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Sausage Spinach Cheddar Pancake Muffins Recipe

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4 from 5 reviews

These Sausage Pancake Muffins are a delicious and convenient breakfast treat combining fluffy buttermilk pancakes with savory sausage, fresh spinach, and melted cheddar cheese. Perfectly baked in a muffin tin, these muffins are easy to make, portable, and full of hearty flavors. They make an excellent grab-and-go option for busy mornings or a crowd-pleasing brunch item.

Ingredients

Wet Ingredients

  • 3 large eggs
  • 1 1/4 cups milk
  • 2 tablespoons maple syrup

Dry Ingredients

  • 2 cups Kodiak buttermilk pancake mix
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper

Fillings and Add-ins

  • 1 cup spinach, chopped
  • 1 cup cooked sausage, chopped or sautéed
  • 3/4 cup cheddar cheese, grated

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a muffin tin with parchment paper liners. This helps prevent sticking and makes cleanup easy.
  2. Mix Wet and Dry Ingredients: In a large bowl, whisk together the eggs, milk, maple syrup, pancake mix, salt, and pepper until you achieve a smooth batter without lumps.
  3. Add Fillings: Fold the chopped spinach, cooked sausage, and grated cheddar cheese into the batter using a spatula until evenly combined.
  4. Fill Muffin Tin and Bake: Evenly divide the batter into the prepared muffin tin cups, filling each about 3/4 full. Bake at 400°F for 10 minutes, then reduce the oven temperature to 375°F and continue baking for another 10 minutes or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the muffins moist.
  5. Cool and Serve: Remove the muffins from the oven and allow them to cool slightly before serving. Enjoy warm as a hearty breakfast or snack.

Notes

  • You can substitute any cooked sausage variety, such as pork, chicken, or turkey, depending on your preference.
  • For a vegetarian version, omit the sausage and add more vegetables or a plant-based sausage alternative.
  • Make sure not to overmix the batter to keep the muffins light and fluffy.
  • Leftover muffins can be stored in the refrigerator for up to 3 days and reheated in the microwave.
  • Freezing is also an option; just thaw overnight in the fridge and reheat before serving.

Find it online: http://bitezly.com/sausage-spinach-cheddar-pancake-muffins-recipe/