Sausage and Cheddar Pancake Muffins
These Sausage and Cheddar Pancake Muffins are a protein-packed, grab-and-go breakfast made with wholesome ingredients like Greek yogurt, maple syrup, and gluten-free Kodiak mix—perfect for busy mornings, postpartum prep, or feeding hungry kids.
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
Serving: 1muffinCalories: 209kcalCarbohydrates: 14.9gProtein: 13.6gFat: 11gCholesterol: 76.2mgSodium: 667.8mgPotassium: 151.4mgFiber: 1.4gSugar: 6g
Tried this recipe?Mention @our.family.cooks or tag #ourfamilycooks!