These High-Protein Pancake Sausage Mini Muffins are savory, slightly sweet, and satisfyingly tender with a bit of chew from the sausage and a soft pancake-like crumb. The maple syrup in the batter gives a light sweet note while the shredded cheddar melts into pockets of savory richness. They are quick to mix, easy to portion in a mini muffin tin, and hold well for grab-and-go breakfasts or snacks. Make them for meal prep, a busy brunch, or pack a few for a protein-rich lunchbox. If you enjoy a warm bowl version, try the high-protein pancake bowl recipe for another way to use protein pancake mix.
Why You’ll Love This High-Protein Pancake Sausage Mini Muffins
- High in protein while still tasting like a comfort breakfast bite.
- Fast: batter mixes in one bowl and bakes in about 15 minutes.
- Portable and portion-controlled — great for meal prep and snacks.
- Sweet and savory balance: maple syrup plus sausage and cheddar.
- Uses protein pancake mix so you get extra protein without whey powders.
- Flexible: swap sausage or cheese to fit diets and tastes.
- Freezes well for quick reheats on busy mornings.
- Kid-friendly texture and flavors — easy to pack for school lunches.
What Is High-Protein Pancake Sausage Mini Muffins?
This recipe turns protein pancake mix into a savory mini muffin with browned ground sausage and shredded cheese folded into a sweetened pancake batter. The result tastes like a cross between a pancake and a breakfast sausage bite: tender, slightly sweet crumb with savory pockets of sausage and melted cheese. You make them by whisking the pancake mix with milk, eggs, and a touch of maple syrup, then folding in cooked sausage and cheese and baking in a mini muffin tin. The vibe is easy comfort food — perfect for busy weekday breakfasts, lazy brunches, or batch cooking for the week.
Ingredients for High-Protein Pancake Sausage Mini Muffins
For the Base
- 2 cups Kodiak pancake mix (or other protein pancake mix)
- 2 cups milk (try Fairlife for extra protein)
- 2 eggs
- ¼ cup maple syrup
For the Mix-ins
- 1 lb ground sausage, browned and crumbled
- 1 cup shredded cheese (cheddar or Colby jack)
Ingredient Notes (Substitutions, Healthy Swaps)
- Kodiak pancake mix: any protein pancake mix works. If you use a regular pancake mix, the muffins will be less protein-dense.
- Milk: swap for skim, almond, or oat milk if you prefer. Fairlife is higher in protein and makes these heartier.
- Eggs: you can use egg whites (about 4 egg whites) to reduce fat, but texture will be slightly less rich.
- Maple syrup: you can reduce to 2 tablespoons for less sugar or swap for a sugar-free syrup if you want lower carbs.
- Ground sausage: use turkey sausage or chicken sausage to cut fat and calories. Keep the instruction to brown and crumble before folding in.
- Cheese: cheddar or Colby jack work best. For lower fat, use reduced-fat cheddar. Add sharp cheese for stronger flavor.
- Optional: add a pinch of black pepper or a teaspoon of chopped chives for a fresh lift.
Step-by-Step Instructions
Step 1 – Preheat and prep
Preheat the oven to 400°F (200°C). Spray a mini muffin tin well with nonstick spray so muffins release easily.
Visual cue: oven should be fully heated before you put the tin in so the edges crisp slightly.
Step 2 – Brown the sausage
Cook the ground sausage in a skillet over medium heat until fully browned and cooked through. Break it into small crumbles with a spatula. Drain any excess grease and set the sausage aside to cool slightly.
Pro cue: drain on a paper towel-lined plate to remove excess fat so muffins do not get greasy.
Step 3 – Whisk the wet and dry mix
In a medium bowl, whisk the pancake mix, milk, eggs, and maple syrup until smooth and lump-free. Stir briskly so the batter is well combined but don’t overmix.
Visual cue: batter should be pourable and smooth, slightly thicker than pancake batter.
Step 4 – Fold in sausage and cheese
Fold the cooked sausage and shredded cheese into the batter until evenly distributed.
Step 5 – Fill the mini tin
Fill each mini muffin cup about ¾ full with batter. A small cookie scoop or two spoons work well for even portions.
Visual cue: batter should sit slightly domed in the cup but not overflowing.
Step 6 – Bake and check doneness
Bake for about 15 minutes or until the tops are golden and the centers feel firm to the touch.
Pro cue: test a center with a toothpick — it should come out mostly clean with a few moist crumbs, not wet batter.
Step 7 – Cool and store
Cool the muffins a few minutes in the pan, then transfer to a wire rack. Serve warm or cool completely before storing.
Pro Tips for Success
- Use a nonstick mini muffin tin or line with silicone liners for easy release.
- Don’t skip browning and draining the sausage; extra grease will make muffins soggy.
- If batter is too thick, add a tablespoon of milk at a time until it’s spoonable.
- If you want crisper edges, bake one or two minutes longer but watch closely.
- Make batter up to 24 hours ahead and keep chilled; add sausage and cheese just before baking.
- Let muffins cool before stacking in a container to avoid soggy tops.
- Use a small cookie scoop for even size and uniform bake times.
Flavor Variations
- Optional — Maple-Sage: add 1 teaspoon dried sage to the batter and use sausage seasoned with sage for a classic combo.
- Optional — Spicy Kick: stir in ¼ to ½ teaspoon cayenne or use spicy breakfast sausage for heat.
- Optional — Herb & Cheese: fold in chopped chives or parsley plus a sharper cheddar for a fresh, tangy bite.
- Optional — Veggie Boost: fold in ¼ cup finely diced bell pepper or grated zucchini (squeeze excess moisture first).
