Description
These soft sausage muffins combine breakfast sausage, pancake mix, cheddar cheese, and a touch of maple syrup for a perfectly balanced sweet-and-savory breakfast. Easy to prepare and quick to bake, they’re ideal for busy mornings, meal prep, or grab-and-go breakfasts.
Ingredients
For the Muffins
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1 pound breakfast sausage (use regular pork sausage)
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2 cups Hungry Jack Pancake Mix (make sure it only requires water)
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1 cup water (filtered or tap water)
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1/4 cup maple syrup (pure maple syrup preferred)
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1 cup cheddar cheese, shredded from block cheese
Optional Add-Ins
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1/4 cup diced jalapeños (adds a spicy kick)
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1/2 cup blueberries (for a fruity contrast)
Instructions
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Preheat the oven to 400ºF (204ºC) and grease a mini muffin tin well.
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Cook the breakfast sausage in a skillet over medium heat for 5–7 minutes, breaking it up until browned and fully cooked. Drain excess grease.
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In a large bowl, mix the pancake mix, water, and maple syrup until just combined.
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Fold in the cooked sausage and shredded cheddar cheese until evenly distributed.
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Fill each muffin cup about three-quarters full with the batter.
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Bake for 12–15 minutes, until the muffins are golden brown and a toothpick inserted comes out clean.
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Let cool slightly and serve warm, with extra maple syrup for dipping if desired.
Notes
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Avoid overmixing the batter to keep the muffins soft and tender.
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Draining the sausage well prevents greasy muffins.
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Freshly shredded cheese melts more evenly than pre-shredded cheese.
Recipe Details
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
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Servings: 24 mini muffins
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Calories: ~195 kcal per muffin (estimate)