You’ll love these Pancake Sausage Muffins for a quick grab and go breakfast option!
You may recall my original recipe for these posted way back in 2010. Goodness, a lot of life has happened since then!
Fourteen years, seven more kids, and two daughters-in-law later, I’m re-sharing this recipe with a slight improvement to make these muffins 100% transportable without any mess. Instead of sitting at a table and drizzling maple syrup on top of these muffins, we are adding the syrup into the muffin before baking. Now it’s all ready to go on the way to work or school or on a trip – without a sticky mess!
Grab and Go: Pancake Sausage Muffins
- 2 cups whole grain flour
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 cups milk
- 3 eggs
- ½ cup real maple syrup
- ½ cup melted butter or coconut oil
- 1 pound cooked sausage crumbles
- Mix dry ingredients together.
- Add milk, eggs, syrup, and melted butter.
- Stir in cooked sausage crumbles.
- Spoon batter into 24 prepared muffin tins (regular paper liners don't work well for these but I've discovered that If you Care parchment paper liners work well)
- Bake at 350° for 15-20 minutes or until the muffins are lightly browned.
- These freeze well and can be rewarmed quickly to eat on the go.
Prepare these for the freezer by removing the paper liners then wrapping one or two in foil.
Place your wrapped muffins in a freezer bag and freeze. Thaw and rewarm in the oven or air fryer as needed. If you are warming up just one or two packages at a time, the air fryer works great and has them ready to go in just 4-5 minutes. If you need multiple packages, put them into a 350 degree oven to warm up for 8-10 minutes.
Other great grab-and-go breakfast ideas include:
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