High-Protein Pancake Sausage Mini Muffins — High Protein Breakfast Recipe

I have a soft spot for anything that tastes like a plate of pancakes and a savory breakfast sausage had a baby — enter these High-Protein Pancake Sausage Mini Muffins. They started as a weekend experiment when I wanted something portable for busy mornings after coaching my kid’s soccer games. I mixed a protein pancake mix with cooked sausage and cheese, and soon the whole car smelled like Sunday brunch. Over time they became my go-to for grab-and-go breakfasts, tailgate snacks, and even lunchbox surprises. There’s something wonderfully homey about pancakes meeting sausage in muffin form — a little bit of Americana comfort-food nostalgia with a protein-packed twist. If you love classic diner breakfasts but need something practical for modern schedules, these are for you. For another cozy, savory option, try this hearty recipe I love: Legendary Sausage Potato Soup.

Who is this recipe for?

This recipe is perfect for busy parents, meal-prep fans, breakfast-on-the-go seekers, and anyone wanting a higher-protein take on classic pancakes and sausage.

Core ingredients overview:

This dish combines 2 cups Kodiak (or other protein) pancake mix, 1 lb browned and crumbled ground sausage, 2 cups milk (Fairlife works well for extra protein), 2 eggs, ¼ cup maple syrup, and 1 cup shredded cheese (cheddar or Colby jack) to create savory, protein-forward mini muffins that are easy to make and even easier to enjoy. If you like savory-sweet brunch bites, these are a keeper — and they pair nicely with soups like Legendary Sausage Potato Soup for a full meal rotation.

Tools & Ingredients

Tools

Mini muffin tin (24-cup ideally)
Nonstick spray or silicone mini muffin liners
Skillet or frying pan
Mixing bowl (large)
Whisk
Measuring cups and spoons
Spatula or wooden spoon
Cooling rack
Oven
Kitchen thermometer (optional)

Ingredients (with benefits)

2 cups Kodiak pancake mix (or other protein pancake mix) – adds protein and structure; less refined carbs than typical pancake mixes
1 lb ground sausage, browned and crumbled – provides savory flavor and hearty protein
2 cups milk (try Fairlife for extra protein) – hydrates the batter and adds calcium and extra protein if using ultra-filtered milk
2 eggs – bind the batter and contribute protein and moisture
¼ cup maple syrup – sweetens lightly and balances the savory sausage for a breakfast-brunch flavor profile
1 cup shredded cheese (cheddar or Colby jack) – adds melty richness, savory depth, and more protein

(Here’s another savory pairing idea you might enjoy: Legendary Sausage Potato Soup.)

Instructions

Preheat the oven to 400°F (200°C). Spray a mini muffin tin well with nonstick spray or line with silicone mini liners.
In a bowl, whisk the pancake mix, milk, eggs, and maple syrup until smooth and free of large lumps. Use a whisk to get a uniform batter.
Fold the cooked, crumbled sausage and shredded cheese gently into the batter until evenly distributed.
Fill each mini muffin cup about ¾ full with batter. Avoid overfilling to prevent spills.
Bake for 15 minutes or until the tops are golden and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
Let the mini muffins cool in the tin for 2–3 minutes, then transfer to a cooling rack to firm up before serving or storing.

FAQ

Q: Can I freeze this recipe?
A: Yes — these mini muffins freeze very well. Cool completely, place in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 8–12 minutes or microwave for 45–60 seconds.

Q: What can I use instead of Kodiak pancake mix?
A: You can use any high-protein pancake mix or even a whole-wheat pancake mix if you prefer. If substituting a standard pancake mix, consider adding a scoop of unflavored protein powder or using higher-protein milk like Fairlife to keep the protein content up.

Q: Can I make these vegetarian?
A: Yes — swap the sausage for a plant-based sausage crumble or seasoned tempeh to keep the savory element while making them vegetarian-friendly.

Q: Are these safe for meal prep?
A: Absolutely — store in an airtight container in the fridge for 3–4 days. They reheat well and are perfect for batch cooking.

Tips & Tricks

Don’t skip browning and draining the sausage: removing excess fat prevents the muffins from becoming greasy.
Use silicone liners if you plan to freeze — they make removal easier and reduce sticking.
Uniform portioning helps the muffins bake evenly; use a small cookie scoop or tablespoon to fill cups.
If the tops brown too quickly, tent the tin loosely with foil for the last 3–5 minutes of baking.

(If you’re exploring savory breakfast recipes, you might also enjoy checking out this comforting option: Legendary Sausage Potato Soup.)

Conclusion

If you liked this spin on classic diner flavors, you may find additional variations and inspiration at these resources: check out this similar recipe for High Protein Sausage Pancake Muffins, see another take at Sausage Pancake Muffins (High Protein) – iFoodReal.com, and browse a breakfast-focused version at High-Protein Pancake Sausage Mini Muffins | Breakfast Recipe.

Enjoy these mini muffins warm or packed for busy mornings — and if you make them, share a photo or tag a friend who’d love bite-sized brunch!