Protein McGriddle Muffins
An easy breakfast you'll crave daily. These homemade protein McGriddle muffins are sweet, savory, and packed with 11 grams of protein each.
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.
Calories: 197kcal, Carbohydrates: 4g, Protein: 11g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 97mg, Sodium: 251mg, Potassium: 99mg, Fiber: 1g, Sugar: 3g, Vitamin A: 256IU, Vitamin C: 0.1mg, Calcium: 117mg, Iron: 1mg