Looking for an easy, make-ahead recipe that you can pop out of the fridge or freezer for a quick warm kid-friendly breakfast? One that can easily travel with you or your child if needed?
These sausage pancake muffins take 10 minutes to prep and are sure to become a family favorite. My kids love when I use maple sausage as it reminds them of McDonald’s Sausage McGriddles, but you can use any type of sausage that your family enjoys.
Occasions For Sausage Pancake Muffins
These easy-to-make little handhelds are the perfect solution for so many occasions.
Busy Family Mornings
Tired of the usual or looking for a hearty breakfast without having to ‘cook’ in the morning. Make a batch or two of these pancake muffins to store in the fridge (up to 5 days) or freezer (up to 3 months). Heat up in the morning and serve with fruit for a quick non-cereal breakfast that will keep the whole family full for hours.
Grab and Go Breakfasts
Pop one or two in the microwave for a few seconds to heat through, wrap in a paper towel and take a warm, satisfying breakfast on the road.
Easy Camping Breakfast
Throw a batch of these muffins into the cooler and quickly heat through over the morning campfire. Serve with a banana for a complete breakfast that will easily hold off hunger until lunchtime.
Girls’ Weekend Getaway
I always bring these along on girls’ trips. I do make some substitutions such as turkey or chicken sausage and reduced-fat pancake mix as my girlfriends prefer a lower fat/calorie option. I’ll sometimes use pepper jack cheese instead of cheddar if I want to give them a little kick.
No matter how you choose to adapt the recipe, these are perfect for those mornings after a big night out. Combine coffee (or a bloody mary?!), sausage pancake muffins and ibuprofen, and you’ll all be good as new!
How To Make MAPLE Sausage Pancake Muffins
This is such a quick and easy breakfast recipe, it is sure to become part of your regular rotation. 5 ingredients and only 1 bowl to clean up!
Preheat the oven to 350 degrees and spray muffin tins with cooking spray. I use 2 12-cup muffin tins and typically fill 16 muffin cups. Therefore, only spray 4 cups of the second tin. I prefer these muffin tins with the grips for easier removal of the hot pans from the oven.
Start by cooking the sausage. If you are using sausage in casing, remove it from the casing and cook in a saute pan. Cook the sausage, breaking it up into small pieces until it is fully cooked and no pink remains. Drain and cool slightly.
While the sausage is cooking, I usually start assembling the rest of the ingredients.
Beat eggs in a large mixing bowl. Add pancake mix and stir to combine.
Add most of the shredded cheese (reserve some for sprinkling over the tops of the muffins) and sausage crumbles and fold well into the batter.
Gradually stir in milk until the batter reaches a creamy consistency.
Use a 1/4 cup measuring cup to pour batter into individual muffin tins and top each muffin with a sprinkling of shredded cheese.
Bake muffins for about 20 minutes or until tops start to brown slightly.
Allow to cool in tins for a few minutes. Serve immediately or move individual muffins to wire baking racks to cool completely for storage.
For a breakfast presentation such as a girls’ weekend or a holiday morning, stack warm pancake muffins on a cake stand with a dome to keep muffins warm.
Maple Sausage Pancake Muffins – Recipe
- 1 lb maple pork sausage, ground or links
- 4 eggs
- 2 1/2 cups pancake mix
- 8 oz shredded cheddar cheese + a handful for topping
- 3/4 cup milk
- Preheat oven to 350 degrees F. Spray a 12-cup muffin tin plus 4 cups of a second muffin tin lightly with cooking spray.
- Remove ground sausage from packaging, or if using link sausage, remove sausage from casings. Cook sausage over medium-high heat until cooked through with no pink remaining. Break up sausage into small pieces while cooking. Drain and set aside to cool slightly.
- Beat eggs in a large mixing bowl.
- Add pancake mix, most of the shredded cheese, crumbled sausage and stir to combine.
- Add milk gradually until the mixture reaches a creamy consistency.
- Spoon batter into prepared muffin tins and sprinkle the tops with a small amount of cheese.
- Bake in preheated oven for 15-20 minutes until the tops start to brown slightly.
- Cool in muffin pans for 5 minutes and enjoy warm or transfer muffins to cool completely on a cooling rack before storing.
After cooling completely, transfer muffins to a Ziploc freezer bag, removing as much air as possible while sealing.
Refrigerate up to 5 days or freeze up to 3 months.
To reheat frozen muffins, let stand on counter for 5-10 minutes before reheating. Cutting the muffin in half before reheating will help it heat through.
MAPLE Sausage Pancake Muffins – Recommended Products
If busy mornings and family schedules are a source of stress for you, be sure to check out our article on setting up a shared digital family calendar to help keep busy schedules straight with the entire family.