Description
Protein Pancake Sausage Muffins combine the hearty flavors of savory breakfast sausage with fluffy protein-packed pancake batter, baked into convenient muffins. Perfect for a nutritious and satisfying breakfast or brunch, these muffins offer a balanced mix of protein, carbs, and flavor, ideal for those seeking a wholesome, grab-and-go morning option.
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: In a large skillet over medium heat, crumble the breakfast sausage and cook until browned, breaking it up with a spoon. Drain off any excess grease to keep the filling less greasy.
- Cook Vegetables: Add the chopped onion and bell pepper to the skillet. Cook until the vegetables are softened, about 5-7 minutes, stirring frequently to avoid burning and to evenly soften them.
- Add Aromatics and Seasoning: Stir in the minced garlic, black pepper, and dried sage if using. Cook for another minute until fragrant, then remove the skillet from heat and set aside.
- Make the Protein Pancake Batter – Dry Ingredients: In a blender, combine the rolled oats, protein powder, baking powder, cinnamon, and salt to create the base of the batter.
- Add Wet Ingredients: Add the ripe banana, milk, and egg to the blender, providing moisture and binding elements for the batter.
- Blend the Batter: Blend all ingredients until completely smooth, stopping to scrape down the sides as necessary to ensure an even mixture.
- Add Vanilla Extract: Stir in the vanilla extract for flavor enhancement.
- Optional Rest: Let the batter rest for 5-10 minutes to allow the oats to absorb moisture, resulting in a better texture.
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with cooking spray to prevent sticking.
- First Layer of Batter: Pour a small amount of pancake batter into each muffin cup, filling about 1/3 full to act as the base layer.
- Add Sausage Mixture: Spoon a generous amount of the cooked sausage and vegetable mixture on top of the batter 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 for fully stuffed muffins.
- Add Cheese Topping: If desired, sprinkle shredded cheddar cheese over the top of each muffin cup to add a cheesy crust after baking.
- Bake the Muffins: Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm with maple syrup if desired for a touch of sweetness.
Notes
- You can use any type of milk (dairy or non-dairy) depending on your dietary needs or preferences.
- Substitute the sausage type for pork, turkey, or chicken based on personal preference or dietary restrictions.
- Letting the batter rest helps improve texture by allowing the oats to absorb liquids.
- Adding cheese on top is optional but adds a delicious boost of flavor and a cheesy crust.
- These muffins store well in the refrigerator and can be reheated for a quick breakfast option.
- Maple syrup is optional; the muffins are flavorful on their own with the savory sausage and spices.
