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Sweet Sausage Muffins

Sweet Sausage Muffins That Make Breakfast Irresistible

Delicious Sweet Sausage Muffins blend fluffy pancake batter with savory sausage for a quick and customizable breakfast treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 pound Breakfast Sausage Feel free to use turkey sausage for a leaner version.
  • 2 cups Hungry Jack Pancake Mix Choose a mix that requires just water for quick prep.
  • 1 cup Water Both filtered and tap work perfectly.
  • 1/4 cup Maple Syrup Pure maple syrup is best for authenticity.
  • 1 cup Cheddar Cheese Shred block cheese yourself for a smooth melt.
Optional Add-Ins
  • 1/2 cup Diced Jalapeños Gives a spicy kick.
  • 1/2 cup Blueberries Adds a delightful fruity contrast.

Equipment

  • mini muffin tin
  • mixing bowl
  • skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400ºF (204ºC) and grease a mini muffin tin.
  2. Cook the breakfast sausage in a skillet until browned and crumbly, about 5-7 minutes. Drain excess grease.
  3. In a large mixing bowl, combine pancake mix, water, and maple syrup. Stir gently until just combined.
  4. Fold in the cooked sausage and cheddar cheese until evenly distributed.
  5. Fill each greased muffin cup about three-quarters full with the batter.
  6. Bake in the preheated oven for 12-15 minutes until golden brown and cooked through.
  7. Cool in the tin for a few minutes before transferring to a wire rack. Serve warm with extra maple syrup if desired.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

These muffins are customizable with various add-ins and are perfect for busy mornings. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

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