Can I make these gluten-free?

Yes—use a 1:1 gluten-free flour blend. The texture will vary slightly; add a tablespoon more liquid if the batter seems stiff.

Are these good for picky eaters?

Definitely. They’re a leading contender for Picky Breakfast Ideas —swap sausage for turkey or omit onions if needed.

Don’t. Cook and drain the sausage first to remove grease and guarantee even cooking.

Yes—spoon onto a hot griddle and cook like pancakes. Time will be similar to classic pancakes.

Brown sausage well and drain on paper towels; blot to remove any remaining oil.

A handy, tasty twist on breakfast: pancake-style batter studded with seasoned sausage, baked in muffin tins for an easy grab-and-go meal.

Scale

Heat your oven to 375°F (190°C). Oil a 12-cup muffin pan or line it with paper liners.
In a big mixing bowl, combine the prepared pancake batter (from the 2 cups of mix) with the egg, milk, and vegetable oil. Stir just until the ingredients come together — a few small lumps are fine.
Fold the cooled, crumbled sausage into the batter until distributed evenly.
Spoon the mixture into the muffin cups so each one is about two-thirds full.
Bake on the middle rack for 18–20 minutes, or until a toothpick inserted near the center of a muffin comes out clean.
Let the muffins rest in the pan for several minutes, then transfer them to a wire rack to cool slightly before serving.