If you’re looking for an easy, protein-packed breakfast that’s kid-friendly, meal prep–approved, and totally portable, these High-Protein Pancake Sausage Mini Muffins are going to be your new morning favorite.
Imagine the comforting flavor of classic pancakes and sausage — sweet, savory, and satisfying — baked into soft, bite-sized muffins. They’re perfect for busy mornings, school lunches, or post-workout snacks.
Made with Kodiak Cakes mix or any high-protein pancake mix, these little muffins come together in minutes. They’re freezer-friendly, reheatable, and ideal for anyone trying to balance nutrition with convenience.
Whether you’re feeding kids before school, prepping breakfasts for the week, or looking for something easy to grab before work, these protein pancake muffins deliver everything you need: balanced macros, amazing flavor, and no morning stress.
Table of Contents
Why You’ll Love High-Protein Pancake Sausage Mini Muffins
- High in Protein: Each mini muffin packs a good punch of protein to keep you full longer.
- Meal Prep Friendly: Bake a batch once, and you’ve got breakfast ready for days.
- Perfect for Kids and Adults: The sweet-salty combo makes these irresistible for all ages.
- Freezer-Friendly: Store and reheat easily for quick, grab-and-go mornings.
- No Syrup Needed: The sausage inside adds savory flavor that balances the pancake sweetness.
- Customizable: Add blueberries, chocolate chips, or cheese depending on your craving.
If you love make-ahead breakfasts like this, learn more about Breakfast Protein Biscuits for another simple, protein-rich idea.
Ingredients
Dry Ingredients
- 2 cups Kodiak Cakes Buttermilk Power Cakes Mix (or any high-protein pancake mix)
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon (optional)
Wet Ingredients
- 1 cup milk (dairy or unsweetened almond milk)
- 2 large eggs
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Mix-Ins
- ¾ cup cooked breakfast sausage, crumbled (pork, turkey, or plant-based)
- Optional: ¼ cup maple syrup (for sweetness)
Toppings (Optional)
- Mini chocolate chips
- Blueberries
- Shredded cheddar cheese (for a savory twist)
Tip: You can use turkey sausage for a leaner version or try veggie sausage for a meatless breakfast bite.
Step-by-Step Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or line with mini muffin papers. - Cook the Sausage
In a skillet, cook your sausage until browned and fully cooked. Drain any excess grease and set aside to cool slightly. - Make the Batter
In a large mixing bowl, whisk together the pancake mix, brown sugar, and cinnamon. In another bowl, combine milk, eggs, butter, and vanilla. Pour the wet ingredients into the dry and stir gently until just combined — don’t overmix. - Add the Sausage
Fold the cooked sausage into the batter. If you want a touch of sweetness, drizzle in the maple syrup and stir lightly. - Fill the Muffin Pan
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full. The batter will rise slightly while baking. - Bake
Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown. - Cool and Store
Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling. Enjoy warm or store for later!
Don’t miss our Baked Cottage Cheese Eggs for another quick, high-protein meal prep breakfast option.
How to Serve High-Protein Pancake Sausage Mini Muffins
These mini muffins are delicious right out of the oven, but they also reheat beautifully. Here are a few serving ideas to make your mornings even easier:
Classic Breakfast:
Serve 3–4 muffins with a side of Greek yogurt, fruit, or scrambled eggs for a complete meal.
On-the-Go Snack:
Wrap a few in foil and take them for an easy portable breakfast on the commute to work or school.
Meal Prep Boxes:
Pack them in meal prep containers with boiled eggs, berries, and nuts for a protein-packed breakfast box.
Sweet & Savory Pairings:
Drizzle warm muffins with a touch of maple syrup or honey for sweetness, or dip them in spicy mustard or ketchup for a fun savory option.
Kid-Friendly Idea:
Serve them with a small cup of syrup for dipping — kids love the pancake-and-sausage flavor combo!
Whether hot, cold, or reheated, these muffins hold their shape and flavor, making them a reliable staple for meal prep breakfasts all week.
How to Store High-Protein Pancake Sausage Mini Muffins
These muffins are built for convenience — they store well, freeze perfectly, and taste great after reheating.
Refrigerate:
Once cooled, store muffins in an airtight container in the refrigerator for up to 5 days.
Freeze:
To freeze, place cooled muffins on a baking sheet for 1 hour (this prevents sticking), then transfer to a freezer bag or airtight container. They’ll keep up to 2 months.
Reheat:
- Microwave: 20–30 seconds for refrigerated muffins, or 45–60 seconds from frozen.
- Oven: 350°F for 8–10 minutes to refresh texture and crisp edges.
- Air Fryer: 325°F for 3–4 minutes — this brings back that just-baked warmth.
Freezer Meal Prep Tip:
Label bags with the date and flavor (sweet, savory, blueberry, etc.) so you can mix and match your breakfasts.
Check out Crack Breakfast Casserole for another hearty freezer-friendly breakfast that’s perfect for busy mornings.
Tips to Make High-Protein Pancake Sausage Mini Muffins
- Don’t Overmix: Stir until just combined — overmixing creates dense muffins.
- Use High-Protein Mix: Kodiak Cakes or Birch Benders Power Cakes are great for added protein.
- Add a Sweet Touch: A drizzle of maple syrup or honey enhances the flavor.
- Make It Savory: Skip the syrup and mix in shredded cheddar or chopped spinach.
