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.
These easy-to-make little handhelds are the perfect solution for so many occasions.
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.
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.
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.
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!
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.
Keep these on hand in the freezer for a quick hearty breakfast on busy mornings or on the go.
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.
Flat Wood Cake Stand With Dome
Raised Glass Cake Stand With Dome
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