Can I swap the sausage for bacon?

Yes. Cook and crumble bacon, drain, and fold into batter. The flavor shifts but stays delicious.

Are these good for picky eaters?

Absolutely — these rank high on Picky Breakfast Ideas lists because they combine sweet pancake notes with familiar sausage. You can hide veggies by finely grating them.

Can I make these without eggs?

For Breakfast Meal Prep No Eggs , use a reliable egg replacer or mashed banana (texture and flavor will change). Some plant-based milks and flaxseed “eggs” work in a pinch.

How can I boost protein even more?

Use a high-protein pancake mix (like oat- or whey-enriched mixes), add powdered milk, or fold in cottage cheese or Greek yogurt to the wet mix.

Are these suitable for kids’ lunchboxes?

Yes — they’re portable, filling, and usually a hit with kids. Great for Make Ahead Breakfast Grab And Go or packed lunches.

Easy Prep Breakfast — High-Protein Pancake Sausage Mini Muffins 9am Chef

Description

Recreate that cozy Sunday morning vibe in a portable, protein-packed bite. These little muffins fold pancake batter and savory sausage into tiny, oven-baked rounds that travel well, freeze nicely, and fuel busy days.

Ingredients

Scale

Protein pancake mix (about 2 cups) — any high-protein blend will work
1 lb ground breakfast sausage, cooked and crumbled
2 cups milk (dairy or a high-protein alternative)
2 large eggs
¼ cup pure maple syrup (or honey/maple substitute)
1 cup shredded cheese (cheddar, Colby jack, or your favorite)

Instructions

Preheat the oven to 400°F (200°C). Generously grease a mini muffin tin or use paper liners.
In a mixing bowl, whisk the pancake mix with the milk, eggs, and maple syrup until the batter is mostly smooth. A few small lumps are fine — don’t overwork it.
Fold the cooled, crumbled sausage and the shredded cheese into the batter until evenly distributed.
Spoon the mixture into the prepared mini cups, filling each about three-quarters full.
Bake for roughly 14–16 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let the muffins rest in the pan for a couple minutes, then transfer them to a wire rack to cool slightly before serving or storing.

Notes

Drain the sausage well after cooking to avoid greasy muffins.
Use a small cookie scoop for uniform muffins and faster filling.
To freeze: cool completely, flash-freeze on a tray, then bag. Reheat from frozen in a toaster oven or 325°F oven for best texture.

Nutrition

Serving Size: 1 muffin
Calories: 90
Fat: 5g
Carbohydrates: 5g
Protein: 8g