Mini Sausage Pancake Muffins
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Follow The Diary of a Real Housewife and show us what recipes you are cooking using the hashtag #TDOARH. I can't wait to see what you have cooking!
- Carbohydrate 6.86658055560697 g
- Cholesterol 11.3038194450136 mg
- Fat 4.19077152799176 g
- Fiber 0 g
- Protein 0.474829861154802 g
- Saturated Fat 2.63442555567538 g
- Serving Size 1 1 mini muffin (44g)
- Sodium 180.155416957676 mg
- Sugar 6.86658055560697 g
- Trans Fat 0.307853333362182 g
- Calories 65 calories
Step-by-step
- Preheat oven to 400 degrees F.
- Cook sausage, crumbling with a spatula until fully cooked.
- Drain fat and set aside.
- Shift together flour, baking powder, baking soda, and sugar.
- In a separate bowl, beat egg, then add milk and melted butter.
- Mix together wet and dry ingredients.
- Pour pancake mix into mini muffin pan, then add a spoonful of cooked sausage.
- Bake for 10-12 minutes.
- Remove from oven and allow to cool for 1-2 minutes.
- Optional: Serve with maple syrup.
Mini Sausage Pancake Muffins: A Busy Mom's Quick Breakfast Solution
Mornings in our house are a whirlwind. Between getting kids ready for school, packing lunches, and making sure everyone has their homework, finding time for a proper breakfast often feels impossible. That's why I've become a huge fan of make-ahead breakfasts, and these mini sausage pancake muffins are a perfect example. They're quick to assemble, bake up beautifully, and are easily packed for lunches or grabbed on the go.
The best part? They're incredibly versatile. I often adapt this recipe based on what I have on hand. Sometimes I swap the sausage for crumbled bacon or even shredded leftover chicken. Feel free to experiment with different add-ins like cheese, chopped vegetables (onions, peppers), or even some finely chopped herbs. The possibilities are endless!
Why I love this recipe:
- Convenience: These muffins are perfect for meal prepping. Bake a batch on the weekend and enjoy them throughout the week.
- Portion control: The mini muffin size makes it easy to control portions, especially for picky eaters.
- Kid-friendly: My kids adore these muffins! They're fun to eat, and the sausage adds a savory element they love.
- Freezer-friendly: Once cooled completely, these muffins can be stored in the freezer for up to three months. Just reheat in the microwave or oven.
- Customizable: Add your favorite ingredients to make it your own!
Beyond the Breakfast Table:
These aren't just for breakfast! They also make a great snack or even a fun appetizer for a party. Imagine serving them warm with a side of dipping sauce – the perfect finger food for any occasion. They are incredibly satisfying and have a really nice balance of savory and sweet flavours.
Tips and Tricks for Success:
- Don't overmix the batter: Overmixing can lead to tough muffins. Mix just until the ingredients are combined.
- Use a mini muffin tin: This ensures even baking and perfectly portioned muffins.
- Grease your muffin tin: This will prevent the muffins from sticking.
- Let them cool: Allow the muffins to cool slightly in the tin before removing them. This prevents them from crumbling.
- Storage: Store leftover muffins in an airtight container at room temperature for up to three days, or in the freezer for up to three months.
Ingredients you'll need (easily sourced from your local grocery store):
- 1 pound of ground breakfast sausage (I prefer a mild variety)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar (granulated)
- 1 large egg
- 1 cup milk (whole milk works best)
- 1 tablespoon melted butter
Making these mini sausage pancake muffins is a testament to efficient cooking. They’re a simple yet elegant solution for busy week mornings and provide a hearty and satisfying meal that the entire family will enjoy. Give them a try and let me know how you enjoy them, and what modifications you make. Happy cooking!
