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Healthy Sausage and Cheddar Pancake Muffins
As a mom of littles—and currently prepping for postpartum life with another baby on the way—I’ve been on the hunt for easy, high-protein breakfast options that actually taste good.
Bonus points if they’re freezer-friendly and something I can eat with one hand while nursing or bouncing a fussy baby.
These Sausage and Cheddar Pancake Muffins have quickly become a staple in our house. They check all the boxes: simple ingredients, quick to make, packed with protein, and kid-approved.
One of my favorite things about these muffins is how easy they are to throw together.
You only need one bowl and about 10 minutes of prep time. No fancy equipment or complicated steps required. I even let my kids help stir the batter and sprinkle in the sausage and cheese—turning it into a fun kitchen activity instead of just another meal prep task.
If your kids are anything like mine, they’re more likely to eat something they helped make, which is a huge win in my book!
Table of Contents
What makes these Sausage and Cheddar Pancake Muffins high protein?
Let’s talk protein. These little muffins are loaded with it thanks to the trifecta of Greek yogurt, eggs, and Kodiak pancake mix.
I use the gluten-free version of the Kodiak mix, and it’s been a game-changer. Each muffin delivers a solid dose of protein, which is so important for growing kids and especially for moms in the thick of postpartum recovery.
I’ve found they keep me fuller longer, help balance blood sugar, and give me that little boost of energy I desperately need to make it to lunchtime.
Equipment You’ll Need
To make these Sausage and Cheddar Pancake Muffins, you’ll need the following tools:
What sweetener should I use for Sausage and Cheddar Pancake Muffins?
Now let’s chat about the sweetener: pure maple syrup. I love using it in place of refined white sugar for a few reasons.
First, it has a warm, rich flavor that complements the savory sausage and cheddar perfectly.
Second, it’s a more natural sweetener that still gives just enough sweetness without making these muffins taste like dessert.
Maple syrup also contains trace minerals like zinc and manganese, and while I’m not saying these muffins are a health food because of that, it’s a nice little bonus.
When I’m baking for my family—especially for my kids—I try to use real, whole ingredients wherever I can, and maple syrup fits that goal.
Additional Recipes
Can I make these Sausage and Cheddar Pancake Muffins Gluten Free?
Yes. Another reason I love this recipe is that it’s gluten free—without sacrificing taste or texture. The gluten-free Kodiak mix has been such a reliable option in our kitchen.
It bakes up fluffy and flavorful, and you’d truly never guess it’s gluten free. However, not all Kodiak pancake mixes are gluten free, so you’ll want to double-check the box and make sure you’re buying the specific “gluten free” variety.
If someone in your family has a gluten sensitivity or you’re just trying to reduce gluten intake, this recipe is a great option.
It’s also one less thing I have to think about when batch cooking for postpartum; I know I’ll have a satisfying, balanced option ready to go.
Why Sausage and Cheddar in Muffins?
Let’s not forget the sausage and cheddar cheese—the heart of the flavor in these muffins. The sausage brings that classic breakfast taste, while the cheddar melts beautifully and creates the perfect savory bite.
The cheese also adds creaminess and helps hold everything together, making these muffins feel more like a mini meal than just a snack.
You could even mix things up with different cheeses (like pepper jack for a spicy kick) or swap in turkey sausage if you prefer a leaner protein.
Tips for Making the Best Sausage and Cheddar Pancake Muffins
- Use a nonstick or silicone muffin pan – These muffins can stick if you’re not careful, so make sure to grease your muffin tin well or use silicone liners for easy cleanup and perfect release every time.
- Cook and cool the sausage before mixing – Hot sausage can scramble your eggs or melt the cheese too early. Let it cool slightly before folding it into the batter.
- Freeze for later – Once baked and cooled, these muffins freeze beautifully. Just pop them in a freezer-safe bag and reheat in the microwave or toaster oven for a quick breakfast or snack.
How to make Sausage and Cheddar Pancake Muffins
Ingredients
- 3 large eggs – Adds protein and helps bind everything together for a fluffy texture.
- 1 cup Greek yogurt – Provides moisture, creaminess, and a protein boost.
- 1/4 cup milk – Helps thin the batter to the right consistency.
- 2 tablespoons pure maple syrup – Naturally sweetens the muffins with warm, rich flavor.
- 2 cups Kodiak gluten-free pancake mix – Forms the base of the muffins; high in protein and gluten free.
- 1 cup cooked breakfast sausage, crumbled – Adds savory flavor and extra protein.
- 1 cup shredded cheddar cheese – Melts into the batter for cheesy goodness in every bite.
- 1/4 teaspoon salt – Enhances all the flavors in the muffin.
- 1/2 teaspoon black pepper – Adds a subtle kick and balances the sweetness.
- 1/2 teaspoon onion powder – Gives a mild savory depth without chopping fresh onions.
Instructions:
Preheat your oven to 350°F and grease a 12-cup muffin tin or line with silicone muffin liners.
In a large mixing bowl, whisk together the eggs, Greek yogurt, milk, and maple syrup until smooth.
Stir in the Kodiak pancake mix, salt, pepper, and onion powder until just combined—don’t overmix!
Fold in the cooked sausage and shredded cheddar cheese.
Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.
Bake for 22 minutes or until the tops are golden and a toothpick comes out clean.
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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How should I store Sausage and Cheddar Pancake Muffins?
When it comes to storing these sausage and cheddar pancake muffins, they’re incredibly meal-prep friendly.
Once they’ve cooled completely, you can store them in an airtight container in the refrigerator for up to 5 days. Just reheat one in the microwave for about 20–30 seconds and you’re good to go—perfect for busy mornings or mid-afternoon snacks.
If you’re freezing them, place the cooled muffins on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
They’ll keep well in the freezer for up to 3 months, and you can reheat them straight from frozen in the microwave for 45–60 seconds or pop them in a toaster oven until warmed through.
These sausage and cheddar pancake muffins are so versatile—great for breakfast, an after-school snack, or even a quick lunch with a piece of fruit.
I keep a batch in the fridge and another in the freezer so I’m never scrambling for something to eat.
Whether you’re in the thick of mom life, prepping for postpartum, or just want a better grab-and-go breakfast for your crew, these Sausage and Cheddar Pancake Muffins are worth adding to your meal prep routine.
Additional Breakfast Recipes You’ll Enjoy!
Sausage and Cheddar Pancake Muffins
Ingredients
- 3 large eggs
- 1 cup Greek yogurt
- 1/4 cup milk
- 2 tablespoons pure maple syrup
- 2 cups Kodiak gluten-free pancake mix
- 1 cup cooked breakfast sausage crumbled
- 1 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
Instructions
- Preheat your oven to 350°F and grease a 12-cup muffin tin or line with silicone muffin liners.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, milk, and maple syrup until smooth.
- Stir in the Kodiak pancake mix, salt, pepper, and onion powder until just combined—don’t overmix!
- Fold in the cooked sausage and shredded cheddar cheese.
- Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.
- Bake for 22 minutes or until the tops are golden and a toothpick comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
