ll love this recipe

Let me paint you a picture: imagine waking up to the warm, savory aroma of freshly baked muffins, wafting through your home. Now, mix in the comforting notes of pancake sweetness alongside the heartiness of sausage and a gooey cheesy surprise in every bite – that’s what these muffins deliver! This recipe is simply the perfect marriage of flavors and textures.

Not only are these muffins incredibly satisfying, but they’re also loaded with protein, thanks to the Kodiak pancake mix and sausage—ideal for busy mornings or a post-workout snack. Did I mention they’re portable? You can pop one (or a few) in your bag for breakfast on the go. And here’s the kicker: they’re a hit with kids and adults alike, making breakfast feel festive, even on the most hectic days. Let’s just say, you won’t be able to keep these on the kitchen counter for long!

Gather these ingredients

• 2 cups Kodiak pancake mix (or other protein pancake mix): This is the base for our muffins, delivering that classic fluffy texture you crave. If you don’t have Kodiak on hand, feel free to swap with any high-protein pancake mix you love – just keep an eye on the liquid ratios, as different brands can vary!

• 1 lb ground sausage, browned and crumbled: I typically opt for a savory breakfast sausage, but feel free to experiment with flavors or even use turkey sausage for a leaner alternative. Just make sure it’s nicely browned to bring out that rich flavor.

• 2 cups milk (try Fairlife for extra protein): Rich, creamy milk helps bind everything together. Fairlife is my go-to for that extra protein kick, but any milk will work just fine – go with almond or oat milk if you’re looking for non-dairy options!

• 2 eggs: These add moisture and structure, making your muffins beautifully fluffy. If you’re egg-free, consider using flaxseed meal mixed with water or a commercial egg replacer.

• ¼ cup maple syrup: A touch of natural sweetness to complement the savory sausage. If you’re feeling adventurous, try substituting honey or agave syrup!

• 1 cup shredded cheese (cheddar or Colby jack): Cheese makes everything better! I love sharp cheddar for the punch it adds, but you can swap it for something milder or even try pepper jack for a little heat.

Preparing High-Protein Pancake Sausage Mini Muffins

1. Preheat your oven to 400°F (200°C). You want it nice and hot to get those muffins puffing up beautifully!
2. Grease your mini muffin tin generously with cooking spray. This is your first line of defense against sticking, and we don’t want any muffin casualties!
3. In a large bowl, whisk together the pancake mix, milk, eggs, and maple syrup until you have a smooth batter. No lumps, please! This will ensure a delightful texture.
4. Now, gently fold in the browned sausage and shredded cheese. Here’s a tip: don’t overmix! Just mix until you see those delicious chunks of sausage and cheese peeking out.
5. Next, fill each muffin cup about ¾ full with the batter. Pro tip: use a cookie scoop for equal portions—it makes life easier!
6. Bake them in the preheated oven for about 15 minutes, or until they’re golden brown and firm to the touch. You’ll know they’re ready when a toothpick inserted comes out clean.
7. Allow them to cool in the tin for a few minutes before transferring to a wire rack. Trust me, waiting just a tad will enhance their flavor!

Best way to enjoy it

Now, how should you savor these delightful muffins? Honestly, they’re fabulous on their own! But if you want to jazz things up, serve them warm with a drizzle of extra maple syrup or a dollop of Greek yogurt on the side. Pair these bites with fresh fruit or a light salad for a balanced breakfast or brunch. If you’re feeling adventurous, consider adding hot sauce or even a sprinkle of extra cheese on top—because, let’s face it, more cheese is always a good idea!

How to store and freeze

Got leftovers? No problem! Allow your muffins to cool completely before storing them in an airtight container; they’ll keep in the fridge for about five days. For longer storage, these little gems freeze beautifully! Simply pop them in a freezer-safe bag or container, and they’ll stay fresh for up to 3 months. Just reheat in the oven or microwave until warmed through, and you’re good to go!

Extra tips and advice

• Cooked sausage chunks can be customized: Use spicy or herbed sausage for an added flavor punch!
• If you’re short on time, prep the sausage the night before. Just reheat it before mixing it into the batter.
• If dietary restrictions come into play, going gluten-free is a breeze with the right pancake mix!

Creative Twists

Looking to elevate your muffin game? Here are a few ideas:

• Veggie boost: Sneak in some finely chopped spinach or bell peppers for added nutrients.
• Sweet & savory: Try adding a handful of blueberries or chocolate chips to the batter for a unique twist on flavor.
• Are you a fan of international flavors? Swap in chorizo or Italian sausage for a different punch altogether!

