Protein Pancake Sausage Muffins
Servings: 48 mini muffins
Ingredients
- 1 lb cooked breakfast sausage or turkey sausage
- 2 cups pancake mix regular, gluten-free, or protein mix
- 1 ½ cups milk or dairy-free milk
- 2 large eggs
- 1 tbsp melted butter or dairy-free butter
- 1 cup cheddar cheese sub dairy free
- ¼ cup maple syrup
Instructions
- Preheat the oven to 375°F. Lightly grease a 12-cup standard muffin pan or enough mini muffin pans for 48 muffins.
- In a large bowl, whisk together the milk, eggs, melted butter, and maple syrup. Add the pancake mix and stir just until combined; a few small lumps are fine. Fold in the cooked, crumbled sausage and cheddar cheese.
- Divide the batter among the prepared muffin cups, filling each about three-quarters full. If baking in batches, refrigerate the remaining batter between batches.
- Bake standard muffins for 18 to 20 minutes or mini muffins for 10 to 12 minutes, until lightly golden and a toothpick inserted into the center comes out without wet batter.
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with additional maple syrup, if desired.
Nutrition
Calories: 74kcal | Carbohydrates: 4g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 133mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 86IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 0.3mg