Ingredients
2 cups pancake mix (the type that only requires water)
1 ½ cups water
1 cup shredded cheddar cheese
¼ cup maple syrup
1 b ground breakfast sausage
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a mini muffin tin with nonstick cooking spray.
- Brown the sausage in a skillet over medium heat, crumbling it as it cooks. Once fully cooked, drain any excess grease and set aside.
- In a large mixing bowl, combine the pancake mix, water, shredded cheese, and maple syrup. Stir until smooth and well combined.
- Fold the cooked sausage into the batter until evenly distributed.
- Spoon the batter evenly into the prepared mini muffin tin, filling each about three-quarters full.
- Bake for 12–15 minutes, or until the muffins are golden brown and cooked through.
- Remove from the oven and let cool slightly before serving. Serve warm with extra maple syrup for dipping if desired.
Notes
- Spray the muffin tin wells with nonstick cooking spray or use mini liners to prevent sticking.
- Substitute different types of cheese, like pepper jack or mozzarella, for variety.
- Spicy or sweet sausage can be used depending on your taste preference.
- Real maple syrup gives the best flavor, but store-bought syrup works in a pinch.
- These muffins store well in the fridge for up to 5 days and can be frozen for up to 3 months.
- Prep Time: 10 min
- Cook Time: 20 min