Ingredients

• 2 cups Kodiak pancake mix (or other protein pancake mix)
• 1 lb ground sausage, browned and crumbled
• 2 cups milk (try Fairlife for extra protein)
• 2 eggs
• ¼ cup maple syrup
• 1 cup shredded cheese (cheddar or Colby jack)

Directions to follow

1. Preheat oven to 400°F (200°C).
2. Spray a mini muffin tin well.
3. In a bowl, whisk pancake mix, milk, eggs, and syrup until smooth.
4. Fold in cooked sausage and shredded cheese.
5. Fill each muffin cup ¾ full with batter.
6. Bake for 15 minutes or until golden and firm.
7. Cool a few minutes before serving or storing.

Your questions answered

How long do these muffins last?
Stored properly, they last up to 5 days in the fridge and 3 months in the freezer.

Can I use a regular muffin tin?
Absolutely! Just adjust your baking time slightly; larger muffins may need 2-3 additional minutes.

What can I pair with these muffins?
Fresh fruit, yogurt, or even a light salad makes for perfect accompaniments.

Can I make them vegetarian?
Yes! Swap sausage for crumbled tempeh or a veggie sausage alternative, and you’re golden!

How do I reheat frozen muffins?
Bake at 350°F (175°C) for about 10-15 minutes, or microwave them for 30-60 seconds until heated through.

These mini muffins aren’t just tasty; they’re a testament to the beauty and versatility of cooking with protein-rich ingredients. Grab yourself a big batch, and watch how quickly they disappear. I can’t wait to hear how yours turn out! Happy cooking!

Print Recipe

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High-Protein Pancake Sausage Mini Muffins

Cooking Method: Baking, Mixing Courses: Breakfast, Brunch, Snack Recipe Keys: C Comfort Food Dairy High Protein Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time Cook Time Rest Time Total Time 30 hrs

Cooking Temp: 400  C Servings: 12 Estimated Cost: $ 10 Calories: 150

Best Season: Suitable throughout the year

Description

These High-Protein Pancake Sausage Mini Muffins are a deliciously hearty option for busy mornings, combining classic pancake flavors with savory sausage and cheesy goodness.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 2 cups Kodiak pancake mix (or other protein pancake mix)
• 1 lb ground sausage (browned and crumbled)
• 2 cups milk (try Fairlife for extra protein)
• 2 units eggs (for moisture and structure)
• ¼ cup maple syrup (for natural sweetness)
• 1 cup shredded cheese (cheddar or Colby jack)

Instructions

Baking the Muffins

1. Preheat Oven

   Preheat your oven to 400°F (200°C).
   A hot oven is crucial for puffing up the muffins.
   Mark as complete

2. Prepare Muffin Tin

   Grease a mini muffin tin generously with cooking spray.
   This prevents sticking.
   Mark as complete

3. Mix Wet Ingredients

   In a large bowl, whisk together the pancake mix, milk, eggs, and maple syrup until smooth.
   Ensure there are no lumps.
   Mark as complete

4. Add Sausage and Cheese

   Gently fold in the browned sausage and shredded cheese.
   Do not overmix.
   Mark as complete

5. Fill Muffin Cups

   Fill each muffin cup about ¾ full with batter.
   Use a cookie scoop for equal portions.
   Mark as complete

6. Bake

   Bake for about 15 minutes or until golden brown and firm to the touch.
   A toothpick inserted should come out clean.
   Mark as complete

7. Cool

   Allow to cool in the tin for a few minutes before transferring to a wire rack.
   This enhances their flavor.
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 3g15%

Trans Fat 0g

Cholesterol 60mg20%

Sodium 300mg13%

Potassium 200mg6%

Total Carbohydrate 12g4%

Dietary Fiber 1g4%

Sugars 2g

Protein 10g20%

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Vitamin A 200 IU

Vitamin C 0 mg

Calcium 150 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0.2 mg

Riboflavin 0.1 mg

Niacin 0.5 mg

Vitamin B6 0.1 mg

Folate 10 mcg

Vitamin B12 0.5 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 150 mg

Iodine 0 mcg

Magnesium 15 mg

Zinc 1 mg

Selenium 15 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Great for meal prep – freeze leftovers for later enjoyment!

Keywords: High-Protein, Pancake, Sausage, Muffins, Breakfast