Mini Sausage Pancake Muffins

Let the countdown to school breakfasts begin!!  Whether you have itsy bitsies in preschool or grown kids that are packing up to go back to the dorms, you know all too well the dreaded back-to-school drill of "What am I going to fix my child for breakfast?" (Or freeze to send with them.)  

Well the kids and I have made these sweet and savory little gems a few times now, and they are quite enamored with them!  And did I mention how easy they are?  Wait.  It gets better.  You can also freeze these babies, and then just pop them in the microwave for a bit and take them on the run if you have to.  Okay, maybe not in the car with the syrup (grimace), but you get the idea.  Easy for even the littlest hands to eat but yummy enough for the ones that are now taller than you.  On second thought, you'd best make a couple of pans, because once the "big people" in the house taste them, it may not be just the "littles" who are popping them into their breakfast bags! 

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Ingredients:

• Your favorite pancake batter
• Fully cooked breakfast sausage 
• or breakfast crumbles
• Nonstick cooking spray
• *mini muffin tins

Step-by-Step:

First of all, expand this recipe as much as you'd like.  This goes without saying.  If you have a dietary restriction (gluten free, paleo, etc), use the pancake mix of your choice.  Preheat the oven to 400 F.

If not using crumbles, cut breakfast sausage patties, etc into small pieces.  *Use 4 patties for one pan of 24 mini muffins.  Use the whole box of 8 patties for 2 pans (48 mini muffins).

Spray the mini muffin pan with nonstick cooking spray for easy removal of muffins.

Mix your favorite pancake mix. 

Fill mini muffin wells about halfway.

Distribute the pieces of sausage into the pancake batter.

 You may want to clean up the drips so they won't burn.  I was pretty messy.  :(

Bake at 400F until golden brown.  Roughly about 15 minutes or so.  If making two pans, rotate halfway through.

Serve warm with syrup for dipping.

These would also be wonderful for Teacher Appreciation week!

Written Method:

• First of all, expand this recipe as much as you'd like.  This goes without saying.  If you have a dietary restriction (gluten free, paleo, etc), use the pancake mix of your choice.  
• Preheat the oven to 400 F.
• If not using crumbles, cut breakfast sausage patties, etc into small pieces.  *Use 4 patties for one pan of 24 mini muffins.  Use the whole box of 8 patties for 2 pans (48 mini muffins)
• Spray the mini muffin pan with nonstick cooking spray for easy removal of muffins.
• Mix your favorite pancake mix. 
• Fill mini muffin wells about halfway.
• Distribute the pieces of sausage into the pancake batter.  You may want to clean up the drips so they won't burn.  
• Bake at 400F until golden brown.  Roughly about 15 minutes or so.  If making two pans, rotate halfway through.
• Serve warm with syrup for dipping. 

I hope you enjoyed this recipe.  Here are some others I hope you'll enjoy:

Butterfly Snack Bags - for those of you who find yourself signed up as "snack mom" like 3 seconds into the school year!  

Pickle Brined Fried Chicken - a darned good use for that leftover pickle juice! 

Skinny Mexican Pizza  -  move over Taco Bell! 

Crock Pot Chicken Tortilla Soup -  throw it in there and fuggedaboudit! 

One Pot Skillet Lasagna- because nobody has time for all that layering and all those pans! 

For more great recipes, Order the Menu Musings Cookbook!  These make great gifts for your kids who may have just moved out on their own, young people who are getting married, etc.   Click the link to find out more about it.