Protein McGriddle Bites (Pancake Sausage Muffins)
These pancake sausage muffins bring that McGriddle vibe in a bite-size, high-protein muffin you can meal prep fast. They freeze well and reheat quickly for grab-and-go breakfasts that actually keep you full.
Ingredients
- 1 lb ground breakfast turkey sausage
- 2 cups protein pancake mix
- 1 ½ cups milk
- 2 eggs
- 2 tablespoon maple syrup plus more for serving
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. Spray a mini muffin pan with cooking spray.
- In a skillet over medium heat, brown 1 lb breakfast sausage, breaking it into fine crumbles. Drain excess fat and let cool slightly.
- In a bowl, whisk protein pancake mix with milk, eggs, and maple until just combined. Fold in cooled sausage and cheddar.
- Scoop batter to fill each muffin cup well (almost to the top).
- Bake 18 to 20 minutes, until the tops spring back and a toothpick comes out clean.
- Rest in the pan 2 to 3 minutes, then transfer to a rack. Serve warm with a little maple for dipping if you like.
Notes
- Aim for a thick, scoopable batter. If it thickens after a short rest, add a small splash of milk until it slightly thins.
- Stir just until combined to avoid overmixing, which keeps the muffins soft and tender.
- Feel free to swap the cheese with sharp cheddar, Colby Jack, pepper jack, or smoked gouda.
- Cool completely, then refrigerate in an airtight container for 3 to 4 days or freeze up to 3 months.
- Reheat muffins in the microwave for 30-45 seconds or warm in the air fryer at 300°F for 3 to 5 minutes.
Nutrition
Calories: 185kcalCarbohydrates: 14gProtein: 10gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 65mgSodium: 453mgPotassium: 170mgFiber: 1gSugar: 4gVitamin A: 212IUVitamin C: 1mgCalcium: 119mgIron: 1mg
Tried this recipe?Let us know how it was!