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Sausage Pancake Muffins

Sausage Pancake Muffins: The Breakfast You'll Crave Daily

Sausage Pancake Muffins are a delightful breakfast that combines fluffy pancake batter with savory sausage, perfect for busy mornings.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Consider using unbleached flour for better texture.
  • 1/4 cup Granulated Sugar Can be swapped with brown sugar for a deeper taste.
  • 2 teaspoons Baking Powder Ensure it’s fresh for optimal rise.
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt Elevates the flavor.
  • 1.5 cups Milk Whole milk is preferred, but almond milk can be used.
  • 2 large Eggs Binds the ingredients.
  • 1/4 cup Unsalted Butter Melted; substitute with oil for a dairy-free option.
For the Filling
  • 1 lb. Breakfast Sausage Opt for quality sausage or try turkey or spicy Italian.
  • 1/2 cup Onion Chopped, optional.
For the Glaze (Optional)
  • Powdered Sugar Adjust milk to reach desired consistency.

Equipment

  • Muffin tin
  • Mixing bowls
  • skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together milk, eggs, and melted butter until smooth.
  4. Gently pour the wet ingredients into the bowl of dry ingredients, stirring until just combined.
  5. Cook the breakfast sausage in a skillet over medium heat until browned, about 5-7 minutes. Drain excess grease.
  6. Fold the browned sausage into your batter without overmixing.
  7. Divide the batter among the muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes until golden and a toothpick comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
  10. If desired, whisk together powdered sugar with milk to drizzle over the muffins once cooled.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 300IUCalcium: 100mgIron: 1mg

Notes

These muffins are great for meal prep and can be stored for quick breakfasts throughout the week.

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