Are you tired of rushed mornings and boring breakfasts? Craving a delicious and satisfying meal that’s also quick and easy to prepare? Then look no further! These Pancake and Sausage Muffins are the ultimate solution for busy week days and lazy weekends alike. This recipe delivers fluffy pancakes and savory sausage in one convenient, portable package. It’s a fantastic healthy meal, perfect for meal prepping, and a surefire hit with the whole family. Get ready to elevate your breakfast game!
Ingredients:
- 1 pound breakfast sausage (mild or spicy, your choice!)
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 2 tablespoons melted unsalted butter
- Optional: 1 teaspoon vanilla extract for extra flavor
Instructions:
Get started:
- Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin generously with cooking spray or line it with paper muffin liners. This step ensures your muffins release easily and prevents sticking.
Prepare the sausage:
- In a large skillet over medium heat, cook the sausage until browned and crumbled. Drain off any excess grease. This step builds flavor and ensures your muffins aren’t overly greasy.
Make the batter:
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In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are evenly combined. This helps create a consistent batter.
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In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract (if using).
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Gently pour the wet ingredients into the dry ingredients and stir just until the batter is moistened. Avoid overmixing, as this can result in tough muffins.
Assemble and bake:
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Divide the cooked sausage evenly among the muffin cups.
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Pour the batter over the sausage, filling each cup about ¾ full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve:
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Pancake and Sausage Muffins:
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in tough muffins. Mix just until the dry ingredients are moistened.
- Use good quality sausage: The flavor of the sausage will greatly impact the overall taste of the muffins. Choose a brand you enjoy.
- Adjust the spice level: Use mild, spicy, or even hot Italian sausage to suit your preference.
- Add-ins: Get creative! Try adding cheese, chopped peppers, or onions to the batter for extra flavor and texture.
Variations:
- Cheesy Sausage Muffins: Stir in ½ cup of shredded cheddar cheese into the batter.
- Spicy Sausage and Pepper Muffins: Add ½ cup of chopped bell peppers (any color) along with your favorite hot sausage.
- Sweet and Savory Muffins: Add a sprinkle of cinnamon or nutmeg to the batter for a hint of sweetness that complements the savory sausage.
Nutritional Information (per muffin, approximate):
- Calories: Approximately 250-300
- Protein: 10-15g
- Fat: 15-20g
- Carbohydrates: 20-25g
This nutritional information is an estimate and may vary based on the specific ingredients used.
These Pancake and Sausage Muffins are a quick dinner idea, a great healthy meal for breakfast or brunch, and a fantastic way to enjoy a delicious and convenient homemade breakfast. They’re perfect for meal prepping – simply store them in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage. Enjoy!