Sausage Pancake Muffins
These Sausage Pancake Muffins are savory, cheesy, and made with just 4 simple ingredients. They bake into soft, hearty breakfast muffins that are perfect for meal prep, busy mornings, or an easy grab-and-go breakfast.
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Servings: 12
Ingredients
- 1 lb ground sausage
- 1 c shredded cheese
- 1 c pancake mix
- 4 large eggs
Instructions
Preheat the Oven
- Preheat the oven to 350°F. Grease a standard muffin tin thoroughly and set aside.
Cook the Sausage
- Place the ground sausage in a skillet over medium heat. Cook until fully browned, breaking it into small crumbles as it cooks. Drain the grease well and allow the sausage to cool slightly.
Prepare the Egg Mixture
- In a large mixing bowl, whisk the eggs until fully combined.
Combine the Ingredients
- Add the shredded cheese, pancake mix, and cooked sausage to the bowl with the eggs. Stir until the mixture is fully combined and evenly mixed.
Fill the Muffin Tin
- Spoon the mixture evenly into the prepared muffin tin, dividing it among the cups.
Bake
- Bake for 20 minutes, or until the muffins are set and lightly golden on top.
Cool and Serve
- Remove the muffin tin from the oven and allow the muffins to cool for a few minutes before removing them from the pan. Serve warm.
Notes
To make these Sausage Pancake Muffins gluten free, replace the regular pancake mix with a certified gluten-free pancake mix. Be sure to check the labels on the sausage and shredded cheese as well, since some brands may contain additives or be processed in facilities with gluten. The rest of the recipe can remain the same. If your gluten-free pancake mix is slightly drier than a traditional one, the texture may be a bit firmer, but the muffins should still bake up well and hold together nicely.