Can I use turkey sausage instead?

Absolutely! Turkey sausage works great - I like to add a pinch of extra maple syrup and maybe a dash of smoked paprika to make up for the flavor difference. Just watch it while cooking since it tends to dry out faster than pork sausage.

How can I make these gluten-free?

Super easy - just swap regular pancake mix for a gluten-free version (I like one with rice flour). The texture comes out nearly identical, and my gluten-sensitive friends say they can't even tell the difference!

How long do they last in the fridge?

These muffins stay perfectly fresh for 3-4 days in an airtight container. After that, the pancakes might start getting a little soggy from the egg moisture (but let's be real - they never last that long in my house!).

Can I make these in a mini muffin tin?

You bet! Just reduce the baking time to about 12-15 minutes. They make adorable little two-bite versions that are perfect for kids' lunches or brunch appetizers.

25-Minute McGriddle Muffins: Irresistible Breakfast Magic

Name: McGriddle Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb breakfast sausage; 6 large eggs; 1/2 cup milk; 1 cup shredded cheddar cheese; 1 cup pancake mix; 1/4 cup maple syrup; 1/2 tsp salt; 1/4 tsp black pepper

McGriddle Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Portable breakfast sandwiches with sausage, egg, cheese, and a touch of sweetness, perfect for meal prep.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

1 lb breakfast sausage
6 large eggs
1/2 cup milk
1 cup shredded cheddar cheese
1 cup pancake mix
1/4 cup maple syrup
1/2 tsp salt
1/4 tsp black pepper

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F and grease a muffin tin.
Cook sausage in a skillet until browned, then drain.
Whisk eggs, milk, salt, and pepper in a bowl.
Pour egg mixture into muffin cups, filling halfway.
Add cooked sausage and cheese to each cup.
Mix pancake batter with maple syrup and spoon over the filling.
Bake for 20-25 minutes until golden.
Cool before serving or storing.

Notes

Freeze leftovers in airtight containers for up to 1 month.
Reheat in the microwave for 30-60 seconds.
Use gluten-free pancake mix if needed.

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 5g
Sodium: 380mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 12g
Cholesterol: 120mg

Find it online: https://kitchenuser.net/mcgriddle-muffins-recipe-breakfast-sandwich/