Ingredients
Equipment
Method
- Preheat your oven to 400 degrees Fahrenheit so it is nice and hot when you are ready to bake.
- Place the breakfast sausage in a skillet over medium-high heat. Brown the sausage until it is cooked through, then drain the grease very well using paper towels.1 lb breakfast sausage
- In a large mixing bowl, combine the pancake mix and water. Stir according to the package instructions until a smooth batter forms.2 cups Hungry Jack Pancake Mix, 1 1/2 cups water
- Add the cooked and drained sausage, shredded cheddar cheese, and maple syrup into the batter. Use a wooden spoon to stir everything together until the ingredients are evenly distributed.1 lb breakfast sausage, 1 cup cheddar cheese, 1/4 cup maple syrup
- Prepare a mini muffin pan. If you are not using a silicone pan, be sure to grease it with a little oil or cooking spray. Use a small spoon to scoop the batter into the cups, filling each one slightly over halfway.
- Place the pan in the oven and bake for 12 to 15 minutes, or until the muffins are golden brown on top. This recipe makes approximately 48 mini muffins.
Notes
Use a silicone mini muffin pan to ensure the muffins pop out easily without the need for extra grease. Leftovers freeze exceptionally well for up to three months and can be reheated in the microwave for 30 to 60 seconds.