Description
These Sausage Pancake Muffins are a savory and satisfying breakfast treat combining fluffy pancake batter with hearty sausage, fresh spinach, and melted cheddar cheese. Baked to perfection in a muffin tin, they offer a convenient grab-and-go option packed with flavor and nutrition, perfect for busy mornings or brunch gatherings.
Ingredients
Units
Scale
Wet Ingredients
- 3 large eggs
- 1 1/4 cups milk
- 2 tablespoons maple syrup
Dry Ingredients
- 2 cups Kodiak buttermilk pancake mix
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Additional Ingredients
- 1 cup chopped spinach
- 1 cup cooked sausage, chopped or sautéed
- 3/4 cup grated cheddar cheese
Instructions
- Preheat the Oven: Set your oven to 400°F (204°C) and line a muffin tin with parchment paper liners to prevent sticking and make cleanup easier.
- Mix Wet and Dry Ingredients: In a large bowl, whisk together the eggs, milk, maple syrup, pancake mix, salt, and black pepper until the batter is smooth and well combined.
- Add Veggies and Sausage: Fold in the chopped spinach, cooked sausage, and grated cheddar cheese using a spatula, ensuring even distribution throughout the batter.
- Fill Muffin Tin: Evenly divide the batter among the muffin tin cups, filling each almost to the top but leaving a little space for rising.
- Initial Bake: Bake in the preheated oven at 400°F for 10 minutes to start the cooking process and give the muffins a slight rise.
- Lower Temperature and Continue Baking: After 10 minutes, reduce the oven temperature to 375°F (190°C) and bake for an additional 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool and Serve: Remove the muffins from the oven and let them cool slightly before enjoying warm. Serve immediately or store for later use.
Notes
- Use fully cooked sausage to save time and ensure food safety.
- Spinach can be substituted with other greens like kale or chard for variation.
- For a dairy-free option, use a suitable plant-based milk and cheese alternative.
- Ensure not to overbake, as muffins may become dry.
- Muffins can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 3g
- Sodium: 370mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 90mg
