These mini sausage pancake muffins are a great combination of sweet and savory. They're as good for special occasion breakfasts as they are to freeze for a grab-and-go anytime breakfast.
Ingredients
- pork sausage: 1 pound
- pancake mix: 2 cups
- 1/4 cups water: 1 piece
- sharp Cheddar cheese: 1 cup (shredded)
- fresh chives: 2 Tbsp (finely chopped)
- maple syrup, plus more: 0.25 cup (for serving)
- butter: 2 Tbsp (or as needed, melted, optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Coat 36 mini muffin cups with cooking spray or line with paper liners.
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Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove to drain and cool slightly on paper towels.
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Stir together pancake mix and water in a bowl until smooth. Add sausage, cheese, chives, and maple syrup and fold the mixture until well combined. Divide mixture among the prepared muffin cups.
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Bake in the preheated oven until lightly browned, and a toothpick inserted near the center comes out clean, about 15 minutes. Brush with melted butter and serve with maple syrup for dipping.
