Pancake and Sausage Bread Pudding Muffins

0 Reviews

SERVINGS

12

PREP TIME

10 min

TOTAL TIME

35 min

GLUTEN FREE

NO

The best parts of breakfast, packed into a muffin! Pancakes, eggs, syrup and Jones breakfast sausage combine for an easy, on-the-go start to your day.

This recipe is made with Jones Golden Brown® Mild Links

AN Sausages 12oz NS Paleo1
ingredients
4 cups prepared pancakes, torn into pieces
1 (12 oz) package Jones Dairy Farm All Natural Pork Sausage Links, cooked and sliced into 1 inch pieces
3 large eggs, beaten
1 cup half and half
3 tablespoons maple syrup, divided
2 tablespoons butter
DIRECTIONS
Preheat oven to 350˚F. Generously grease muffin tins.

In a large bowl, combine pancake pieces and cooked sausage pieces. Divide mixture between 12 muffin cups

In a small bowl, blend half and half, eggs, and 2 tablespoons maple syrup. Fill each cup with egg mixture to about 1/2 inch from the top.

Bake for 22 minutes. Remove from oven.

Melt butter and stir in remaining 1 tablespoon maple syrup. Brush over the tops of each "muffin" before serving.

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Ingredients

4 cups prepared pancakes, torn into pieces
1 (12 oz) package Jones Dairy Farm All Natural Pork Sausage Links, cooked and sliced into 1 inch pieces
3 large eggs, beaten
1 cup half and half
3 tablespoons maple syrup, divided
2 tablespoons butter

Directions

Preheat oven to 350˚F. Generously grease muffin tins.

In a large bowl, combine pancake pieces and cooked sausage pieces. Divide mixture between 12 muffin cups

In a small bowl, blend half and half, eggs, and 2 tablespoons maple syrup. Fill each cup with egg mixture to about 1/2 inch from the top.

Bake for 22 minutes. Remove from oven.

Melt butter and stir in remaining 1 tablespoon maple syrup. Brush over the tops of each "muffin" before serving.