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Looking down at a round pancake muffin topped with a sausage patty, melted cheddar, and a fried egg, drizzled with maple syrup.

Protein McGriddle Muffins

Fluffy pancake muffins packed with breakfast sausage, scrambled eggs, and cheddar cheese, offering a protein-rich, portable breakfast option.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 34 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 210 kcal

Ingredients
  

  • 2 cups Pancake Mix choose one that only requires water
  • 1 cup Water
  • 2 large Eggs beaten lightly
  • 1 lb Breakfast Sausage or turkey sausage for a lighter option
  • 1 cup Cheddar Cheese shredded
  • 1/4 cup Maple Syrup agave syrup works as a lower glycemic index alternative
  • 1 tsp Salt or to taste
  • 1 tsp Pepper or to taste

Instructions
 

  • Preheat oven and grease tin:

    Set oven to 400°F (205°C) and coat a muffin tin with grease.

  • Brown breakfast sausage:

    In a skillet over medium heat, cook breakfast sausage for 6-8 minutes until it turns brown.

  • Scramble eggs until set:

    Using the same skillet, scramble the beaten eggs for 2-3 minutes until they are just set.

  • Mix pancake batter:

    In a bowl, mix together pancake mix, water, maple syrup, salt, and pepper.

  • Fold in sausage, eggs, cheese:

    Gently incorporate the cooked sausage, scrambled eggs, and shredded cheddar into the batter.

  • Fill muffin cups:

    Fill each muffin cup with a scant 1/4 cup of the batter.

  • Bake until golden:

    Bake for 16-18 minutes until the tops are golden and a toothpick inserted comes out clean.

  • Rest before serving:

    Allow the muffins to rest for 5-6 minutes prior to serving.
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