High Protein Sausage Pancake Muffins
High Protein Sausage Pancake Muffins offer a delightful twist on traditional breakfast. These fluffy, protein-packed muffins combine savory sausage with sweet pancake batter, making them the perfect grab-and-go meal for busy mornings or satisfying snacks. With a golden-brown exterior and customizable mix-ins, they are sure to become a favorite in your kitchen. Enjoy them warm with a drizzle of syrup or as part of your meal prep for the week!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup milk (or non-dairy alternative)
- 2 large eggs
- 1 cup cooked ground sausage (spicy or mild)
- Maple syrup for drizzling (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- Cook the sausage in a skillet over medium heat until browned; drain excess fat.
- In a bowl, whisk together flour and baking powder.
- In another bowl, mix milk and eggs; combine with dry ingredients until just mixed.
- Gently fold in the cooked sausage.
- Fill muffin cups with batter and bake for 18-20 minutes until golden brown.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 60mg
Keywords: - Let the batter rest for about 10 minutes before baking for fluffier muffins. - Customize by adding diced vegetables or using turkey sausage for a lighter option. - Store leftovers in an airtight container in the fridge for up to five days or freeze individually.