Cheesy Sausage Pancake Breakfast Muffins
These savory-sweet breakfast muffins seamlessly combine the heartiness of sausage, the richness of cheese, and the fluffy comfort of pancakes into a portable, easy-to-make treat. Ideal for busy mornings or relaxed weekend brunches, each muffin delivers a satisfying bite of a full breakfast in compact form.
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Ingredients
- ¾ cup of whole milk
- ½ cup pure maple syrup plus additional for serving if desired
- 1 cup of cooked and crumbled breakfast sausage
- Two large eggs
- ½ cup grated sharp cheddar cheese optional
- 2 cups of dry pancake batter mix store-bought or homemade
- Nonstick baking spray or paper muffin cup liners
Instructions
- Preheat the oven to 350°F (175°C). Prepare a standard 12-cup muffin tray by coating with nonstick spray or fitting each well with a paper liner.
- In a sizable mixing bowl, whisk together the eggs, milk, and maple syrup until the mixture is fully blended and smooth.
- Add the pancake mix to the bowl and stir gently until all the dry ingredients are just moistened. Take care not to overwork the batter.
- Fold in the crumbled sausage and, if using, the shredded cheddar cheese, distributing them evenly throughout the mixture.
- Spoon the batter into the prepared muffin cups, filling each cavity approximately three-quarters full to allow room for rising.
- Place the tray in the oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are a light golden brown.
- Allow the muffins to rest in the pan for a few minutes, then remove them and serve warm. If desired, drizzle with extra maple syrup just before serving.