Start your day on a high note with McGriddle Muffins—an innovative take on the beloved breakfast classic. These muffins combine the savory richness of breakfast sausage with the sweet, fluffy texture of pancakes, creating a breakfast treat that’s both indulgent and nutritious.
Why You’ll Love It:
- Perfectly Balanced: McGriddle Muffins blend savory breakfast sausage with a sweet pancake base, offering a delightful balance of flavors in every bite. This makes them an irresistible choice for anyone who enjoys both sweet and savory breakfast options.
- High Protein: With a combination of vanilla protein powder and breakfast sausage, these muffins pack a protein punch. Each muffin provides 16.7 grams of protein, making them a great choice for a satisfying breakfast or post-workout snack.
- Convenient and Versatile: These muffins are perfect for meal prep. You can make a batch on the weekend and enjoy a quick, hearty breakfast all week long. They’re also great for busy mornings or on-the-go meals.
Here are the Main Ingredients you will Need to make these Muffins:
Step-by-Step Instructions:
Preheat your oven to 400°F (200°C).
Cook the breakfast sausage according to package instructions. (For convenience, consider cooking it the day before in an air fryer.) Set aside to cool.
In a large mixing bowl, whisk together the Kodiak Cakes Pancake Mix, protein powder, and water. Add the sugar-free maple syrup and mix until well combined.
Once cooled, cut the cooked sausage into small, bite-sized pieces.
Fold the chopped sausage and shredded cheddar cheese into the pancake batter.
Lightly spray a muffin tin with non-stick spray. Divide the batter evenly into the muffin cups. Bake for 20-22 minutes, or until the muffins are set and golden brown.
Allow the McGriddle Muffins to cool slightly before serving. Enjoy warm!
Recipe Notes and Modifications:
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- The Meadowcreek Sausage can be bought at Safeway or Urban Grocer! I highly recommend air frying the night before so its quicker to make these muffins. If you use a different brand, just know macros will be different.
- You can use other types of cheese, such as mozzarella or Swiss, if you prefer. Just ensure it’s shredded for easy mixing.
- Store leftover McGriddle Muffins in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
Other great grab and go snacks!
These McGriddle Muffins are more than just a breakfast—they’re a tasty and practical way to enjoy a balanced meal with a touch of indulgence. Whether you’re meal prepping for the week or simply craving something different for breakfast, these muffins are sure to satisfy.
Got questions or feedback? Drop a comment below or tag me on Instagram @thebalancedbitefoodie with your McGriddle Muffins creations. Enjoy your delicious start to the day!
Mcgriddle Muffins
12
Servings10
minutes20
minutes158
kcal1 muffin (about 80g/muffin)
30
minutesTo track this recipe on My Fitness Pal, search TBB Mcgriddle Muffins
Recipe adapted from original recipe by Elysea Ellis on Instagram!
Keep the screen of your device on
Ingredients
1 pack Meadowcreek Maple Breakfast Sausage – see note
50 g vanilla protein powder- see note
250 g Kodiak Cakes Pancake Mix (about 2 cups)
480 ml water (2 cups)
60 g light cheddar cheese, shredded (about 1/2 cup)
60 ml sugar-free maple syrup (1/4 cup)
Directions
- Preheat your oven to 400°F (200°C).
- Cook the breakfast sausage according to package instructions. (For convenience, consider cooking it the day before in an air fryer.) Set aside to cool.
- In a large mixing bowl, whisk together the Kodiak Cakes Pancake Mix, protein powder, and water. Add the sugar-free maple syrup and mix until well combined.
- Once cooled, cut the cooked sausage into small, bite-sized pieces.
- Fold the chopped sausage and shredded cheddar cheese into the pancake batter.
- Lightly spray a muffin tin with non-stick spray. Divide the batter evenly into the muffin cups. Bake for 20-22 minutes, or until the muffins are set and golden brown.
- Allow the McGriddle Muffins to cool slightly before serving. Enjoy warm!
Recipe Notes & Modifications
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- The Meadowcreek Sausage can be bought at Safeway or Urban Grocer! I highly recommend air frying the night before so its quicker to make these muffins. If you use a different brand, just know macros will be different.
- You can use other types of cheese, such as mozzarella or Swiss, if you prefer. Just ensure it’s shredded for easy mixing.
- Store leftover McGriddle Muffins in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
Nutrition Facts
- Total number of serves: 12
- Calories: 158kcal
- Carbohydrates: 14g
- Protein: 16.7g
- Fat: 3.5g
- Fiber: 1.5g
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