McGriddle Bites Sausage Muffins
These McGriddle Bites Sausage Muffins combine fluffy pancake batter, savory breakfast sausage, melted cheddar and maple syrup into easy, poppable breakfast bites perfect for meal prep or weekend brunch.
Ingredients
Batter and filling
- 8 oz mild breakfast sausage cooked and crumbled
- 2 cups just-add-water pancake mix
- 1 1/4 cups water or milk start with water and add more if needed
- 1/4 cup maple syrup plus more for serving
- 1 cup shredded sharp cheddar cheese
- butter or nonstick spray for greasing the pan
Instructions
- Cook the sausage: In a skillet over medium heat, cook the breakfast sausage, breaking it into small crumbles, until browned and cooked through. Drain off excess fat and let the sausage cool slightly.
- Prepare the batter: In a mixing bowl, whisk together the pancake mix and water or milk until just combined, then stir in the maple syrup. The batter should be pourable but not thin; adjust with a splash more liquid if needed.
- Add sausage and cheese: Fold the cooled sausage crumbles and shredded cheddar into the batter, mixing gently so the add-ins are evenly distributed.
- Fill the pan: Preheat the oven to 400°F (200°C). Grease a mini muffin pan well with butter or nonstick spray. Spoon the batter into each cup, filling almost to the top.
- Bake: Bake the muffins for 12–15 minutes, or until the tops are puffed and lightly golden and a toothpick inserted into the center of a muffin comes out clean.
- Serve: Let the McGriddle Bites Sausage Muffins cool in the pan for a couple of minutes, then loosen the edges and lift them out. Serve warm with extra maple syrup for dipping.
Notes
For gluten-free muffins, use your favorite gluten-free pancake mix and verify that the sausage is gluten free. To reheat leftovers, warm in a low oven or air fryer until heated through and lightly crisp on the edges.