What high-protein pancake mixes work well?

The best and most popular choice is Kodiak Cakes , specifically their Buttermilk Power Cakes mix. It's high in protein, has a great neutral flavor, and is made with whole grains. Other great options include Birch Benders Protein, Krusteaz Protein Pancake Mix, or any store brand that specifically states it's a "protein pancake mix."

What protein pancake mixes pair well with sausage and cheese in mini muffins?

The Buttermilk or "Original" flavors are the most versatile and pair perfectly with the savory sausage and cheese. They create a neutral, slightly sweet pancake base that lets the other ingredients shine. You could also experiment with a "Cinnamon Oat" flavor for a warmer spice, but I'd recommend sticking to the classic Buttermilk for these High Protein Pancake Sausage Mini Muffins .

What are some healthy additions to these muffins?

To add more nutrients, you can fold in some finely chopped chives, green onions (scallions), or even a small amount of finely diced red bell pepper. Some people also like to add a tablespoon of ground flaxseed to the batter for extra fiber and healthy fats. Just avoid adding anything with too much water, like spinach or mushrooms, as it can make the muffins soggy.

What other sausage and cheese combinations work well?

The possibilities are endless! - Sausage: Spicy pork chorizo, apple chicken sausage, or even a plant-based sausage crumble. - Cheese: Pepper Jack for a spicy kick, Swiss for a nutty flavor, Gruyère for a rich and complex taste, or a smoked Gouda for a smoky finish.

What are other high-protein sausage alternatives for these muffins?

Lean ground turkey is the best and most common alternative. Just add 1 tsp of sage, 1/2 tsp of salt, and 1/2 tsp of black pepper as you brown it to give it that "breakfast sausage" flavor. You can also use ground chicken. For a non-meat alternative, any plant-based sausage crumble will work perfectly.

What other quick, healthy breakfast ideas are there?

If you love this grab-and-go style, you're in the right place! Other fantastic quick, healthy breakfast ideas include high-protein overnight oats, make-ahead breakfast burritos (which you can freeze), or a baked oatmeal casserole like our High Protein Carrot Cake Baked Oatmeal . The key is to find something you can make in a batch and eat all week.

Easy High Protein Pancake Sausage Mini Muffins (33g Protein)

Description

The perfect sweet and savory grab-and-go breakfast! These High Protein Pancake Sausage Mini Muffins are packed with 33g of protein for a macro-friendly, delicious, and easy meal prep.

Ingredients

Scale

1 lb ground breakfast sausage (I like turkey breakfast sausage)
2 large eggs
1/2 cup milk (any kind)
2 tbsp maple syrup
1 1/2 cups protein pancake mix (I like Kodiak Cakes)
1 cup shredded cheddar cheese

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Instructions

Preheat & Prep: Preheat oven to 350°F (175°C). Generously grease a 24-count mini muffin pan with cooking spray or butter.
Cook Sausage: Brown and crumble the 1 lb of ground breakfast sausage in a skillet over medium heat. Drain any excess grease from the pan once the sausage is done cooking.
Mix Batter: In a large bowl, whisk together the 2 eggs, 1/2 cup milk, and 2 tbsp maple syrup.
Combine: Add the 1.5 cups of protein pancake mix to the wet ingredients and fold gently with a spatula until just combined. Do not overmix; lumps are fine.
Fold-in: Add the cooked ground sausage and 1 cup of shredded cheddar cheese to the batter. Fold gently until everything is evenly distributed.
Scoop: Using a small cookie scoop, portion the thick batter into the 24 greased mini muffin cups.
Bake: Place in the oven to bake at 350°F for 20-25 minutes, or until the tops are golden-brown and a toothpick inserted in the center comes out clean.
Cool: Let the muffins cool in the pan for 5-10 minutes before running a small spatula or knife around the edges to remove them.

Notes

Storage: Store in an airtight container in the fridge for up to 5 days.
Reheating: Reheat in the microwave for 30-45 seconds or in an air fryer at 300°F for 3-5 minutes.
Freezing: Let cool completely, then freeze in a zip-top bag for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 serving (5-6 mini muffins)
Calories: 340 kcal
Sugar: 6 g
Sodium: 426 mg
Fat: 15 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 33 g
Cholesterol: 169 mg