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Ultimate High-Protein Pancake Sausage Mini Muffins

A close-up of golden brown high-protein pancake sausage mini muffins, with one muffin cut open showing the savory sausage filling.

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Make your busy mornings simpler with these high-protein pancake sausage mini muffins. They combine the familiar flavor of pancakes and savory sausage into a convenient, bite-sized, freezer-friendly breakfast.

Ingredients

Scale
  • 1 cup protein pancake mix (like Kodiak Cakes)
  • 1/2 cup milk (dairy or non-dairy)
  • 1 large egg
  • 1 teaspoon maple syrup (optional, for slight sweetness)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup cooked breakfast sausage, crumbled
  • 1/4 cup shredded cheddar cheese (optional, for savory flavor)
  • Cooking spray

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray.
  2. In a medium bowl, whisk together the protein pancake mix, baking powder, and salt.
  3. Add the milk, egg, and maple syrup (if using) to the dry ingredients. Mix until just combined; do not overmix the batter.
  4. Gently fold in the crumbled cooked sausage and the shredded cheddar cheese, if you are including it.
  5. Spoon the batter evenly into the prepared mini muffin cups, filling each about two-thirds full.
  6. Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the mini muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  8. Serve warm, or store them for your meal prep breakfast needs.

Notes

  • For an extra protein boost, substitute half the milk with liquid egg whites.
  • These freeze well. Cool completely, place in a freezer-safe bag, and freeze for up to three months. Reheat directly from frozen in the microwave or oven.
  • If you prefer a sweeter muffin, add 1 tablespoon of sugar to the batter.
  • You can use turkey sausage, chicken sausage, or beef sausage based on your preference.

Nutrition