Sausage Pancake Muffins

Breakfast just got more exciting with these sausage pancake muffins! 

Imagine your favorite weekend combo transformed into a perfectly portable, handheld delight. 

These fluffy muffins combine hearty breakfast sausage and melty cheddar cheese in a simple grab-and-go morning treat. 

Make a batch of sausage pancake muffins on Sunday, and you’ll have breakfast sorted for the week ahead. 

Why You’ll Love These Sausage Pancake Muffins

On-the-go Goodness: Turn a traditional sit-down meal into travel-friendly fuel that can be made ahead and reheated throughout the week.

Easy to Make: Simple ingredients and quick prep make these muffins a breeze to whip up.

Kid-Friendly: They’re perfect for little hands and picky eaters, with flavors everyone will love.

Customizable: Add your favorite mix-ins like bacon, veggies, or different cheeses for a personalized twist.

Ingredients

• Pancake Mix: A convenient pre-mixed flour blend that forms the base of these muffins. Choose the “just add water” variety for best results.

• Milk: It activates the pancake mix and creates the proper batter consistency.

• Oil: Just a little to keep things moist.

• Breakfast Sausage: Provides hearty protein and savory flavor. Buy it in bulk for easy cooking.

• Shredded Cheddar Cheese: Melts throughout the muffins for a rich, creamy element.

• Fresh Herbs: Chives or parsley bring a pop of bright color and mild flavor.

Note: I didn’t add any salt to this because the sausage was more than salty enough for me. But I did add black pepper for a kick.

You can add those as you like or leave them out if you’re unsure.

How to Make Sausage Pancake Muffins

Whether you enjoy them warm from the oven or reheated with a drizzle of maple syrup, these muffins deliver all the comfort of a complete breakfast in every bite.

Here’s how to make them:

1. PREHEAT the oven to 350°F. Grease or line a 12-cup muffin tin with paper liners.

2. COOK the sausage in a large skillet until browned and crumbled. Set aside.

3. WHISK the pancake mix, milk, eggs, and oil until just combined. Stir in half of the sausage and all of the cheese.

4. FILL the muffin tin with the batter, filling each cup about 2/3 full. Top with the remaining sausage.

5. BAKE for 15-20 minutes, until a toothpick inserted in the center comes out clean.

6. COOL for a few minutes before serving. Enjoy with butter or a drizzle of maple syrup!

Tips For the Best Sausage Pancake Muffins

These muffins are going to be your new morning obsession.

Pancakes? Check. Sausage? Check. Cheese? Oh yes!

How can you beat that?

Just read these tips, then let’s get to it!

• Grease the muffin tin well. Greasing or lining the tin ensures easy removal of the muffins. Grease the tin even if it’s nonstick. 

• Sausage selection. Choose well-seasoned breakfast sausage that’s not too fatty to prevent greasy muffins.

• Don’t overmix the batter. Stir the pancake batter gently. Overmixing can make the muffins tough.

• Adjust the sweetness. If you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup to the batter.

• Fill the muffin cups evenly. 2/3-3/4 is just about right to give them room to rise.

• Check early. Oven temperatures can vary, so check with a toothpick after 15 minutes to avoid overbaking.

• Mix-ins. Since these already contain sausage and cheese, you don’t want to overdo it. But you can mix in chopped chives or scallions for a mild onion flavor.

• Serve with toppings. Drizzle with syrup or spread butter on top while warm.

• Swaps. Add crumbled, cooked bacon instead of sausage, swap the cheddar cheese for pepper jack, or incorporate diced bell peppers for extra flavor and texture.

How to Store

As mentioned these are perfect for making ahead. Here’s how to store them:

To Store: Place cooled muffins in an airtight container and refrigerate for 3-4 days. Line the container with paper towels to absorb any excess moisture.

To Freeze: Place the cooled muffins in a freezer-safe bag or container, separating layers with wax paper. Freeze for 2-3 months. Thaw in the fridge before reheating.

To Reheat: Microwave individual muffins for 20-30 seconds or until warm. Wrap the muffin in a slightly damp paper towel before microwaving for the best texture.

More Savory Breakfast Treats You’ll Love

Starbucks Egg Bites
Sausage Muffins
Quiche Muffins
Breakfast Wrap