McGriddle Muffins Breakfast Bites (Printer-Friendly Version)
Fluffy muffins with sausage, eggs, and syrup bring classic sweet and savory breakfast flavors to your table fast.
# Required Ingredients:
→ Main Components
01 -
2 1/4 cups (270 g) complete pancake mix (requires only water)
02 -
1 1/3 cups (320 ml) water
03 -
1 lb (450 g) breakfast sausage
04 -
1 cup (100 g) shredded cheddar cheese
05 -
4 large eggs, beaten
06 -
1/2 cup (120 ml) maple syrup
→ Seasoning
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon ground black pepper
# Step-by-Step Instructions:
01 -
Preheat oven to 200°C. Generously grease a standard muffin tin or use a silicone muffin pan.
02 -
Cook breakfast sausage in a skillet over medium heat until browned. Drain excess fat, retaining a small amount in the pan for the eggs. Set cooked sausage aside.
03 -
Add beaten eggs to the skillet. Cook over medium heat, breaking into smaller pieces as they set. Remove from heat once just cooked through and set aside.
04 -
In a mixing bowl, combine pancake mix, water, maple syrup, salt, and pepper. Stir until smooth.
05 -
Fold the browned sausage, scrambled eggs, and shredded cheddar cheese into the pancake batter until evenly distributed.
06 -
Spoon batter into greased muffin cups, using just under 60 ml (1/4 cup) per muffin.
07 -
Bake at 200°C for 16–18 minutes, or until muffins are domed, golden brown, and a toothpick inserted into the center comes out clean.
08 -
Allow muffins to cool in the tin for at least 5–6 minutes before removing. Serve warm, optionally with extra maple syrup for dipping.
09 -
Once cooled completely, wrap muffins individually with cling film and store in a freezer bag. Reheat in microwave for 1 minute or until heated through.
# Handy Cooking Tips:
01 -
Silicone muffin pans simplify muffin removal and reduce sticking.
02 -
Kodiak or similar protein pancake mix can be used to increase protein content.
03 -
Muffins freeze well and can be made ahead for quick breakfasts.