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Bird's-eye view of two golden brown muffin-shaped pancake buns with sausage patties and melted cheddar cheese, topped with a drizzle of maple syrup.

Sausage McGriddle Muffins

Baked in a muffin tin, these sausage, egg, and cheese pancakes combine maple syrup and cheddar for a portable breakfast.
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Prep Time 12 minutes
Cook Time 18 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 18 servings
Calories 180 kcal

Ingredients
  

  • 2 1/4 cups just-add-water complete pancake mix 270g
  • 1 1/3 cups water 315ml
  • 1 lb breakfast sausage 454g
  • 1 cup shredded cheddar cheese 113g
  • 4 large eggs beaten
  • 1/2 cup maple syrup 120ml
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions
 

  • Preheat Oven and Grease Pan:

    Heat oven to 400°F (205°C). Thoroughly grease a muffin tin; silicone pans are ideal for effortless release.

  • Cook and Reserve Sausage:

    In a skillet, cook the breakfast sausage until browned. Pour off the fat, keeping just enough in the pan to cook the eggs. Reserve the sausage.

  • Scramble Eggs into Small Pieces:

    Over medium heat, scramble the eggs, breaking them into pieces smaller than bite-size. Reserve.

  • Mix Batter with Fillings:

    In a medium bowl, combine pancake mix, water, maple syrup, salt, and pepper with a whisk. Fold in the cooked sausage, scrambled eggs, and shredded cheddar cheese.

  • Fill Muffin Cups:

    Fill each prepared muffin cup with a scant 1/4 cup (60ml) of the batter.

  • Bake Until Golden:

    Bake at 400°F (205°C) for 16-18 minutes, until the tops are domed and golden, and a toothpick inserted into the center emerges clean.

  • Rest and Serve:

    Allow the muffins to rest in the pan for 5-6 minutes before removing. Serve alongside extra maple syrup for dipping.
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