- Optional — Sweet & Savory: add a touch more maple syrup (to 1/3 cup) and use slightly sweeter sausage for brunch guests.
Serving Suggestions
- Serve warm with extra maple syrup on the side for dipping.
- Pair with scrambled eggs or a simple green salad for a fuller meal.
- Pack two muffins with fruit and Greek yogurt for a balanced on-the-go breakfast.
- Add to a brunch platter alongside fresh berries, sliced toast, and coffee.
- Top with a dollop of sour cream or a bit of hot sauce for grown-up flavor.
- Serve at a party on a platter with toothpicks for an easy finger food.
Make-Ahead, Storage & Reheating
- Make-ahead: bake muffins, cool, and store in an airtight container in the fridge for up to 4 days. Batter can be mixed and kept in the fridge for up to 24 hours before folding in sausage and cheese.
- Storage duration: refrigerate for up to 4 days. The texture softens slightly after the first day but remains good for meals.
- Reheating best practices: reheat individual muffins in the microwave for 20–30 seconds, or pop 2–3 in a 350°F oven for 5–8 minutes to restore a bit of crispness. For multiple muffins, a toaster oven works well.
- Texture changes: refrigeration firms the crumb and may dull the edges. Reheating in the oven helps bring back some freshness.
Storage and Freezing Instructions
- Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag or airtight container for up to 2 months.
- To reheat from frozen: microwave for 45–60 seconds or thaw in the fridge overnight and reheat in a 350°F oven for 6–8 minutes.
- Freezing is recommended — these mini muffins freeze and reheat well without major texture loss. If you plan to freeze, cool completely first and remove any excess moisture.
Nutrition Facts (Per Serving)
Assumes recipe makes about 24 mini muffins; values are estimates per muffin.
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~120 kcal | ~6.5 g | ~9 g | ~7 g | ~0.5 g | ~150 mg
Estimates vary by brands and portions.
FAQ About High-Protein Pancake Sausage Mini Muffins
Q: My batter seems too thick. How do I fix it?
A: Add milk 1 tablespoon at a time until spoonable. The batter should be slightly thicker than pancake batter.
Q: Why are my muffins greasy?
A: Sausage may still have excess fat. Drain cooked sausage well on paper towels and blot any extra grease before folding in.
Q: How do I know they’re done without overbaking?
A: Tops should be golden and centers firm. A toothpick should come out with a few moist crumbs but not wet batter.
Q: Can I use full-size muffin tins?
A: Yes, but bake time will increase. Check at 18–22 minutes and test with a toothpick.
Q: What if I don’t have maple syrup?
A: You can reduce or omit the syrup. Use 2 tablespoons honey or leave it out; sweetness will be milder.
Q: Can I make this dairy-free?
A: Swap milk for unsweetened plant milk and use a dairy-free shredded cheese. Texture and flavor will change slightly.
TastyInspo Notes
- Use freshly shredded cheese rather than pre-shredded for better melt and texture.
- Press cooked sausage into small pieces so every mini muffin gets sausage in each bite.
- Try mixing half cheddar and half Colby jack for a balanced melt and flavor.
- If you want uniform color, brush tops lightly with milk before baking for a gentle sheen.
- For an attractive tray, garnish with tiny sprigs of chive or a light dusting of cracked black pepper.
Troubleshooting
Issue: Muffins are dry — Fix: Reduce oven time by 1–2 minutes and ensure you don’t overbake; add a little extra milk to the batter next time.
Issue: Centers are raw while edges are done — Fix: Use an oven thermometer to ensure accurate temp; lower oven by 25°F and bake a few minutes longer.
Issue: Batter too runny — Fix: Add 2 tablespoons pancake mix at a time until it thickens; chilling batter 10–15 minutes can help.
Issue: Muffins stick to pan — Fix: Use nonstick spray liberally, silicone liners, or lightly flour the tin. Cool fully before removing.
Issue: Soggy bottoms — Fix: Drain sausage well and avoid overfilling cups; bake until edges set.
Issue: Flavor too bland — Fix: Use seasoned sausage or add a pinch of salt and black pepper to the batter.
Final Thoughts
These mini muffins pack a lot of meal-ready value: they mix fast, bake quickly, and balance sweet and savory in a small, portable bite. They work for busy mornings, simple brunches, or as a make-ahead protein snack. Follow the tips for drainage, even scooping, and proper reheating to keep them tasting fresh all week.
Conclusion
For another take on using protein pancake mix in a hearty, bowl-style meal, see High Protein Sausage Pancake Muffins – Mad About Food for extra inspiration and serving ideas. 
High-Protein Pancake Sausage Mini Muffins
Ingredients
For the Base
- 2 cups Kodiak pancake mix (or other protein pancake mix) Any protein pancake mix works.
- 2 cups milk Try Fairlife for extra protein.
- 2 large eggs Substitute with egg whites for less fat.
- ¼ cup maple syrup Can reduce to 2 tablespoons for less sugar.
For the Mix-ins
- 1 lb ground sausage Browned and crumbled.
- 1 cup shredded cheese (cheddar or Colby jack) Use reduced-fat for a healthier option.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and spray a mini muffin tin with nonstick spray.
- Cook the ground sausage in a skillet over medium heat until fully browned. Drain excess grease and set aside.
- In a medium bowl, whisk the pancake mix, milk, eggs, and maple syrup until smooth and lump-free.
- Fold in the cooked sausage and shredded cheese until evenly distributed.
- Fill each mini muffin cup about ¾ full with batter.
- Bake for about 15 minutes or until the tops are golden and the centers feel firm.
- Cool the muffins for a few minutes in the pan, then transfer to a wire rack.
