Description

Sunday Brunch Nostalgia Meets Weekday Power Fuel
Tired of bland breakfasts or frantic mornings? These High-Protein Pancake Sausage Mini Muffins are your new grab-and-go lifesavers. Imagine fluffy pancake bites hugging crispy sausage and gooey cheese — all ready in a snap. Meal prep a batch, freeze, and turn chaotic mornings into delicious wins.

Ingredients

Scale

2 cups Kodiak pancake mix (or any high-protein mix)
1 lb ground sausage (spicy or maple — or veggie crumbles for a meatless twist)
2 cups Fairlife milk (or milk of choice)
2 eggs (or flax eggs for vegan)
¼ cup maple syrup (or honey/agave)
1 cup shredded cheese (sharp cheddar, pepper jack, gouda, or dairy-free)

Instructions

Preheat oven to 400°F (200°C). Generously spray a mini muffin tin with non-stick spray.
Brown sausage until crispy. Set aside.
In a large bowl, whisk eggs, milk, and maple syrup until frothy.
Gently fold in pancake mix — lumps are fine!
Stir in sausage and ¾ cup cheese.
Fill muffin cups ¾ full. Tap tin on counter to release bubbles.
Top with remaining cheese. Bake 13–15 mins until golden and springy.
Cool 5 mins in tin, loosen with knife, and transfer to a rack to prevent sogginess.

Notes

✅ Extra crispy sausage = texture heaven.
✅ Try pepperoni + mozzarella for Pizza Muffins!
✅ Freeze extras up to 3 months — reheat in microwave (90 secs) or air fryer (4 mins).

Prep Time: 10 mins
Cook Time: 15mins

Nutrition

Calories: 90 Cal Per Muffin
Fat: 5g
Carbohydrates: 5g
Protein: 8g