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Sausage Pancake Muffins

0 | 0 Reviews
Total Time:Prep: 25 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Lisa Dodd, Greenville, South Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 12, 2023

My kids love sausage and pancakes but making them during the week was out of the question. I purchased the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs in a blanket is a great alternative that's much more cost effective. —Lisa Dodd, Greenville, South Carolina


Test Kitchen tip
  • To make pancakes, pour batter by 1/4 cupfuls onto a hot greased griddle or skillet. Turn when bubbles begin to form and the edges are golden. Cook until the second side is golden. Meanwhile, prepare sausage according to package instructions; serve with warm pancakes.
  • Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until heated through, 20-30 seconds.
    • TEST KITCHEN APPROVED

    Sausage Pancake Muffins

    0 | 0 Reviews Add your review
    Yield:4 dozen
    Prep:25 min
    Cook:15 min
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    Ingredients

    • 2 packages (7 ounces each) frozen fully cooked breakfast sausage links
    • 2 cups all-purpose flour
    • 1/4 cup sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 large egg, lightly beaten
    • 2 cups 2% milk
    • 2 tablespoons canola oil
    • 2 tablespoons honey
    • Maple syrup, optional
    Text Ingredients
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    Directions

    1. Preheat oven to 350°. Coat 48 mini muffin cups with cooking spray. Microwave sausages according to package directions; drain. Cut into small chunks; divide evenly among muffin cups.
    2. Whisk next 6 ingredients. In another bowl, whisk egg, milk, oil and honey until blended. Add to flour mixture; stir just until moistened. Pour batter over sausage chunks in prepared muffin cups.
    3. Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm, adding syrup if desired.

    Nutrition Facts

    4 mini muffins (calculated without syrup): 280 calories, 16g fat (5g saturated fat), 39mg cholesterol, 658mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 9g protein.
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