- Use Mini Muffin Tins: They cook faster and portion easily for kids.
- Batch Cook: Double the recipe and freeze half for later.
- Boost Protein: Stir in a scoop of unflavored or vanilla protein powder for extra grams per serving.
- Customize the Sausage: Use turkey sausage for leaner muffins or chicken apple sausage for a sweet-savory combo.
This recipe is flexible and forgiving, so don’t be afraid to get creative with flavors or mix-ins!
Variations of High-Protein Pancake Sausage Mini Muffins
- Blueberry Protein Pancake Muffins: Skip the sausage and fold in fresh blueberries for a sweet breakfast treat.
- Cheddar & Herb Muffins: Add shredded cheddar, chopped herbs, and a dash of garlic powder for a savory spin.
- Banana Maple Muffins: Mix in mashed banana and a drizzle of pure maple syrup for natural sweetness.
- Chocolate Chip Protein Muffins: Great for kids — use mini chocolate chips and vanilla protein powder.
- Vegan Option: Use plant-based pancake mix and swap eggs for flax eggs, sausage for vegan crumble.
- Spicy Kick: Add jalapeño slices or crushed red pepper for a bold breakfast bite.
- Gluten-Free: Use a gluten-free protein pancake mix to make these celiac-friendly.
Every variation bakes beautifully and keeps that light, fluffy texture everyone loves.
FAQs
Q1: Can I use a regular pancake mix?
Yes! Just reduce the milk slightly, since high-protein mixes are thicker.
Q2: What kind of sausage works best?
Any breakfast sausage — pork, turkey, or plant-based — works well. Cook and crumble before mixing.
Q3: How do I make them sweeter?
Add a little maple syrup or sprinkle cinnamon sugar on top before baking.
Q4: Can I make them without eggs?
Yes, substitute 2 flax eggs (2 tbsp flaxseed + 5 tbsp water) or unsweetened applesauce.
Q5: Are they freezer-friendly?
Absolutely! These muffins are one of the best freezer meals make ahead high-protein breakfasts you can store.
Final Thoughts
These High-Protein Pancake Sausage Mini Muffins are the ultimate meal prep breakfast for kids and adults alike. They’re healthy, portable, and taste like weekend pancakes — without the griddle time.
Bake a batch on Sunday, and you’ll have a week’s worth of satisfying breakfasts ready to go. Whether you’re meal prepping for the family or looking for an easy workweek option, these muffins deliver every time.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
High-Protein Pancake Sausage Mini Muffins
- Total Time: 25 minutes
- Yield: 24 mini muffins 1x
Description
These High-Protein Pancake Sausage Mini Muffins bake classic pancake-and-sausage flavor into soft, grab-and-go bites. They’re kid-approved, freezer-friendly, and perfect for meal prep using Kodiak Cakes (or any protein pancake mix). Enjoy warm for breakfast or pack in lunchboxes for an easy, satisfying snack.
Ingredients
DRY
- 2 cups Kodiak Cakes Buttermilk Power Cakes Mix (or other high-protein pancake mix)
- 1 tablespoon brown sugar (optional)
- 1/2 teaspoon ground cinnamon (optional)
WET
- 1 cup milk (dairy or unsweetened almond milk)
- 2 large eggs
- 2 tablespoons melted butter or coconut oil, slightly cooled
- 1 teaspoon vanilla extract
MIX-INS
- 3/4 cup cooked breakfast sausage, crumbled (pork, turkey, or plant-based)
- 1/4 cup pure maple syrup (optional, for sweeter muffins)
TOPPING OPTIONS (choose any)
- 2–3 tablespoons mini chocolate chips
- 1/3 cup fresh blueberries (pat dry)
- 1/4 cup finely shredded cheddar (for savory version)
Instructions
1. Preheat oven to 350°F (175°C). Grease a mini muffin tin (24 cups) or line with mini papers.
2. Cook sausage in a skillet over medium heat until browned and fully cooked; drain and cool slightly.
3. In a large bowl, whisk dry ingredients (pancake mix, brown sugar, cinnamon if using).
4. In a separate bowl, whisk milk, eggs, melted butter, and vanilla. Pour wet into dry and stir just until combined (do not overmix).
5. Fold in the crumbled sausage and maple syrup if using. Batter should be thick but scoopable.
6. Divide batter among cups, filling each ~3/4 full. Add optional toppings (blueberries, chocolate chips, or cheddar) to the tops.
7. Bake 12–15 minutes, until golden and a toothpick comes out clean. Rotate pan once for even browning if needed.
8. Cool 5 minutes in pan, then transfer muffins to a rack to finish cooling. Serve warm or cool completely for storage.
Notes
Storage: Refrigerate in an airtight container up to 5 days. Reheat 20–30 seconds in the microwave.
Freeze: Freeze on a sheet pan 1 hour, then transfer to a freezer bag up to 2 months. Reheat from frozen 45–60 seconds or 8–10 minutes at 350°F.
Protein boost: Stir in 1/4 cup unflavored or vanilla whey (add a splash more milk if batter is too thick).
Savory swap: Omit brown sugar and maple; add 1/4 cup cheddar plus a pinch of garlic powder.
Allergy-friendly: Use dairy-free milk and oil; for egg-free, use 2 flax eggs (2 tbsp ground flax + 5 tbsp water).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini muffins
- Calories: 85
- Sugar: 4g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg