Description
These sweet and savory sausage pancake muffins are packed with 11 grams of protein each. Ready in 30 minutes, they’re the perfect grab-and-go breakfast or snack—like a healthier homemade McGriddle.
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
Instructions
- Preheat the oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
- In a large bowl, whisk together eggs, milk, and maple syrup.
- Stir in the pancake mix, spinach, sausage, cheddar cheese, salt, and black pepper until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20 minutes or until the muffins are set and golden.
- Cool slightly before serving or refrigerate/freeze for later.
Notes
Swap in turkey or chicken sausage for variety.
Omit spinach or use bell peppers or scallions instead.
Add spices like smoked paprika or cayenne for more flavor.
Freeze cooled muffins for up to a month; reheat before serving.
Use mini muffin tins for bite-sized versions—bake 12–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 3g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 70mg