Is it breakfast? Is it a snack? With these High Protein Sausage Pancake Muffins, it’s both! These delicious little gems pack a whopping 21 grams of protein per serving, fueling your family for busy days ahead. Picture biting into a warm, fluffy muffin that combines the savory goodness of sausage with the sweet hint of maple syrup. Perfect for meal prep or a special breakfast treat, you’ll want to whip these up every week!
High Protein Sausage Pancake Muffins
- Total Time: 35 minutes
- Yield: 10 muffins 1x
- Diet: Protein-rich
Description
Delicious muffins that combine savory sausage with sweet maple syrup, packing 21 grams of protein per serving.
Ingredients
- 1 lb ground breakfast sausage (turkey recommended)
- 2 eggs
- 1/2 cup milk
- 2 tbsp maple syrup
- 1 1/2 cups protein pancake mix
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F and prepare a muffin pan with liners.
- Brown and crumble sausage in a skillet over medium heat; drain excess grease.
- In a large bowl, whisk together eggs, milk, and maple syrup.
- Fold in pancake mix, cooked sausage, and cheddar cheese until just combined.
- Scoop batter into muffin pan, filling each slot about 3/4 full.
- Bake for 25 minutes or until a toothpick comes out clean.
Notes
These muffins can be stored in an airtight container in the fridge for up to five days or frozen for three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 80mg
Why These High Protein Sausage Pancake Muffins Are the Ultimate Family Choice
If you’ve ever juggled breakfast prep while trying to get the kids out the door, you’ll appreciate this recipe’s simplicity. Firstly, these muffins are a breeze to make, and secondly, they’re sure to please both picky eaters and hefty appetites alike. Imagine a dish that’s packed with protein, yet feels more like a treat than a healthy option—now that’s a win-win!
Ingredient Breakdown
Gather these ingredients for the ultimate breakfast experience:
- 1 lb ground breakfast sausage (I recommend turkey breakfast sausage for a lighter option or seasoned ground turkey for extra flavor)
- 2 eggs (the backbone of fluffiness)
- 1/2 cup milk (whole or 2% works wonders)
- 2 tbsp maple syrup (for that irresistible sweetness)
- 1 1/2 cups protein pancake mix (Kodiak Cakes is a family favorite)
- 1 cup shredded cheddar cheese (the melty goodness that brings it all together)
Step-by-Step Method
Let’s get cooking! Follow these steps to a perfect batch of muffins:
- Preheat your oven to 350F and grease or line 10 slots of a muffin pan with liners to ensure easy removal.
- Brown and crumble 1 lb ground breakfast sausage in a skillet over medium heat, making sure it cooks evenly. Drain excess grease from the pan once the sausage is done cooking—your muffins will be much healthier this way.
- Whisk together 2 eggs, 1/2 cup milk, and 2 tbsp maple syrup in a large bowl until combined. This is your wet mixture that will create the muffin’s soft texture.
- Fold in 1.5 cups pancake mix, the cooked ground breakfast sausage, and shredded cheddar cheese until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Scoop the batter into the prepared muffin pan slots, filling them about 3/4 full. This allows room to rise without overflowing.
- Place in the oven to bake at 350F for 25 minutes, or until a toothpick inserted into the center comes out clean. A little golden brown on top is a good sign!
Balanced Bites
These delightful muffins pack a nutritional punch! Each serving offers:
- Serving Size: 1 muffin
- Calories: 240
- Protein: 21 grams
- Carbohydrates: 18 grams
- Fat: 10 grams
- Fiber: 1 gram
With a balanced dose of protein and carbs, these muffins keep energy levels high while satisfying morning hunger pangs.
Perfect Pairings
Serve your muffins warm, perhaps with a drizzle of additional maple syrup or a smear of butter. Fresh fruit like sliced strawberries or a handful of berries adds a refreshing touch. They’re perfect for weekend brunch, packed lunches, or even a quick after-school snack.
How to Store It Right
You can keep these muffins fresh by storing them in an airtight container in the fridge for up to five days. For longer storage, freeze them for up to three months. To reheat, simply pop them in the microwave for 30 seconds or warm in the oven at 350F for about 10 minutes. A little trick: wrap them in a damp paper towel while microwaving to keep them moist!
Expert Tips
- Sausage Selection: Choose a flavorful sausage to elevate the whole muffin experience. Spicy Italian or apple-infused sausage can add an exciting twist!
- Cheese It Up: Experiment with different cheeses like pepper jack for a kick or mozzarella for a milder flavor.
- Mixing Method: Mix the wet and dry ingredients separately before combining for better texture.
- Serve Accordingly: Let muffins cool completely before refrigerating or freezing to prevent sogginess.
- Additions: Fold in some spinach or diced bell peppers for an easy way to sneak in more veggies!
Flavor Experiments
Feeling adventurous? Here are some fun variations you’ll want to try:
- Seasonal Twist: Add some pumpkin puree and pumpkin spice for a fall-inspired treat.
- Gourmet Variation: Toss in crumbled feta cheese and sun-dried tomatoes for a Mediterranean flair.
- Playful Option: Mix in chocolate chips for a sweet breakfast surprise that kids will adore.
Learn From My Mistakes
Like any kitchen endeavor, making muffins comes with its pitfalls. Here’s what to avoid:
- Dry Muffins: Overbaking can lead to dry muffins. Keep an eye on them in the last few minutes—set a timer!
- Soggy Bottoms: Not draining sausage well can lead to a soggy texture. Be diligent during the cooking process!
- Sticking Muffins: Skipping the liners can turn muffin removal into a disaster. Always use them or grease thoroughly!
- Overmixing: It’s tempting to mix until smooth, but overmixing can lead to dense muffins. Stir gently!
- Ingredient Swaps: Substituting the protein pancake mix without adjusting liquid amounts can throw off the ratios. Stick to what’s listed.
What to Do with Leftovers
Don’t let any muffins go to waste! Here are some ideas for using up leftovers:
- Breakfast Sandwich: Split a muffin in half and add a fried egg and avocado for a hearty breakfast sandwich.
- Muffin Crumbs: Crumble stale muffins on top of yogurt for a crunchy parfait.
- Savory Bake: Dice leftover muffins and toss them in a breakfast casserole with eggs and your choice of veggies.
Quick Questions
Can I make these muffins in advance? Absolutely! You can prep the batter the night before and store it in the fridge. Just bake them fresh in the morning!
How can I make these muffins vegetarian? Swap the sausage for a plant-based option or diced mushrooms for texture without loosing that hearty feel.
What’s the best way to reheat them? Microwaving them wrapped in a damp paper towel for about 30 seconds keeps them moist and warm.
Can I freeze these muffins? Yes! They freeze wonderfully. Just make sure to store them in an airtight bag or container to prevent freezer burn.
Now you’ve got a winner recipe in your back pocket! These High Protein Sausage Pancake Muffins are not just easy to make but also incredibly versatile, making them a perfect addition to any breakfast or snack time. Enjoy the delightful combination of flavors that will have your family’s taste buds singing!
