This recipe is made with pancake mix, cooked breakfast sausage, cheddar cheese, and maple syrup for easy bite-sized muffins you can dip in extra syrup.
WHY YOU'LL LOVE THIS RECIPE
The pancake batter bakes up soft and fluffy, the sausage adds savory flavor, and the maple syrup gives every bite that classic sweet-and-salty breakfast combo.
INGREDIENTS
This recipe mostly uses pantry staples. You'll need: Pancake mix, Water, Breakfast sausage, Cheddar cheese, and Maple syrup
Prepare the pancake batter according to the directions on the box using the pancake mix and water. Stir until the batter is just combined.
STEP 1: PREPARE THE PANCAKE BATTER
STEP 2: ADD THE SAUSAGE, CHEESE, AND SYRUP
Stir the cooked breakfast sausage, shredded cheddar cheese, and maple syrup into the pancake batter. Mix until everything is evenly combined.
STEP 3: FILL THE MINI MUFFIN PAN
Grease a mini muffin pan well with nonstick spray or butter. Pour or spoon the batter evenly into each cup.
STEP 4: BAKE UNTIL GOLDEN
Bake at 400°F for 12-15 minutes, or until the pancake sausage muffins are golden and cooked through.
STEP 5: SERVE WITH SYRUP
Let the muffins cool in the pan for a few minutes, then remove them carefully. Serve warm with extra maple syrup for dipping.
STORAGE TIPS
Store the muffins in an airtight container in the refrigerator for up to 4 days. Or, freeze the muffins on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months.
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