Protein McGriddle Muffins
These protein McGriddle muffins are the ultimate sweet-and-savory breakfast. Inspired by everyone’s favorite McDonald’s breakfast, they’re packed with flavor, loaded with protein, and ready in 30 minutes.
With 11 grams of protein each, they’re perfect for meal prep and make a satisfying grab-and-go breakfast or snack for anyone who doesn’t love oats or smoothies. If you’re avoiding processed meat, try these homemade sausage cheese muffins instead.
Dietitian tip 💡 2 muffins provide 22 grams of protein to help keep you full and energized. Thanks to the mix of whole grains, sausage, and cheese, it’s a more balanced choice than your average grab-and-go breakfast.
Why you’ll love this dietitian-made recipe
- Savory and satisfying: Not into sweet breakfasts? These high-protein McGriddle-style muffins are packed with flavor and 11 grams of protein to keep you full.
- Meal prep friendly: Make a batch at the start of the week and reheat for quick, grab-and-go mornings.
- No-fuss recipe: As a dietitian, I know how important it is to keep healthy breakfasts easy so you can actually stay consistent. All you’ll need to make these muffins is 6 ingredients, one bowl, and 20 minutes in the oven.
Prefer savory breakfasts? Try my high-protein breakfast burrito, egg and cheese quesadilla, or cottage cheese avocado toast.
Key ingredients and swaps
- Protein pancake mix: I like Kodiak Buttermilk Power Cakes for its balanced nutrition and soft texture, but any protein pancake mix works. You can also use a regular mix like Bisquick — just note it may have less protein.
- Breakfast sausage ground: Look for uncased breakfast sausage in any flavor. If you can’t find it, grab sausage rounds (raw, not cooked) and crumble them up in a skillet. Use turkey, chicken, or plant-based breakfast sausage for less fat and fewer calories.
- Sharp cheddar: Go for sharp cheddar to maximize flavor. White or orange both work well here.
- Maple syrup: Adds the classic sweet-savory combo McGriddles are known for. It’s mixed into the batter, but feel free to drizzle more on top when serving.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
Make them your own
- Add spices like onion powder, garlic powder, or paprika
- Swap cheddar for pepper jack or mozzarella
- Add a handful of chopped baby spinach, diced bell pepper, or chives to the batter
How to make high-protein McGriddle Muffins
Step 1: Brown and crumble sausage, and stir in maple syrup. Let it cool.
Step 2: Mix with other ingredients.
Step 3: Transfer to lined muffin pan.
Step 4: Bake for 20-25 minutes at 350 F.
Protein and fiber are key to feeling full and satisfied. Download this list of high-protein foods, or my printable high-fiber foods chart.
Storage and re-heating
- Store muffins in a sealed container in the fridge for up to 4 days, or freeze for up to 3 months.
- To reheat from the fridge, microwave for 30–45 seconds or air fry at 350°F for 3–4 minutes.
- To reheat from frozen, thaw in the fridge overnight, then warm using the instructions above.
How to serve McGriddle muffins for breakfast
These protein-packed muffins make the perfect base for a balanced breakfast or snack. To turn them into a full meal, serve 2 muffins with high-fiber fruits like apple, pear, raspberries, blackberries, or kiwi.
For a balanced and filling snack, enjoy 1-2 muffins on their own, or pair with another source of protein or fruit. Here’s exactly how I build a balanced snack as a dietitian and 30 more healthy snack ideas.
Want an extra delicious breakfast or snack? Drizzle muffins with some extra maple syrup before eating.
Common questions
You can easily make these muffins gluten-free by using a gluten-free pancake mix. In fact, Kodiak makes a gluten-free pancake mix, I just haven’t tested this recipe with it. Please note this may change the protein and other nutrition content.
Yes! You can substitute a regular pancake mix like Bisquick, though the protein content will be lower. You could also try my similar sausage cheese muffins that use Bisquick and homemade chicken sausage.
Make sure not to over-bake your muffins. You want them to be set and lightly golden, but not overdone. Let them cool before storing, and reheat gently until just warmed through to avoid drying.
Definitely! Try mixing in finely chopped bell peppers, spinach, or green onions. Just don’t overload the batter or it may not bake evenly — I’d recommend sticking to 1/2 cup.
They’re a healthier, protein-packed version! You still get the sweet-and-savory combo from the sausage, maple syrup, and pancake base, just in a more nourishing format.
More healthy muffin recipes
Whole Wheat Blueberry Muffins
Healthy Honey Bran Muffins
Brownie Black Bean Muffins
Chicken Sausage and Cheese Muffins
Double Chocolate Cottage Cheese Muffins
If you tried this recipe, please leave a 🌟 star rating and comment below, and follow me on Instagram!
Protein McGriddle Muffins
Ingredients
- ½ lb ground breakfast sausage, not in casing
- 3 Tbsp maple syrup
- 1 ¼ cups Kodiak Buttermilk Power Cakes mix, spooned and levelled
- 5 large eggs
- 1 ½ cup shredded sharp cheddar cheese
- ⅓ milk
Equipment
- large non-stick pan
- 3-Tbsp cookie scoop optional
Instructions
- Position oven rack to the middle and pre-heat to 350 F. Prepare muffin pan with liners and set aside.
- Heat a pan to medium heat. Add sausage. Brown and crumble with a spatula until no pink remains and sausage is slightly browned and caramelized. Turn off the heat and stir in maple syrup.
- Transfer sausage to a large mixing bowl. Let it cool to room temperature, at least 5 minutes.
- Once sausage has reached room temperature, add pancake mix, eggs, cheese, and milk. Stir to combine.
- Spoon batter into prepared muffin pan. I like to use a 3-Tbsp cookie scoop for this step, but it's not necessary.
- Bake for 20-25 minutes or until the tops are set and lightly golden. Let muffins rest in the pan for 5-minutes before transferring to a wire rack. Cool for at least 10-minutes before serving and enjoy!
Notes
- Swap Kodiak Buttermilk Power Cakes mix for any protein pancake mix, or Bisquick.
- Drain the fat on your sausage to reduce calories and added fat. Or, use turkey or chicken sausage ground for fewer calories and less fat.
- Use an extra old or sharp cheddar for the best flavor.
- If you can’t find ground breakfast sausage, I like to buy breakfast sausage rounds and break those up in the pan.
I love meal prepping these at the start of the week, and enjoying them for a quick breakfast or snack!