Ingredients
Equipment
Method
- Preheat your oven to 400 degrees Fahrenheit. Generously grease a muffin tin with non-stick spray or butter (using a silicone pan is recommended).
- In a large skillet over medium-high heat, brown the breakfast sausage until fully cooked. Drain the excess grease from the meat and set the sausage aside.1 lb breakfast sausage
- Add the beaten eggs to the skillet and cook over medium heat. Use a spatula to scramble them into small, less than bite-sized pieces. Once cooked, set them aside.4 eggs
- In a medium-sized mixing bowl, combine the pancake mix, water, maple syrup, salt, and pepper. Whisk until the batter is mostly smooth, then stir in the cooked sausage, scrambled eggs, and shredded cheddar cheese.2 1/4 cups complete pancake mix, 1 1/3 cups water, 1/2 cup maple syrup, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 lb breakfast sausage, 4 eggs, 1 cup cheddar cheese
- Pour the mixture into the prepared muffin pan, filling each cavity with a scant 1/4 cup of the batter.
- Bake at 400 degrees for approximately 16 to 18 minutes. The muffins are done when the tops have nicely domed, turned golden brown, and a toothpick inserted into the center comes out clean.
Notes
Use a silicone muffin pan to allow the muffins to pop right out without sticking. Ensure you drain the sausage grease thoroughly before adding the meat to the batter to prevent the muffins from becoming too oily.
