Description
These Grab ‘n’ Go High Protein Beef Sausage Pancake Muffins are a perfect savory breakfast or snack option. Combining flavorful ground beef sausage, protein pancake mix, and cheddar cheese, they bake into fluffy, protein-packed muffins that are easy to make ahead and enjoy on busy mornings.
Ingredients
Scale
Protein Sausage Mixture
- 1 lb ground breakfast beef sausage (or seasoned ground turkey)
- 1 cup shredded cheddar cheese
Batter
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons maple syrup
- 1 1/2 cups protein pancake mix
Instructions
- Prepare Oven & Muffin Tin: Preheat your oven to 375°F (190°C). Grease a standard 12-cup muffin tin or line it with paper or silicone liners to prevent sticking.
- Cook Beef Sausage: Crumble the ground breakfast beef sausage into a large skillet set over medium heat. Cook it, stirring occasionally, until fully browned and cooked through, about 7-10 minutes. Drain any excess grease onto a paper towel-lined plate, then let the cooked sausage cool slightly to avoid cooking the eggs prematurely.
- Prepare Batter: In a large mixing bowl, whisk together the protein pancake mix, eggs, milk, and maple syrup just until combined. It’s important not to overmix; a few lumps are fine to maintain a light, fluffy texture.
- Fold in Sausage & Cheese: Gently fold the cooled cooked sausage and shredded cheddar cheese into the pancake batter until evenly incorporated. Be careful not to overmix to keep the batter texture tender.
- Fill & Bake Muffins: Evenly distribute the batter among the 12 prepared muffin cups, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18-22 minutes, or until the muffins turn golden brown around the edges and a toothpick inserted in the center comes out clean.
- Cool, Serve & Store: Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely. Serve warm with optional maple syrup or hot sauce. Store leftovers in an airtight container at room temperature for up to 1 day, refrigerated for 3-4 days, or freeze for 2-3 months. Reheat from frozen in the microwave for 60-90 seconds or in the oven at 300°F (150°C) for 10-15 minutes.
Notes
- For a leaner option, substitute the ground breakfast beef sausage with seasoned ground turkey.
- Do not overmix the batter to ensure light muffin texture.
- Ensure excess grease from sausage is drained well to prevent greasy muffins.
- These muffins freeze well and are great for meal prep breakfasts.
- Serve with maple syrup for a touch of sweetness or hot sauce for spice.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: high protein breakfast, beef sausage muffins, protein pancake muffins, grab and go breakfast, savory breakfast muffins
