High-Protein Sausage Pancake Muffins
Warm, savory muffins filled with sausage, cheddar, and spinach, perfect for a grab-and-go breakfast.
- Prep Time: 12 minutes
- Cook Time: 20 minutes
- Total Time: 32 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Protein-rich
Ingredients
Scale
- 3 large eggs
- 1 1/4 cups whole milk (or 2% if preferred)
- 2 tablespoons maple syrup (or honey)
- 2 cups Kodiak buttermilk pancake mix (or any protein pancake mix)
- 1 cup fresh spinach, finely chopped
- 1 cup cooked breakfast sausage, chopped
- 3/4 cup sharp cheddar cheese, freshly grated
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with parchment paper liners and set aside.
- Whisk together eggs, whole milk, and maple syrup until smooth.
- Add pancake mix, salt, and black pepper; whisk until smooth.
- Fold in chopped spinach, sausage, and cheddar until just combined.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 10 minutes at 400°F; reduce temperature to 375°F and bake for an additional 8–10 minutes.
- Remove from oven, cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For a lower-fat option, you can use turkey or chicken sausage. Store in the fridge for up to 4 days or freeze for up to 3 months.
Find it online: https://www.mealbreeze.com/high-protein-sausage-pancake-muffins/