Description
High Protein Sausage Pancake Muffins are fluffy, savory, and perfect for busy mornings—a protein-packed grab-and-go breakfast that combines pancake batter with halal sausage.
Ingredients
Scale
- 1 lb halal turkey breakfast sausage or halal beef sausage
- 2 cups protein pancake mix
- 1 1/2 cups milk
- 2 large eggs
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp black pepper
- Cooking spray or muffin liners
Instructions
- Preheat oven to 375°F (190°C) and grease or line a muffin tin.
- Cook halal sausage in a skillet over medium heat until fully cooked and crumbled. Set aside to cool slightly.
- In a large bowl, whisk pancake mix, milk, eggs, maple syrup, vanilla, and black pepper until smooth.
- Fold cooked sausage into the batter.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake for 20–25 minutes until puffed and lightly golden. Let cool slightly before removing from the pan. Serve warm or store for meal prep.
Notes
- Tip: Use chicken or turkey sausage for a leaner option.
- Storage: Keep muffins in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
- Meal prep friendly: These muffins reheat well in the microwave or toaster oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ≈240 kcal
- Sugar: ≈6 g
- Sodium: ≈370 mg
- Fat: ≈9 g
- Saturated Fat: ≈3 g
- Unsaturated Fat: ≈6 g
- Trans Fat: 0 g
- Carbohydrates: ≈22 g
- Fiber: ≈2 g
- Protein: ≈12 g
- Cholesterol: ≈190 mg
Keywords: High Protein Sausage Pancake Muffins, high protein breakfast, sausage pancake muffins, halal breakfast, meal prep muffins, grab-and-go