Fluffy, savory, and portable—these bite-sized pancake muffins are filled with hearty sausage and perfect for breakfast on the go, brunch buffets, or kid-approved snacks.

Why You’ll Love This Recipe

• Combines sweet pancake and savory sausage in one convenient bite

• Easy to prep ahead and take on-the-go

• Versatile—add cheese, spices, or veggies to customize

• Fun and portable option for busy mornings or brunch gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup pancake mix

• ½ cup milk

• 1 egg

• 1 Tbsp melted butter or oil

• 1 cup cooked breakfast sausage, crumbled

• Optional: ½ cup shredded cheddar cheese

• Optional: ¼ cup chopped green onions or diced peppers

Directions

1. Preheat oven to 375 °F and grease a 12‑cup muffin tin or line with paper liners.

2. Cook sausage (if not already cooked): Brown and drain; let cool slightly.

3. Make batter: In a bowl, whisk together pancake mix, milk, egg, and melted butter until just combined.

4. Add mix-ins: Gently fold in crumbled sausage and optional cheese and veggies.

5. Fill tins: Divide batter evenly among muffin cups, filling each about ¾ full.

6. Bake for 12–15 minutes or until tops are golden and a toothpick comes out clean.

7. Cool & serve: Let muffins rest in tin for 5 minutes, then remove and serve warm—or cool completely and refrigerate.

Servings and timing

Makes: 12 muffins
Prep time: 10 minutes (plus sausage cooking)
Cook time: 12–15 minutes
Total time: ~25–30 minutes

Variations

• Cheesy twist: Stir in pepper jack or Swiss for extra flavor

• Veggie boost: Add diced bell peppers, spinach, or mushrooms

• Spicy kick: Mix in chopped jalapeños or a pinch of cayenne

• Sweet & savory: Top each muffin with a swirl of maple syrup before baking

• Mini versions: Use a mini muffin tin and bake for 8–10 minutes

Storage/Reheating

Store cooled muffins in an airtight container in the fridge for up to 4 days, or freeze in a zip-top bag for up to 2 months. Reheat muffins in the microwave (15–20 seconds) or in a 350 °F oven for 5–7 minutes until warmed through.

FAQs

Can I use a different pancake mix?

Yes—any brand works. If it’s buttermilk-based or flavored, check liquid ratios and adjust milk as needed.

Can I make these vegetarian?

Absolutely—omit sausage and add diced veggies, cheese, or plant-based sausage substitute.

Can I prepare the batter ahead?

Yes—combine all ingredients, store in the fridge for up to 12 hours, then bake fresh in the morning.

Are these freezer-friendly?

Yes—once cooled, freeze in batches and reheat quickly for a convenient breakfast.

Can I bake these in silicone cups?

Yes—grease them well and increase bake time by a couple of minutes if needed.

How do I prevent sticking?

Grease your muffin tin thoroughly or use liners; allow muffins to cool slightly before removing.

Can I add fruits?

Yes—fold in diced apples or berries for a sweet-savory twist.

Will texture be soggy with added mix-ins?

Drain any wet add-ins (like tomatoes or thawed frozen veggies) before folding into batter.

Can I scale the recipe?

Yes—double or halve ingredients as needed and adjust bake time slightly for larger batches.

What sides go well with these?

Serve with fruit, yogurt, a side of scrambled eggs, or a drizzle of syrup for a complete breakfast.

Conclusion

These Sausage Pancake Muffins offer the best of both sweet and savory in a grab-and-go format. Easy, flexible, and delicious, they’ll quickly become a favorite for busy mornings, brunch spreads, or anytime you crave a hearty, handheld bite. Enjoy every fluffy, flavorful muffin!

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