Delicious McGriddle Muffins for Quick Morning Bliss

Enjoy these McGriddle Muffins, a delightful fusion of pancakes, sausage, and eggs for a perfect breakfast treat.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

2 cups Pancake Mix Choose one that only requires water.
1 cup Water
1 lb Breakfast Sausage Can substitute with turkey or plant-based sausage.
1 cup Cheddar Cheese Substitute with any melting cheese if preferred.
4 large Eggs Can use an egg substitute for a plant-based version.
1/4 cup Maple Syrup Honey or agave can be used as alternatives.
to taste Salt Adjust according to your preference.
to taste Pepper Adjust according to your preference.

Equipment

muffin tin
skillet
large mixing bowl

Method

Directions

Preheat your oven to 400°F (200°C) and prepare a muffin tin.
Cook the sausage in a skillet over medium heat until browned and crumbled, about 5-7 minutes.
Scramble the eggs in the same skillet on low heat for 3-4 minutes. Add to the sausage once cooked.
In a large bowl, combine pancake mix with water, maple syrup, salt, and pepper. Mix until just blended.
Fold in the cooked sausage, scrambled eggs, and cheddar cheese.
Spoon the batter into muffin cups, filling each about 1/4 full.
Bake for 16-18 minutes until tops are domed and a toothpick comes out clean.
Allow to cool in the tin for 5-6 minutes before serving warm.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 30gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 500IUCalcium: 150mgIron: 1.5mg

Notes

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped for up to 2 months.

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