Pancake Sausage Bites
Fluffy muffin tin bites with chopped breakfast sausage baked in a pancake style batter.
Equipment
- 12-cup muffin tin
- Large skillet
- Mixing bowls
- Whisk
Ingredients
Main Ingredients
- 1 cup all purpose flour
- 1 tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp kosher salt
- 1 cup whole milk
- 1 large egg
- 2 tbsp unsalted butter melted
- 8 breakfast sausage links cooked and chopped
Instructions
Cooking
- Prep. Heat the oven to 375 degrees F and grease a 12 cup muffin tin.
- Sausage. Brown the links in a skillet 8 minutes until they reach 160 degrees F, cool, and chop.
- Batter. Whisk the flour, sugar, baking powder, and salt, then stir in the milk, egg, and butter until just combined.
- Fill. Fold in the sausage and divide the batter among the cups.
- Bake. Bake 15 to 20 minutes until golden and cool 5 minutes before removing.
Notes
Substitutions: Use turkey sausage in place of pork or add 1/2 cup shredded cheddar.
Tips: Grease the cups well and avoid overmixing the batter.
Storage: Refrigerate up to 3 days or freeze up to 2 months. Reheat to 165 degrees F.