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Golden High-Protein Pancake Sausage Mini Muffins cooling on a wire rack fresh from a mini muffin tin

High-Protein Pancake Sausage Mini Muffins

Fluffy pancake batter loaded with browned sausage, shredded cheese, and maple syrup baked into bite-sized mini muffins with 8 grams of protein each. Perfect for meal prep, busy mornings, and on-the-go snacking.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 mini muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Kodiak pancake mix or any high-protein pancake mix
  • 1 lb ground sausage browned and crumbled before mixing
  • 2 cups milk Fairlife recommended for extra protein
  • 2 eggs
  • 0.25 cup maple syrup real maple syrup preferred
  • 1 cup shredded cheddar or Colby jack cheese freshly shredded preferred for better melt

Equipment

  • 24-cup mini muffin tin
  • Large mixing bowl
  • Whisk
  • Small cookie scoop or spoon
  • Wire cooling rack

Method
 

  1. Preheat oven to 400 degrees F (200 degrees C). Generously grease a 24-cup mini muffin tin with cooking spray, covering both the cups and the flat surface between them.
  2. In a large mixing bowl, whisk together pancake mix, milk, eggs, and maple syrup until smooth with no dry clumps remaining. The batter should be thick but pourable.
  3. Fold in browned crumbled sausage and shredded cheese until evenly distributed. Do not overmix or the muffins can turn dense.
  4. Using a spoon or small cookie scoop, fill each muffin cup about 3/4 full. Overfilling will cause batter to overflow and stick to the pan.
  5. Bake for 15 minutes until tops are golden brown and firm to the touch. A toothpick inserted in the center should come out clean.
  6. Cool in the tin for 3 to 5 minutes, then transfer to a wire rack. Serve warm or store for later. Do not leave at room temperature for more than 2 hours before refrigerating.

Notes

Use Fairlife milk to increase protein content without changing flavor. Freshly shredded cheese melts better than pre-shredded. For a standard muffin tin, increase bake time to 18 to 20 minutes and expect about 12 muffins. Freeze in a single layer first before transferring to a freezer bag. Thaw overnight in the refrigerator for best texture when reheating. Turkey or chicken sausage can be substituted in equal amounts.