Description
These Protein Pancake Sausage Muffins combine the goodness of protein-packed pancakes with savory sausage filling for a hearty and delicious breakfast treat. Perfectly baked in muffin form, they are easy to make, ideal for meal prep, and customizable with your favorite cheese and syrup toppings.
Ingredients
Scale
Pancake Batter
- 1 cup rolled oats
- 1 scoop vanilla protein powder (whey or plant-based)
- 1 ripe banana
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Sausage Filling
- 1 pound breakfast sausage (pork, turkey, or chicken)
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper (any color)
- 1 clove garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried sage (optional)
Additional
- Cooking spray
- Maple syrup, for serving (optional)
- Shredded cheddar cheese, for topping (optional)
Instructions
- Prepare the Sausage Filling: Heat a large skillet over medium heat and crumble in the breakfast sausage. Cook until browned, breaking it up with a spoon. Drain off any excess grease to keep it from being too oily.
- Cook the Vegetables: Add the chopped onion and bell pepper to the skillet with the sausage. Continue cooking and stirring frequently until the vegetables are softened, about 5 to 7 minutes.
- Add Seasonings: Stir in the minced garlic, black pepper, and dried sage if using. Cook for an additional minute until fragrant, then remove the skillet from heat and set aside.
- Make the Pancake Batter: In a blender, combine the rolled oats, vanilla protein powder, baking powder, ground cinnamon, and salt for a smooth dry base.
- Add Wet Ingredients: To the blender, add the ripe banana, milk, and egg.
- Blend Until Smooth: Blend all ingredients together until the mixture is completely smooth, stopping to scrape down the sides as needed to ensure an even batter.
- Finish Batter: Stir in the vanilla extract by hand to preserve its flavor.
- Rest the Batter (Optional): Let the batter sit for 5 to 10 minutes to slightly thicken and improve texture.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with cooking spray to prevent sticking.
- Fill Muffin Cups – First Layer: Pour a small amount of pancake batter into each muffin cup, filling about one-third full.
- Add Sausage Filling: Spoon a generous amount of the cooked sausage and vegetable mixture on top of the batter layer in each muffin cup.
- Top with Remaining Batter: Pour the remaining pancake batter over the sausage filling, filling each muffin cup nearly to the top without overflowing.
- Add Cheese Topping (Optional): If desired, sprinkle shredded cheddar cheese over each muffin for a gooey, savory finish.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm with optional maple syrup for a perfect balance of savory and sweet.
Notes
- You can use any ground breakfast sausage, such as pork, turkey, or chicken, to suit your preference or dietary needs.
- Maple syrup and shredded cheddar cheese are completely optional, but they add delightful sweetness and richness.
- Allowing the batter to rest improves texture but can be skipped if you are short on time.
- These muffins reheat well and make fantastic meal prep for busy mornings.
- For a gluten-free version, ensure your oats and protein powder are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
