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High protein sausage pancake muffins cooling in muffin tin with golden tops

High-Protein Sausage Pancake Muffins

Sweet and savory sausage pancake muffins with 11 grams of protein per muffin. Perfect grab-and-go breakfast ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs
  • 1.25 cups whole milk
  • 2 tablespoons maple syrup
  • 2 cups Kodiak buttermilk pancake mix or any protein pancake mix
  • 1 cup fresh spinach finely chopped
  • 1 cup cooked breakfast sausage chopped
  • 0.75 cup sharp cheddar cheese freshly grated
  • 0.25 teaspoon salt
  • 0.5 teaspoon ground black pepper

Equipment

  • 12-cup muffin tin
  • Parchment paper liners
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Preheat oven to 400°F and line a 12-cup muffin tin with parchment paper liners. Set aside.
  2. In a large mixing bowl, whisk together eggs, milk, and maple syrup until well combined. Add pancake mix, salt, and pepper, whisking until batter is completely smooth.
  3. Gently fold in chopped spinach, cooked sausage, and grated cheese using a spatula. Don't overmix - just combine until evenly distributed.
  4. Divide batter evenly between 12 muffin cups, filling each about ¾ full.
  5. Bake for 10 minutes at 400°F, then reduce to 375°F and bake 8-10 minutes more until toothpick inserted in center comes out clean.
  6. Remove from oven immediately and cool in pan 5 minutes before transferring to wire rack.

Notes

Use parchment paper liners to prevent sticking. Don't overbake or muffins will be dry. Store refrigerated up to 5 days or freeze up to 3 months.