A quick, easy breakfast that has flavor AND protein, these are great to reheat for busy weekdays when you need something in your belly besides coffee!

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Prep time: 15 minutes

Bake time: 15 minutes

Total time: 30 minutes

Makes 12 muffins

• 1 lb pork or chicken sausage
• 2 cups instant pancake mix of your choice
• 1-1/2 cups water
• 1/4 maple syrup
• 1 cup shredded cheddar cheese

• Preheat oven to 400 degrees Fahrenheit.
• Cook your breakfast sausage.
• Prepare your batter by mixing 2 cups mix and 1-1/2 cups water, and mix in shredded cheese.
• Add in your cooked sausage.
• Place batter into 12 muffin cups, filling evenly until your batter is gone.
• Bake for 12-15 minutes until muffins are just starting to turn golden brown.
• Remove from oven and let cool 5 minutes before carefully removing from muffin tins to wire rack to finish cooling.
• Store in airtight container in the fridge for up to one week.

• For reheating: microwave on high for 1-1/2 minutes or until heated through, or the toaster oven for 3-5 minutes or until heated through.

For those of you who love a hot breakfast but don’t have the time in the morning to make one each day, these are perfect to make and keep in the fridge to quickly reheat and eat before starting your day.

If your kids love eggs and sausage, they’ll likely enjoy these too as they taste very similar to a McDonald’s McGriddle. If you are looking for a more kid-friendly version, be sure and check out Quick & Easy Pancake Muffins for Kids.

Until next time,