Mini Sausage Pancake Muffins!

Hey guys, in this post I want to share with you my mini sausage pancake muffins. They are literally the perfect recipe to make ahead of time and pop in the freezer for later. If your mornings are anything like mine, having a grab-and-go breakfast ready is a total lifesaver.

If you love easy make-ahead ideas, you should also check out my egg muffins and veggie cups for more quick breakfasts.

All right, let’s get started!

Why You’ll Love This

• It’s the ultimate make-ahead breakfast: You can bake a big batch on Sunday and have breakfast totally sorted for the week.
• Freezer-friendly: These freeze beautifully! You can just pull one or two out and pop them in the microwave whenever you need a quick bite.
• Sweet and savory perfection: You get fluffy, homemade pancake batter and savory breakfast sausage in every single bite. Dunk them in a little maple syrup, and it is just so good!
• No standing over a hot griddle: You get all the amazing flavors of a pancake breakfast without having to flip a single flapjack.

And if you ever want to swap sweet for savory or go full-on brunch mode, my asparagus tart and brownie waffles are perfect for those days when you have a little more time.

What You’ll Need

Special Equipment

• Mini muffin tin (24-count)
• 2 mixing bowls
• Whisk
• Skillet (for cooking the sausage)
• Baking sheet (for freezing)

The Ingredients

• 1/2 lb breakfast sausage, cooked and crumbled
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup milk
• 1 tablespoon butter, melted
• 1 large egg
• Maple syrup (for serving)
• Non-stick cooking spray (for the muffin tin)

Let’s Get Mixing!

1. Prep the Oven and Pan

To kick things off, make sure your oven is heated to 400°F (200°C). Generously grease a 24-count mini muffin tray with non-stick cooking spray.

2. Cook the Sausage

You’ll also want to go ahead and cook and crumble your 1/2 lb of breakfast sausage in a skillet over medium heat so it’s ready to go. Cook until there is no pink left, then drain any excess grease and set aside.

3. Mix the Dry Ingredients

Start by adding all of your dry ingredients to a mixing bowl, that is your 1 cup flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1 tablespoon sugar. Just whisk this all up!

4. Mix the Wet Ingredients (Crucial Step!)

In a separate bowl, mix the wet ingredients. Add your 1 cup of milk and your 1 tablespoon of melted butter.

Now, here is a super important step: before you add your egg, make sure to mix the milk and butter together! You don’t want to add an egg directly into hot melted butter because it could start to cook the egg. We definitely do not want scrambled eggs in this recipe! Once the butter is mixed in and cooled down by that cold milk, go ahead and whisk in the 1 large egg.

5. Combine the Batter

Finally, just add your wet ingredients right into the dry bowl and whisk it all together to combine. Whisk just until combined, do not overmix; a few lumps are perfectly okay.

6. Fill the Tin

Now that your batter is all mixed, add it to your mini muffin tray. You’re only going to want to fill each cup about halfway to 3/4 of the way full because we still need room to add our sausage.

7. Add the Sausage

Once the cups are full, go ahead and sprinkle a little bit of cooked, crumbled sausage on top of each one. As they bake, the pancake batter will rise up and kind of cover the sausage.

8. Bake

Pop the tray in the oven for just about 10 to 12 minutes, or until the pancake muffins are golden and a toothpick inserted in the center comes out clean.

9. Cool and Serve

When the mini pancake muffins are out of the oven and ready to go, I usually let these sit and cool for a few minutes, and then I just use a spoon to pop them out. You can pour maple syrup over the top of them, or just put it on the side for dipping!

My Favorite Freezer Tip 🥶

And here’s a little trick if you’re going to freeze these: You want to start by letting them cool completely. Instead of throwing them all into a baggy right away where they’re going to get stuck together into one giant pancake lump, I like to lay mine all out flat on a baking sheet. I then put the baking sheet in the freezer so they all freeze separately! Once they are frozen solid, then you can add them to your baggy and stick them back in your freezer.

I hope you enjoy this recipe! Make sure you leave me a comment and let me know how you liked these.

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Mini Sausage Pancake Muffins!

Recipe by Sana ReiCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

24

mini muffins

Prep time

10

minutes

Cooking time

12

minutes

Calories (approximate per mini muffin)

45

kcal

Total time

22

minutes

The ultimate make-ahead breakfast! Fluffy homemade pancake bites packed with savory crumbled sausage. Perfect for freezing and busy mornings.

Ingredients

• Equipment Needed

• Mini muffin tin

• Mixing bowls

• Whisk

• Skillet

• Ingredients

• 8 oz (225 g) breakfast sausage, cooked and crumbled

• 1 cup (120 g) all-purpose flour

• 1 tbsp (12 g) granulated sugar

• 1 tsp (4 g) baking powder

• 1/2 tsp (2 g) baking soda

• 1 cup (240 ml) milk

• 1 tbsp (14 g) butter, melted

• 1 large egg

• Maple syrup, for serving

• Non-stick cooking spray

Directions

• Preheat your oven to 400°F (200°C) and grease a mini muffin tin with cooking spray.
• Brown and crumble the breakfast sausage in a skillet over medium heat until fully cooked with no pink remaining. Drain and set aside.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.
• In a separate medium bowl, whisk together the milk and melted butter. Once combined and no longer hot, whisk in the egg.
• Pour the wet ingredients into the dry ingredients and whisk gently until a batter forms, leaving a few small lumps.
• Pour the batter into the mini muffin cups, filling each about 1/2 to 3/4 of the way full.
• Top each cup evenly with the crumbled sausage.
• Bake for 10 to 12 minutes until golden brown and a toothpick inserted into the center comes out clean.
• Let cool slightly, pop out with a spoon, and serve with syrup!

Notes

• Don’t Scramble Your Eggs!
  Make sure you mix your cold milk with your warm melted butter before adding the egg. This cools the butter down so it does not accidentally cook the egg in your mixing bowl.
• How to Freeze
  Let the muffins cool completely. Lay them out flat on a baking sheet and put the whole sheet in the freezer. Once they freeze individually, transfer them to a freezer baggy so they do not stick together.
• To Reheat
  Pull out one or two (or more!) and pop them in the microwave for about 30 to 60 seconds until warm all the way through.