Name: High-Protein Pancake Sausage Mini Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups Kodiak pancake mix (or other protein pancake mix); 1 lb ground sausage, browned and crumbled; 2 cups milk; 2 eggs; ¼ cup maple syrup; 1 cup shredded cheese (cheddar or Colby jack)

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Hey friends! If you need an easy breakfast or grab-and-go snack, you’ll love these High-Protein Pancake Sausage Mini Muffins. They’re simple to make, super tasty, and perfect for busy mornings or relaxed weekends. My family has always struggled to get enough protein in the mornings, and these muffins have really helped. They come together quickly—especially if you cook the sausage ahead of time—and my kids can’t get enough of them!

I love pancake breakfasts, but the clean-up is not my favorite. These mini muffins give me the same pancake taste with way less mess. They also store really well, so you can eat them throughout the week. If you enjoy make-ahead breakfasts, check out my broccoli cheddar egg bake with turkey bacon too. Now, let’s look at why these muffins are so great.

Why you’ll love this recipe

There are lots of reasons to enjoy these High-Protein Pancake Sausage Mini Muffins. They’re full of protein, making them perfect for busy mornings or after a workout. The mix of pancake batter, sausage, and cheese creates a savory, satisfying flavor. They’re also super convenient—great for mornings when you’re rushing out the door or when you need a quick snack. Once you try them, you’ll want to make them all the time.

Broccoli Cheddar Egg Bake with Turkey Bacon

Ingredients

You’ll need:

2 cups Kodiak pancake mix (or another protein pancake mix)
1 lb ground sausage, cooked and crumbled
2 cups milk
2 eggs
¼ cup maple syrup
1 cup shredded cheese (cheddar or Colby jack)

Step-by-step instructions

Preheat the oven and prepare your pan

Heat your oven to 400°F (200°C). Spray a mini muffin tin well with non-stick spray.

Mix the wet ingredients

In a large bowl, whisk the pancake mix, milk, eggs, and maple syrup until smooth.

Add sausage and cheese

Fold the cooked sausage and shredded cheese into the batter so they’re spread evenly throughout.

Fill the muffin tin

Spoon the batter into the muffin cups, filling each one about ¾ full. They’ll rise nicely as they bake.

Bake and cool

Bake for 15 minutes, or until the muffins are golden brown and firm. Let them cool in the pan for a few minutes before serving or moving to a wire rack.

Recipe tips & variations

Make it your own:
Swap the sausage for turkey sausage or breakfast bacon if you like.

Cheese, please:
Use pepper jack for a spicy twist.

Batch and freeze:
These freeze really well. Make a double batch and freeze for up to 3 months. Reheat whenever you want.

Storage & reheating

Store cooled muffins in an airtight container in the fridge for up to 5 days.
For longer storage, freeze them in a sealed bag or container.
To reheat, microwave for 20–30 seconds or warm them in the oven for a crispier texture.

FAQs

Can I use a different kind of protein mix?
Yes, any protein pancake mix works as long as the ratios are similar.

What if I’m avoiding dairy?
Use non-dairy milk like almond or oat milk, and choose dairy-free cheese.

Can these be made egg-free?
Yes, use an egg substitute or flax eggs.

What size is a mini muffin tin?
Each cup holds about 2 tablespoons of batter.

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These High-Protein Pancake Sausage Mini Muffins are a game-changer for any busy family. Enjoy the simplicity of a quick breakfast that’s not just rich in protein but also tastes amazing. Happy cooking!