Breakfast just got a serious upgrade with these savory-sweet sausage pancake muffins! Imagine the cozy flavors of a hearty breakfast—fluffy pancakes, savory sausage, and gooey cheese—all baked into perfectly portable muffins. These little delights are quick to whip up and make busy mornings feel a little more indulgent.
Whether you’re meal-prepping for the week, need a grab-and-go breakfast, or want to impress with a weekend brunch, these muffins have you covered. Warm, satisfying, and endlessly customizable, they’re bound to become a favorite in your breakfast rotation.
Why You’ll Love This Recipe
1. Convenience: Enjoy a complete breakfast in handheld form—perfect for mornings on the move.
2. Simple to Make: A fuss-free recipe with pantry staples and minimal prep time.
3. Customizable: Tailor the mix-ins to suit your cravings—think bacon, veggies, or even a spicy kick!
4. Kid-Approved: Picky eaters love them, and little hands find them easy to handle.
Ingredients needed
• Pancake Mix: The backbone of the batter—use the “just add water” variety for ultimate ease.
• Milk: Ensures the batter reaches a smooth, pourable consistency.
• Eggs & Oil: Add richness and moisture to the muffins.
• Breakfast Sausage: Bold, savory protein that balances the sweetness of the pancake mix.
• Shredded Cheddar Cheese: Melts into the batter for a creamy, cheesy flavor.
• Fresh Herbs (Optional): Chives or parsley for a pop of color and subtle freshness.
Step-by-Step Instructions
1. Preheat: Set your oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease it generously.
2. Cook the Sausage: In a skillet over medium heat, cook the sausage until browned and crumbled. Drain excess grease and set aside.
3. Mix the Batter: In a large mixing bowl, whisk together pancake mix, milk, eggs, and oil until just combined. Be careful not to overmix.
4. Incorporate Add-Ins: Gently fold in half of the cooked sausage and all of the shredded cheese.
5. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full. Sprinkle the remaining sausage on top.
6. Bake: Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
7. Cool & Serve: Let the muffins cool for a few minutes before serving. They’re delicious on their own or with a drizzle of maple syrup!
Variations
• Bacon Lovers: Swap the sausage for crumbled, cooked bacon.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne to the batter.
• Veggie Boost: Stir in finely diced bell peppers, spinach, or shredded zucchini.
• Cheese Swap: Try mozzarella, pepper jack, or Swiss for a fun twist.
Storage Tips
• Refrigerator: Store cooled muffins in an airtight container for 3-4 days. Line with paper towels to absorb moisture.
• Freezer: Freeze in a single layer in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat: Wrap a muffin in a damp paper towel and microwave for 20-30 seconds for the best texture.
FAQs
1. Can I make these gluten-free?
Yes, substitute a gluten-free pancake mix for a celiac-friendly option.
2. Can I use pre-cooked sausage?
Absolutely! Pre-cooked sausage crumbles work well and save time.
3. What’s the best way to reheat them?
For the best results, microwave the muffins wrapped in a damp paper towel or heat them in a low oven to retain their texture.
The Goods
Sausage Pancake Muffins
We appreciate you taking the time to rate!
Recipes
- 1 pound breakfast sausage
- 2 cups pancake mix
- ⅔ cup milk
- 2 eggs
- 2 tablespoons vegetable oil
- 1 cup shredded cheddar cheese
- Fresh chives or parsley for garnish
Instructions
Preheat Oven:
- Set your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
Cook Sausage:
- In a skillet over medium heat, cook the sausage until browned and crumbled. Set aside to cool slightly.
Prepare Batter:
- In a large bowl, whisk together the pancake mix, milk, eggs, and vegetable oil until just combined. Fold in half of the cooked sausage and all of the shredded cheddar cheese.
Fill Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about ⅔ full. Sprinkle the remaining sausage on top of each muffin.
Bake:
- Place the muffin tin in the oven and bake for 15–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool & Serve:
- Let the muffins cool for a few minutes before serving. These muffins are delicious as-is, or with a pat of butter and a drizzle of maple syrup for a sweet-savory twist.
Leave a Reply