Sausage and Cheddar Pancake Muffins
Make a Dozen on Sunday and Breakfast Is Handled All Week
These Sausage and Cheddar Pancake Muffins fold browned Jones All Natural Pork Sausage Roll and sharp cheddar into a simple homemade pancake batter, then bake in a preheated muffin tin until puffed and golden. Serve warm with maple syrup and powdered sugar for a grab-and-go breakfast that tastes like Saturday morning in handheld form.
Ingredients
- 3/4 pound Jones Dairy Farm All Natural Pork Sausage Roll
- 1 1/2 cups flour
- 1 tablespoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 3 tablespoons butter, melted
- 1 cup shredded sharp cheddar cheese
Directions
Preheat the oven to 375°F. Coat muffin or mini muffin pan with cooking spray and place in the oven while it preheats.
Cook sausage in a medium over medium-high heat. Use a wooden spoon to break up into small pieces. Cook until completely browned. Drain the sausage on paper towels to discard any accumulated grease. Set aside until cool.
Whisk flour, baking powder, baking soda, salt and sugar in a large bowl.
Whisk milk, eggs and melted butter in a small bowl. Slowly add the wet mixture to the dry mixture. Whisk just until combined. Add in the cooled sausage and cheddar cheese. Gently stir.
Carefully remove the muffin tin from the oven. Use a small cookie scoop to fill the muffin tins 3/4 way full.
Bake in the oven until the bites are puffed and golden brown, about 15-20 minutes.
Serve with maple syrup and powdered sugar if desired.
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