Description
Delicious mini muffins combining savory sausage with sweet maple syrup, perfect for quick breakfasts.
Ingredients
Scale
- 1 pound breakfast sausage
- 2 cups Hungry Jack Pancake Mix
- 1 cup water
- 1/4 cup maple syrup
- 1 cup cheddar cheese, shredded
- 1/4 cup diced jalapeños
- 1/2 cup blueberries
Instructions
- Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
- In a skillet, cook the breakfast sausage over medium heat until browned, crumbling as it cooks. Drain excess grease and set aside.
- In a bowl, combine pancake mix, water, and maple syrup. Stir until just mixed; some lumps are okay.
- Fold in cooked sausage, cheddar cheese, jalapeños, and blueberries gently.
- Spoon the mixture into each muffin cup about 3/4 full.
- Bake for 15-18 minutes until golden brown and a toothpick comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack.
Notes
For a spicier kick, feel free to adjust the amount of jalapeños. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg