High-Protein Pancake Sausage Mini Muffins for Busy Mornings

Delicious High-Protein Pancake Sausage Mini Muffins are perfect for busy mornings, providing 8 grams of protein per muffin.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

2 cups Pancake Mix Opt for whole wheat for a healthier twist.
1 cup Milk Almond milk works well for a dairy-free option.
2 large Eggs Flax eggs can be used for a vegan version.
1 ¼ cup Honey or agave are great substitutes.
1 cup Cooked Sausage Turkey or plant-based sausage can be used.
1 cup Shredded Cheese Cheddar or mozzarella can be swapped.

Optional Add-Ins

1 cup Vegetables Fresh spinach or bell peppers for extra nutrients.
1 teaspoon Spices Garlic powder or Italian seasoning for extra flavor.

Equipment

Oven
Mini muffin tin
mixing bowl
whisk
spatula

Method

Step‑by‑Step Instructions

Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
In a large mixing bowl, combine the pancake mix, milk, eggs, and maple syrup. Whisk until smooth.
Gently fold in the cooked sausage and shredded cheese into the batter.
Spoon the muffin batter into each prepared muffin cup, filling them about ¾ full.
Bake for approximately 15 minutes or until golden brown and firm to the touch.
Let the muffins cool in the tin for a few minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 15gProtein: 8gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 210mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 200IUVitamin C: 1mgCalcium: 100mgIron: 0.5mg

Notes

These mini muffins are great for busy mornings and can be stored in an airtight container for up to 3 days. They can also be frozen for up to 3 months.

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