Name: Grab ‘n’ Go High Protein Beef Sausage Pancake Muffins Recipe
Prep time: 15 min
Cook time: PT-491931H22M28S
Total time: PT-491931H22M28S
Cuisine: American
Ingredients: 1 lb ground breakfast beef sausage (or seasoned ground turkey); 1 cup shredded cheddar cheese; 2 large eggs; 1/2 cup milk; 2 tablespoons maple syrup; 1 1/2 cups protein pancake mix

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Introduction

These Grab ‘n’ Go High Protein Beef Sausage Pancake Muffins are a perfect combination of savory and sweet, ideal for busy mornings. Packed with beef sausage and cheddar cheese, they offer a satisfying, protein-rich start to your day. Plus, they’re easy to make and perfect for meal prepping.

The image shows a stack of six savory muffins on a white plate against a white marbled surface. Each muffin has three visible layers: the bottom layer is golden brown with a crispy texture, the middle layer is soft and yellow from melted cheese, and the top layer has browned, round sausage pieces embedded in the cheese. The muffins have a slightly rough and crispy edge with hints of melted cheese. Small green parsley leaves are scattered on the plate as garnish around the muffins. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb ground breakfast beef sausage (or seasoned ground turkey)
2 large eggs
1/2 cup milk
2 tablespoons maple syrup
1 1/2 cups protein pancake mix
1 cup shredded cheddar cheese

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with paper or silicone liners.
Step 2: Crumble the ground beef sausage into a large skillet over medium heat. Cook, stirring occasionally, until fully browned and cooked through, about 7 to 10 minutes. Drain excess grease on a paper towel-lined plate and let the sausage cool slightly.
Step 3: In a large mixing bowl, whisk together the protein pancake mix, eggs, milk, and maple syrup until just combined. It’s okay if the batter is a bit lumpy; this helps keep the muffins light and fluffy.
Step 4: Gently fold the cooled sausage pieces and shredded cheddar cheese into the batter until evenly mixed. Be careful not to overmix.
Step 5: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Bake for 18 to 22 minutes until the muffins are golden brown at the edges and a toothpick inserted into the center comes out clean.
Step 6: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm with optional maple syrup or hot sauce.

Tips & Variations

Use seasoned ground turkey for a leaner option without sacrificing flavor.
Try adding chopped herbs like chives or parsley for extra freshness.
For a spicy kick, mix in some diced jalapeños or a pinch of cayenne pepper.
Substitute cheddar with pepper jack or mozzarella cheese to change up the flavor profile.

Storage

Store any leftover muffins in an airtight container at room temperature for up to 1 day or in the refrigerator for 3 to 4 days. For longer preservation, freeze completely cooled muffins on a baking sheet, then transfer to a freezer-safe bag for 2 to 3 months. Reheat them from frozen in the microwave for 60 to 90 seconds or in the oven at 300°F (150°C) for 10 to 15 minutes.

How to Serve

The image shows a stack of six savory muffins on a white plate, placed on a white marbled surface. Each muffin has a golden brown, slightly crispy outer layer with visible darker browned edges, and a soft, yellowish interior. On top, there are several small browned sausage pieces embedded in the muffins, adding texture and a meat element. The muffins have a slightly uneven surface, with some melted cheese making a glossy finish on top. Fresh green parsley leaves are scattered around the muffins on the plate, giving a touch of color and freshness. The photo is taken close-up, showing the moist texture of the muffins in clear detail. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, these muffins are great for meal prepping. You can prepare them in advance, store them in the fridge for a few days, or freeze them for longer storage.

Can I use a different type of protein pancake mix?

Absolutely. Feel free to use your favorite protein pancake mix, just be sure to adjust the liquid amount slightly if the mix requires it to keep the batter proper for muffins.