Description
Delightful breakfast bites combining fluffy pancakes with savory sausage and melty cheddar cheese, perfect for busy mornings or brunch.
Ingredients
- 2 cups complete pancake mix (just add water variety)
- 1 ½ cups cold water
- 1 pound ground breakfast sausage (cooked and crumbled)
- 1 cup mild or sharp cheddar cheese, shredded
- ¼ cup pure maple syrup
- Non-stick cooking spray (for greasing the tin)
Instructions
- Preheat the oven to 350°F (175°C) and generously coat a mini muffin tin with non-stick cooking spray or line with paper liners.
- Cook the sausage in a skillet over medium-high heat, breaking it into small crumbles. Drain excess grease.
- Mix the pancake batter by whisking together the pancake mix and cold water in a large bowl until the large lumps disappear.
- Add the maple syrup and shredded cheddar cheese to the pancake batter, stirring gently until combined.
- Fold in the sausage, mixing until evenly distributed.
- Fill the muffin cups about three-quarters full with the batter.
- Bake for about 15-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool slightly in the pan before transferring to a wire rack.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the microwave or oven.