A simple, no nonsense, easy and fun recipe that is kid approved. These sausage and egg pancake muffins are a favorite in my house.
If you’re looking for a fun recipe to let the kids help with, this is it. They love mixing batter, and sprinkling in the filling. My 5-year-old requests this meal all the time, and always gets excited to help.
I usually make these muffins for supper, and serve them with a side of fruit.
It’s great because I can stick any leftovers in the fridge, and have any easy breakfast on hand in the coming days!
These sausage and egg pancake muffins also freeze really well. You can double or triple the batch and have them as a go-to easy and quick meal whenever needed.
If you want to get fancy with it, add some chopped onions in your sausage when browning. Maybe spice up the eggs a little bit. Oh, you can add some cooked diced tomatoes and peppers to the filling, and instead of syrup, serve it with some sour cream. Maybe, instead of adding any sugar to the pancake batter, you add a little shredded cheese instead. Get a nice, adult, savory dish.
The options are endless!
Sausage and Egg Pancake Muffins
Ingredients
- 1 lb ground sausage browned
- 8 eggs scrambled
Pancake batter
- 3 cups flour
- 2 tbsp baking powder
- ½ tsp salt
- 3 tbsp sugar
- 2 tsp vanilla extract
- 6 tbsp butter melted
- 2 eggs
- 2 ½ cups milk
Instructions
- Brown sausage. Set aside.
- Cook scrambled eggs. Set aside.
- In a large mixing bowl, combine dry ingredients. Add in wet ingredients and mix until just combined.
- Preheat oven to 350°
- Grease two muffin pans.
- Add about 2 tablespoons of pancake batter to the bottom of each muffin pan.
- Sprinkle on desired amount of sausage and eggs.
- Top with another few tablespoons of batter.
- Bake for 20 minutes, until tops are starting to turn golden.
- Remove from oven and allow to cool slightly before removing from pans.
- Serve with your favorite syrup.