These mini sausage pancake muffins are a great combination of sweet and savory. They’re as good for special occasion breakfasts as they are to freeze for a grab-and-go anytime breakfast.
Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::36
Yield::36 mini muffins
Ingredients
1 pound pork sausage
2 cups pancake mix
1 1/4 cups water
1 cup shredded sharp Cheddar cheese
2 tablespoons finely chopped fresh chives
1/4 cup maple syrup, plus more for serving
2 tablespoons melted butter, or as needed (optional)
Directions
Dotdash Meredith Food Studios
Preheat the oven to 400 degrees F (200 degrees C). Coat 36 mini muffin cups with cooking spray or line with paper liners.
Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove to drain and cool slightly on paper towels.
Stir together pancake mix and water in a bowl until smooth. Add sausage, cheese, chives, and maple syrup and fold the mixture until well combined. Divide mixture among the prepared muffin cups.
Bake in the preheated oven until lightly browned, and a toothpick inserted near the center comes out clean, about 15 minutes. Brush with melted butter and serve with maple syrup for dipping.