Easy Pancake Sausage Mini Muffins

Golden brown pancake sausage mini muffins topped with melted cheese and crumbled sausage packed in a plastic meal prep container.

Easy Pancake Sausage Mini Muffins

These Easy Pancake Sausage Mini Muffins are fluffy, savory-sweet breakfast bites made with pancake mix and juicy breakfast sausage. They’re freezer-friendly, kid-approved, and perfect for busy mornings or weekend meal prep.

No ratings yet

Print Pin

Course: Breakfast

Cuisine: American

Keyword: easy breakfast muffins, freezer breakfast, kid-friendly breakfast, Pancake Sausage Mini Muffins, sausage pancake bites

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: servings

Calories: 310kcal

Cost: $8

Equipment

1 Mini muffin pan (24-cup) Grease generously
1 Large mixing bowl For pancake batter
1 Whisk Helps prevent overmixing
1 Skillet For cooking sausage
1 Spoon or cookie scoop Easy batter portioning

Ingredients

2 cups pancake mix Any brand
1 ⅓ cups milk Dairy or plant-based
2 large eggs Room temperature
2 tablespoon butter Melted
1 tablespoon maple syrup Optional
1 lb breakfast sausage Cooked & crumbled
nonstick spray For pan

Optional Add-Ins

½ cup shredded cheddar cheese Optional
¼ teaspoon cinnamon Optional
2 tablespoon green onions Optional

Instructions

Preheat your oven to 350°F (175°C) and generously spray your mini muffin pan with nonstick spray. My daughter Olivia always reminds me, “Mom, don’t forget the corners!”, and she’s right.
Brown the [breakfast sausage] in a skillet over medium heat until fully cooked. Let it cool slightly. Olivia loves helping “break the sausage into tiny clouds.”
In a large bowl, whisk together the [pancake mix], [milk], [eggs], [butter], and [maple syrup]. Stir just until combined. Olivia always sneaks a taste and says, “Yep, that’s pancake magic.”
Spoon the batter into each muffin cup, filling only halfway. Olivia learned the hard way that overfilling creates one giant pancake blob.
Drop one piece of cooked [sausage] into each cup and gently press it down. “Like tucking it into a pancake blanket,” Olivia says.
Bake for 10–12 minutes, until golden brown. Olivia always presses her nose to the oven door waiting for them to puff.
Let muffins cool for 2 minutes before removing. Serve warm with extra [maple syrup] for dipping. Breakfast hugs in muffin form.

Notes

For high-protein muffins, use protein pancake mix and turkey sausage.
For gluten-free, use gluten-free pancake mix.
For maple lovers, brush warm muffins with melted butter + maple syrup.
Store in the fridge for 4 days or freeze up to 3 months.
Reheat from frozen in the microwave for 30–45 seconds.
These pair beautifully with scrambled eggs, fruit salad, or yogurt parfaits.

Nutrition