Breakfast mini muffins are my favorite make ahead morning shortcut. They start with simple pancake mix, then get loaded with sausage, cheddar, and a little maple syrup so they taste like a full breakfast in one bite. They’re quick to mix, easy to reheat, and kids love them because they feel like a treat but still actually fill them up.
Make a tray, stash them in the fridge, and warm up a few whenever you need something quick. They freeze well too so you can make extra and keep these tiny, grab and go bites on hand. The batter bakes into soft, fluffy little bites that hold up beautifully in the fridge or freezer, so you can prep once and be set for days.
You can use any pancake mix you already have (even protein pancake mix), toss in leftover sausage, switch up the cheese, or make them sweeter or more savory depending on your kids’ preferences. Check out my sweet version here:
Breakfast Mini Muffins
Course: BreakfastDifficulty: Easy15
minutes15
minutes30
minutesStart your day with these make ahead breakfast mini muffins! Packed with sausage, cheese, and a touch of maple syrup. They’re easy, freezer friendly, and guaranteed to be a hit with the whole family.
Ingredients
2 cups Pancake Mix (any brand, prepared according to the box directions)
1 1/2 cups Milk
1 lb Breakfast Sausage
1 cup Shredded Cheddar Cheese
1/4 cup Maple Syrup (more to taste)
Directions
- Preheat Your Oven to 375°F
-Cook and crumble the breakfast sausage and set aside
-Spray a mini muffin baking pan with non stick baking spray. - Make the batter
-Prepare your pancake mix according to the box and let it sit for 2–3 minutes so it can thicken slightly. This helps keep the muffins fluffy instead of flat.
-Stir in maple syrup.
-Fold in the sausage and cheese. The batter should be slightly thicker than normal pancake batter (if it feels too thin, add 1–2 tbsp extra pancake mix). - Fill the Cups
-Scoop the batter into each muffin cup, filling them about ¾ full. If you want them extra cheesy with a golden crust, add a tiny pinch of cheese on top of each one. - Bake
-Bake for 12–15 minutes, or until the tops are set and lightly golden. A toothpick should come out clean.
-Let them cool for a few minutes in the pan before moving them to a rack.
Notes
- Try using turkey sausage or swapping in cooked bacon and switch up cheeses, whatever works for you!
- Make a double batch and freeze some for busy mornings.
- Use silicone liners if you want the easiest cleanup.
- Store in the fridge for up to 4–5 days or freeze for 1–2 months. Reheat in the microwave for 10–15 seconds.
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