Name: Sausage Pancake Muffins (High Protein)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 large eggs; 1¼ cups milk; 2 tablespoons maple syrup; 2 cups Kodiak buttermilk pancake mix; 1 cup chopped spinach; 1 cup cooked sausage, chopped; ¾ cup grated cheddar cheese; ¼ teaspoon salt; ½ teaspoon ground black pepper

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I whipped up these sweet‑and‑savory Sausage Pancake Muffins that pack a punch with 11 grams of protein each. They’re ready in just 30 minutes, and they make a perfect grab‑and‑go breakfast or snack—and honestly, they remind me of a healthier McDonald’s

Sausage Pancake Muffins (High Protein)

Why I’ll Love This Recipe

I love this recipe because it’s both protein‑packed and convenient for meal prep. I can make a batch quickly, and they taste like a homemade version of a fast‑food favorite—but much healthier. They’re also kid‑friendly, versatile, and freeze really well.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 large eggs
1¼ cups milk
2 tablespoons maple syrup
2 cups Kodiak buttermilk pancake mix
1 cup spinach, chopped
1 cup cooked sausage, chopped or sautéed
¾ cup grated cheddar cheese
¼ teaspoon salt
½ teaspoon ground black pepper

Directions

I preheat the oven and prepare a muffin tin with liners.
I whisk together the eggs, milk, and maple syrup in a bowl.
I stir in the Kodiak pancake mix, chopped spinach, cooked sausage, grated cheddar, salt, and black pepper—mixing just until combined.
I divide the batter evenly among the prepared muffin cups.
I bake for about 20 minutes until the muffins are set and golden.
I let them cool slightly before serving—or pop them in the fridge for later.

Servings and timing

I get 12 muffins from this recipe. It takes me 10 minutes to prep and about 20 minutes to bake—a total of around 30 minutes.

Variations

I sometimes swap in different proteins—like cooked turkey sausage or diced chicken sausage.
I mix in other vegetables, such as bell peppers or scallions, in place of or alongside the spinach.
To switch up the flavor, I’ll add spices like smoked paprika or a pinch of cayenne.
For a breakfast twist, I occasionally stir in chopped bacon or swap the cheddar for pepper jack.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I pop them in the microwave for about 30 seconds or warm them in the oven until heated through. They also freeze great—just thaw and reheat when I’m ready to eat.

FAQs

1. How do I make them ahead for freezing?

I cool the muffins completely, then freeze them on a baking sheet individually before transferring to a zip‑top bag or container. When I want one, I thaw it briefly on the counter and reheat in the microwave or oven.

2. Can I use a different pancake mix?

I can swap out Kodiak for any pancake mix—in fact, any protein‑focused or whole grain mix works. Just know the protein content may vary accordingly.

3. Can I omit the spinach?

Yes—I can omit the spinach or replace it with diced veggies like bell peppers or onions. It won’t change the texture much, just the flavor and nutrition.

4. Will these work in a mini muffin tin?

Sure! I can use a mini muffin tin; they’ll take less time to bake—around 12–15 minutes. I’ll keep an eye on them so they don’t overbake.

5. Can I double the recipe?

Absolutely—I often double it for meal prep. I just bake in two muffin tins, and they all fit in my 30‑minute timeframe if the oven can hold them both.

Conclusion

I love making these Sausage Pancake Muffins because they’re quick, protein‑rich, and endlessly adaptable. Whether I’m planning breakfasts for the week or need a convenient snack, they deliver that savory‑sweet satisfaction—and they freeze well, too. I can’t wait for you to try them and make them your own!