Can I make these in a mini muffin pan?

Absolutely. Using a mini muffin pan is a great way to create bite-sized versions of sausage pancake muffins—perfect for kids, parties, or snack trays. Just reduce the bake time to around 8–10 minutes at 375°F and keep an eye on them toward the end. When the tops turn golden and a toothpick comes out clean, they’re ready.

Can I add more sausage for extra protein?

Yes, but moderation is key. You can slightly increase the sausage amount—up to ½ cup more—if you’re looking for a heartier muffin. Just make sure to finely chop the sausage and avoid overloading the batter. Too much sausage can make the muffins heavy or oily. For a cleaner boost, consider lean turkey sausage or chicken sausage.

How should I store sausage pancake muffins?

After baking, let your muffins cool completely before storing. If you’ll eat them within two days, keep them in an airtight container on the counter. For longer freshness, refrigerate them in a sealed container for up to five days. Reheat in the microwave or toaster oven to bring back that fresh-baked texture.

What’s the best way to freeze them?

Freezing sausage pancake muffins is super easy. First, let them cool completely. Place them on a baking sheet and freeze individually for an hour, then transfer to a freezer-safe bag or container. This method prevents them from sticking together. They’ll stay good in the freezer for up to three months.

How do I reheat frozen muffins without drying them out?

No need to thaw. Just wrap a frozen muffin in a paper towel and microwave for 30 to 40 seconds, or heat in a 325°F oven for about 10–12 minutes. For a crispy edge, use a toaster oven or air fryer. Whichever method you choose, they’ll come out warm, soft, and ready to eat.

Can I change the fillings or add veggies?

Definitely. This recipe is super flexible. You can mix in chopped spinach, bell peppers, onions, or even shredded zucchini—just make sure to remove excess moisture before adding to the batter. You can also try different cheeses like mozzarella or pepper jack for variety.

How To Make Delicious Sausage Pancake Muffins At Home?

Name: How To Make Delicious Sausage Pancake Muffins At Home?
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 large eggs; 1 1/4 cups milk; 2 tablespoons maple syrup; 2 cups Kodiak buttermilk pancake mix; 1 cup spinach, chopped; 1 cup any cooked sausage, chopped or sautéed; 3/4 cup cheddar cheese, grated; 1/4 teaspoon salt; 1/2 teaspoon ground black pepper

Description

Savory and protein-packed Sausage Pancake Muffins made with eggs, pancake mix, spinach, sausage, and cheese—perfect for a quick breakfast or meal prep.

Ingredients

Units Scale

3 large eggs
1 1/4 cups milk
2 tablespoons maple syrup
2 cups Kodiak buttermilk pancake mix
1 cup spinach, chopped
1 cup any cooked sausage, chopped or sautéed
3/4 cup cheddar cheese, grated
1/4 teaspoon salt
1/2 teaspoon ground black pepper

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Instructions

Preheat oven to 400°F and line a muffin tin with parchment paper liners. Set aside.
In a large bowl, whisk together the eggs, milk, maple syrup, pancake mix, salt, and pepper.
Add the chopped spinach, cooked sausage, and grated cheese. Stir with a spatula to combine.
Divide the batter evenly between the muffin pan openings.
Bake for 10 minutes, then reduce the oven temperature to 375°F and bake for an additional 10 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and enjoy warm.

Notes

Do not overbake to prevent muffins from drying out.
You can use turkey sausage or plant-based sausage for a healthier or vegetarian option.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.

Nutrition

Serving Size: 1 muffin
Calories: 160
Sugar: 2g
Sodium: 320mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 10g
Cholesterol: 55mg