Description

Mornings can be chaotic, but that doesn’t mean breakfast has to suffer. These high-protein pancake sausage mini muffins are the ultimate grab-and-go solution. Fluffy pancakes, savory sausage, melty cheese, and a protein boost—all in one bite-sized package. Make a batch, freeze extras, and enjoy a ready-to-eat, satisfying breakfast any day of the week.

Ingredients

Scale

2 cups Kodiak Cakes Buttermilk Power Cakes Mix (or protein pancake mix)
1 lb ground sausage (mild, or spicy if preferred)
2 cups high-protein milk (dairy or plant-based)
2 large eggs
¼ cup pure maple syrup (or honey/agave)
1 cup shredded cheese (cheddar, pepper jack, or your favorite)
Nonstick cooking spray

Optional variations & add-ins:

2 tbsp everything bagel seasoning
¼ cup diced green chiles
½ tsp cinnamon with ½ cup diced apple
¾ cup cooked, crumbled bacon
Plant-based milk and cheese for dairy-free version

Instructions

Preheat & prep: Oven to 400°F (200°C). Spray a mini muffin tin generously with nonstick spray.
Cook sausage: Brown in a skillet over medium-high heat, breaking into small crumbles. Drain and cool slightly.
Mix batter: In a large bowl, combine pancake mix, cooled sausage, milk, eggs, maple syrup, and cheese. Stir until just combined—lumps are fine.
Fill muffin tin: Scoop batter into muffin cups about ¾ full.
Bake: 12–15 minutes, until tops are golden and springy. Toothpick should come out clean.
Cool: Let rest in the tin for 5 minutes, then transfer to a wire rack.

Notes

Avoid dense muffins: Don’t overmix; a few lumps are perfect.
Freezing: Cool completely, flash freeze in a single layer, then store in a freezer bag for up to 3 months. Reheat in microwave 30–45 sec or oven at 350°F for 10 min.
Batter prep: Mix and bake immediately; don’t make it the night before.

Flavor variations: Everything Bagel, Southwest Fiesta, Apple Cinnamon, Bacon Cheddar, Dairy-Free Delight.

Nutrition

Calories: 220 Cal
Carbohydrates: 12g
Protein: 18g