Description
Savory bites made with sausage and cheddar, packed into a protein-rich pancake batter and baked for quick breakfasts.
Ingredients
- 1 lb Breakfast sausage, cooked and cooled
- 1/4 cup Maple syrup, sugar-free
- 2 cups Protein pancake mix
- 1 cup Cheddar cheese, shredded
- 1 1/2 cups Water
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a mixing bowl, crumble the cooked sausage.
- Add the maple syrup, protein pancake mix, shredded cheddar, and water; stir to combine.
- Spoon the mixture into the muffin tin, filling each cup 3/4 full.
- Bake for 20–25 minutes, until set and lightly golden.
- Allow to cool briefly in the tin, then transfer to a rack. Serve warm or refrigerate.
Notes
Use chicken or turkey sausage for a leaner option. For dairy-free, swap cheddar for plant-based cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American