Easy Sausage Pancake Muffins
Delicious muffins that combine fluffy pancake texture with savory sausage, melted cheese, and green onions—perfect for brunch or a quick breakfast!
Ingredients
Muffin Base
- 1 cup pancake mix Use your favorite pancake mix.
- 1 cup milk Any milk will do, including plant-based.
- 1 large egg At room temperature for better mixing.
Mix-Ins
- 1 cup cooked Halal sausage (crumbled) Substitute with cooked vegetables for a meatless option.
- 1/2 cup shredded cheese Optional; any melting cheese works well.
- 1/4 cup chopped green onions Optional, adds a fresh seasoning.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together pancake mix, milk, and egg until combined.
- Gently fold in the crumbled sausage, cheese, and green onions.
Baking
- Spoon the mixture into the muffin tin, filling each cup about three-quarters full.
- Bake for 15-18 minutes or until the tops are golden brown.
- Let the muffins cool for a few minutes before transferring them to a wire rack.
Notes
Store in an airtight container in the refrigerator for up to 3 days or freeze for about 2 months. Reheat in the microwave for 30 seconds or in a 350°F oven for 10 minutes.