High-Protein Pancake Sausage Mini Muffins
A delightful twist on traditional breakfast foods that bring together the tasty flavours of pancakes and sausage in a fun, bite-sized form.
Servings: 12 muffins
Calories: 150kcal
Ingredients
Batter Ingredients
- 240 g Kodiak pancake mix (or other protein pancake mix)
- 480 ml milk (try Fairlife for extra protein)
- 2 large eggs
- 60 ml maple syrup
Filling Ingredients
- 450 g ground sausage, browned and crumbled
- 110 g shredded cheese (cheddar or Colby jack)
Instructions
Preparation
- Preheat your oven to 200°C (400°F) and spray a mini muffin tin well with cooking spray.
- In a large mixing bowl, whisk together the pancake mix, milk, eggs, and maple syrup until smooth.
- Gently fold in the cooked and crumbled sausage along with the shredded cheese.
- Fill each muffin cup about ¾ full with the batter.
Baking
- Bake in the preheated oven for about 15 minutes or until golden brown and firm.
- Allow them to cool for a few minutes before serving or storing.
Notes
These mini muffins can be made ahead and stored in an airtight container in the fridge for a week or frozen for up to three months. Add chopped veggies for extra nutrition and try different cheese varieties for flavor.