Pancake Sausage Muffins Recipes

SAUSAGE-STUFFED PANCAKE MUFFINS

Sausage-Stuffed Pancake Muffins image

Sausage Pancake Muffins are perfectly moist and tender pancake muffins filled with sausage and drizzled in maple syrup creating the perfect on the go breakfast!

Provided by Alyssa Rivers

Number Of Ingredients 9

Ingredients

1 cup white flour
1/4 cup + 2 tablespoons white sugar
2 teaspoons baking powder
1 large egg
1/2 cup unsalted butter melted
3/4 cup whole milk
1/2 teaspoon vanilla extract
1 cup chopped Jones Dairy Fully Cooked Sausage
Optional: maple syrup

Steps:

Preheat the oven to 350 degrees Lightly grease and flour (do not use cupcake liners) 9 cavities of a muffin tin, fill up the other three cavities halfway with water (this ensures even baking). Set aside.
Combine the flour, sugar, and baking powder in a bowl and stir to combine.
In another bowl, lightly beat the egg. Beat in the butter, milk, and vanilla.
Combine the wet and dry ingredients until completely mixed together.
Heat the sausage according to package directions and coarsely chop the sausage into small bite-sized pieces. Fold the sausage pieces into the batter.
Using a cookie scoop, scoop up the mixture into the prepared muffin tin.
Bake for 14-16 minutes or until lightly browned around the edges.
Remove and allow to cool.
if desired, top with maple syrup and enjoy immediately.

Nutrition Facts : Calories 64 kcal, Carbohydrate 12 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 10 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PANCAKE SAUSAGE MUFFINS

Pancake Sausage Muffins image

Pancake Sausage muffins are a quick and easy meal prep option with just 4 ingredients!

Provided by Star @ the skinny-ish dish

Categories Breakfast

Number Of Ingredients 4

Ingredients

2 cups Pancake Mix ((I use Kodiak Cakes Buttermilk Flapjack and Waffle Mix))
1½ cups water
2 tsp vanilla
10 fully cooked chicken or turkey sausage links

Steps:

Preheat oven to 350 degrees.Spray a 12 cup muffin pan with nonstick cooking spray or line with paper liners.In a medium bowl add pancake mix, water, and vanilla. Mix together, but take care not to overmix because that'll make dense muffins. A few clumps are totally fine! Scoop batter into muffin cups (about ¾ of the way full). Gently press sausage peices evenly onto each muffin cup. Bake for about 15-18 minutes. Stick a knife in the center of a muffin and if it comes out clean, they're done!

SAUSAGE PANCAKE MUFFINS

Sausage Pancake Muffins image

My kids love sausage and pancakes but making them during the week was out of the question. I purchased the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs in a blanket is a great alternative that's much more cost effective. -Lisa Dodd, Greenville, South Carolina

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield about 4 dozen.

Number Of Ingredients 12

Ingredients

2 packages (7 ounces each) frozen fully cooked breakfast sausage links
2 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
2 cups 2% milk
2 tablespoons canola oil
2 tablespoons honey
Maple syrup, optional

Steps:

Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups., Whisk next 6 ingredients. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened. Pour batter over sausage chunks in prepared muffin cups., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired.

Nutrition Facts : Calories 280 calories, Fat 16g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 658mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 9g protein.

SAUSAGE BREAKFAST MUFFINS

Sausage Breakfast Muffins image

I can never seem to get out of bed with enough time to make breakfast. My solution is to make these muffins ahead of time and pop them in the microwave for 30 seconds just before heading out the door. -Sara Sanders, Fountain City, Indiana

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 6

Ingredients

1/3 pound bulk Italian sausage
3 large eggs
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
1 package (8-1/2 ounces) corn bread/muffin mix
3/4 cup shredded cheddar cheese, divided

Steps:

Preheat oven to 400°. Line 12 muffin cups with paper liners. In a skillet, cook sausage over medium heat 4-5 minutes or until no longer pink, breaking into crumbles. Remove to paper towels to drain., In a small bowl, whisk eggs, seasoned salt and pepper. Pour into same pan; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Remove from heat., In a large bowl, prepare muffin mix according to package directions. Fold in sausage, scrambled eggs and 1/2 cup cheese. Fill prepared cups two-thirds full., Bake 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.

Nutrition Facts :

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