Menu
Sausage Cheese Muffins Sausage Cheese Muffins
Sausage Breakfast Muffins Sausage Breakfast Muffins
Sausage Stuffing Muffins Sausage Stuffing Muffins
Sausage Pancakes Sausage Pancakes
Cheddar Sausage Muffins Cheddar Sausage Muffins
Sausage and Pancake Casserole Sausage and Pancake Casserole
Cheddar Sausage Breakfast Muffins Cheddar Sausage Breakfast Muffins
Meat Loaf Muffins Meat Loaf Muffins
Sausage-Peach Puff Pancake Sausage-Peach Puff Pancake
Sausage-Apple Puff Pancake Sausage-Apple Puff Pancake
Carrot Cheesecake Muffins Carrot Cheesecake Muffins
Coffee Cake Muffins Coffee Cake Muffins
Ham and Cheese Muffins Ham and Cheese Muffins
Apple Sausage Pancakes Apple Sausage Pancakes
Apple and Sausage Sheet-Pan Pancakes Apple and Sausage Sheet-Pan Pancakes
Cheesecake Pumpkin Muffins Cheesecake Pumpkin Muffins
Buttermilk Ham and Cheese Muffins Buttermilk Ham and Cheese Muffins
Ham N Cheese Muffins Ham N Cheese Muffins
Ginger Pear Muffins Ginger Pear Muffins
Pizza Muffins Pizza Muffins

Sausage Pancake Muffins

3 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 15 min.

Makes

about 4 dozen

Updated: 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
Sausage Pancake Muffins
Sausage Pancake Muffins Recipe photo by Taste of Home
Next Recipe

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

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.

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.

    • 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.